1/3 c. sugar
1/8 c. non-iodized salt
2 c. soy sauce
1 c. water
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. pepper
1/2 tsp. Tabasco
1 c. dry white wine

Marinate salmon chunks for 8 hours or more in refrigerator. (The longer it marinates, the stronger the flavor). Remove salmon from marinade and rinse; dry briefly. Let it glaze on the smoker racks about 1 hour. Put in smoker 12 to 24 hours.

Fill flavor pan with 2/3 hickory, 1/3 alder (or flavor of choice). Will use 2 to 3 panfuls per 8 to 12 hours. Also may be used for steelhead or other large trout.