Here's my recipe for hot-smoked salmon. I use Frog Mats, or Q Matz. You can buy by the foot and trim to fit.
http://www.amazenproducts.com/category_s/46.htmYou just lay them on top of your normal grates. Non-stick, easy to clean (dishwasher-safe), less expensive and easier to clean than the seafood racks. Essential if you are smoking fish in my opinion. You can lightly oil the mats, but do not oil the fish. You want to keep the sticky pellicle on the fish. If you are smoking with skin, I would smoke skin-side-down.
Salmon - Hot Smoked
Basic Salmon Cure:
1 part Salt
4 parts Brown Sugar
(you can add other flavorings to the cure if you like, like garlic powder, onion powder, dill, other herbs, etc.)
Make enough cure to thickly pack around salmon.
Cut Salmon filet into pieces approximately 3-4 inches wide. Skin-on and skin-off both work and are good. I prefer skin-off, because I get more surface area for the pellicle. A lot of people prefer skin-on.
Heavily pack the cure all around the salmon (about 1/4 to 3/8 inch of cure on all sides of filets) in a glass or food-safe dish. Cover with plastic wrap, and cure for 8-12 hours in the refrigerator. There will be a lot of liquid in the dish after curing. Thoroughly rinse cure off of salmon. Blot with paper towels. Dry on rack for about 3 hours to form a pellicle (the surface with be slightly sticky). If drying for more than 3 hours, then dry for 4-8 hours on a rack in the refrigerator.
Set smoker to 170 degrees. Smoke until Salmon internal temp is 135 degrees. Many recipes say internal temp should be 145, but I think the salmon gets too firm/dry. Cherry, Maple or Pecan wood is good. I usually use 2-3 oz chips or thin shards.