This might help. I have done this smoking of salmon thing for over 20 years and have talked and helped many others. Like fishing, this smoking business can become a very complicated process.
The other day, after getting back from the coast, it was late, and we had a nice white chinook to smoke along with some extra silver filets. I needed to get the fish going and of course I was out of my usual brine mix.
So, I used a cup of rocksalt along with a gallon of water, used that as my brine, with nothing else added. Let it set for about 8 to 10 hrs, drained and let the salmon air dry for an hour or two. Took a cup of dark brown sugar, put enough water with it to make a pasty slurry and painted the fish with sugar. Let that set for a bit (~ 1hr) then smoked it over night, again about 8 to 10 hrs using alder chips.
a couple of tips learned over time
cut the filets in to 2" by 2" pieces. No larger than 3" by 3". Smaller pieces cure better and more surface area for the smoke to penetrate.
put your thickest pieces nearest the heat and the thinnest pieces further away, that way the fish will be more equal in terms of moisture.
About the worst mistake you can make is over cooking (smoking) the fish and making it jerky, unless you like fish jerky. If you do want to go the jerky route, be sure and rinse the fish extra befor smoking, the salt concentrates it self as the fish dries out more.
So check the fish about hourly after about 8 hours for texture.
add chips to the smoker on top of your chips that have just ash left, it all helps and you will get more even smoking
depending on your smoker, each 3 hrs you should add more wood chips, and after initial wood chip pan and 2 more pans dont bother adding more as your fish will be as smoked as possible.
let cool to room temp and then vacuum pack, and enjoy for the rest of the winter