2cupsAlder or Applewood chips(soak in water for charcoal)
Create the dry brine by mixing the sugar and salt together in a small bowl.
Place the salmon filet skin side down on a wire rack on top of a rimmed baking sheet. Sprinkle the brine mixture over the entire filet to coat. Place in the refrigerator uncovered for 1 hour to 2 hours before smoking.
Set up your smoker for indirect cooking with a water bath and pre-heat according to the manufacturer's instructions to 225° F.
While the smoker heats up, dry off any excess moisture from the salmon with paper towels.
When smoker starts smoking and reaches 225° F, place the salmon skin-side down on a sheet of foil and transfer to the smoker.
The salmon is finished smoking when then internal temperature reaches 140° F. Begin checking for doneness after 30 minutes using a probe thermometer.
Remove from the smoker and rest for 5 minutes before serving, or cover and chill in the refrigerator for up to 1 week.