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[Big Steel]

Hey guys, finally after years of wanting one I picked up a Bradly smoker.  So I've never smoked salmon before but I figured I'd give it a go.  Already have the brown sugar, course sea salt and a couple other spices to try the dry brine... I'll be doing up some coho and chum.  Any suggestions?! How long do you guys smoke your salmon for once the brine is done?  120°f for 8-12 hrs?!  I'm trying the pecan pucks first.. which other ones do y'all suggest chip wise?

Thanks for any tips and suggestions. 

[firstlight]

I would check out the Bradley Smoker Forum as well as youtube.
Is so much info. on both.