Start off by preparing your salmon. Remove all pin bones either with tweezers or by cutting them out. This will save you from picking out bones while enjoying your smoked salmon or preparing a dip.

Then take the fillets and cut them into sections. This is a personal preference. I have found the best size to be 4-6 inch sections but can be as small as 2-3.

In a mixing bowl, whisk together the water, salt, sugar, garlic powder and black pepper. Whisk until the salt and sugar are fully dissolved. Just make sure it is all dissolved before moving on.

In another large glass bowl, or glass baking dish, place the chunks of salmon and pour the brine over the top. Make sure the salmon is covered. Add more cold water if needed. Take a spatula and carefully mix everything together.Pro Tip: Place some salmon skin side up on top. This will help keep all the meat submerged.

Cover with a lid or plastic wrap and place in the refrigerator for 8-12 hours. If the fillets are on the thinner side only brine for 8 hours and go 12 hours if they are thicker. Do not brine much longer than that or it may be too salty.

This is a step that can be skipped but please don't! It makes all the difference when smoking salmon.

Take the fish out of the refrigerator and dump out the brine.

Place each piece of salmon on a cooling or other wire rack and dab it with a paper towel to remove the excess brine. You can also gently rinse.

Once the fish is all on a cooling rack put it back into the refrigerator for another 8-12 hours.

You will notice the surface of the fish has developed a layer or film. This will help trap moisture and keep it from drying out.

When ready to smoke be sure to brush on oil or use cooking spray on the grill grates so the fish doesn't stick. Place all the salmon on the grill grates and then turn it on. Make sure they are not touching and there is space between each piece so the smoke can easily move around the fish.

Smoke at 180 degrees for about 3-5 hours.

After the first hour, baste the fish with a pure maple syrup. Just a thin layer. Check the temp of the fish after doing this.

Repeat the maple syrup after the 2nd and 3rd hour. It really doesn't need any more than that.

The fish is done when the internal temp reaches 145 degrees and is flaky. Don't be afraid to check the temp of the fish.

When smoking salmon it’s okay to let it cook past 145 degrees and can go up to 155-165. or your desired texture. I find the perfect temp is closer to 155.

Remove from the grill, and while still warm peel off the skin. It's much easier to do while warm versus when it's cold.

Place on wire racks and allow to completely cool.