Defrost and rinse the salmon, before slicing into chunks. Place the salmon skin side up in a large bowl.

Blend the brine together, add to the bowl and soak fish for 3-4 hours until it firms up.

Rinse the fish carefully, pat the pieces dry with a paper towel and place them skin down on a lightly greased rack for drying. Dry for 3-12 hours. I use a fan aimed at the rack to speed it up. The fish will develop a pellicle which acts as a protective, sticky barrier that allows smoke particles to adhere to the fish, resulting in better flavor, color, and texture.

On your BBQ - fill the smoke tube with pellets and light with the butane torch until it flames. Blow it out and it will smoke. You may have to repeat the process until it keeps going by itself. Put the fish in the BBQ and close the lid, cold smoking until the pellets are gone. For mine it takes around 5 hours.

The last step is to light the BBQ, glaze with maple syrup and cook for around 90 minutes at the lowest possible temperature… I use 175º F.