I followed the directions given by Yoder_Herb here
viewtopic.php?f=45&t=235I learned a few things on the smoke that will come in handy next time.
Pay closer attention to the recepie. I goofed and did 3 parts brown sugar and 1 part of kosher salt.
Brined the salmon overnight, maybe 10 hrs. Way too much. Salmon came out very salty. Luckily, I forgot to skin out one package of bellies. Those brined only an hour and were not as salty.
Bellies are much thinner than steaks. They need minimal brine and are cooked through quickly. I did 2 hrs at 150 once I realized I wasn't going to be able to do the 2-2-2 method.
The thicker pieces were still moist but the thinner ones were like jerky in doneness and saltieness.
Couldn't get the smoker lower than 150 so I abandoned the 2-2-2 method and just smoked for about 2 hours. Could have done even less...maybe 1.5 hrs.
Next time I'll try it with a few steaks, the correct ratio of salt and brown sugar.