Hi Laura, another Koke fisherman here. I brine mine over night in soy sauce, brown sugar, 7-Up and minced garlic. Will you be smoking fillets or whole bodies? If fillets, they will get plenty of smoke even on a hot smoke around 200. They are so thin that they don't require as much as say a king salmon. I also brush mine with a brown sugar and maple syrup paste towards the end of the smoke for a glaze.