Just wanted to post a note of thanks to Jim Minion and Jack Rogers for sharing the recipe for the Brown Sugar Cured Salmon which Rick Soli put me on to in this site. While I couldn't afford the King Salmon at $16 per pound here, the recipe was fabulous with some Icelandic salmon ($11 per pound). I helped a friend who had just purchased his first WSM smoker prepare this for his introductory run, and the results were incredible. We used chunks of apple wood and followed the recipe precisely. I heartily recommend this recipe to others; it was fantastic.