Remove the skin from the salmon fillets if present and cut the fish into bite size pieces.
Mix all the ingredients for the brine in a large non-reactive bowl and throw the fish right in. Toss well, cover and place in the refrigerator for about 24 hours.
Soak 2 cups of wood chips in water for at least one hour prior to smoking your salmon.
Preheat your outdoor grill to the lowest setting possible, around 150F. Lighting only one element should do the trick.
Make 2 wood chip pouches. For each pouch, cut out a 12” x 24” piece of heavy duty aluminum foil (double that up if using lighter foil) and place about a cup of wet wood chips on one end of the foil. Add a handful of dry chips to that, then fold the foil over the wood chips. Fold all four edges toward the center at least twice, then poke holes on the top of the pouch with a fork.
Lift the grill that’s above the lit element and place a pouch directly on the heat source. Close the lid and wait until smoke starts to come out of the pouch.
Rinse the fish nuggets under cold running water and arrange them on a cooling rack, then place the whole rig on the unlit side of the grill and close the lid.
Smoke the fish for 2-3 hours, replacing the pouch with a fresh one after an hour or so. If necessary, crank up the heat under the new pouch until smoke starts to come out then bring the heat back down to low. Leave the lid open while you do that as to not generate too much heat inside that grill.
Try and keep that heat as stable as possible, at around 150F. Note that it’s not necessary to get huge amounts of smoke in order to get good flavor from it. However, if you feel you are not getting enough, feel free to add more dry chips to your foil pouches, or place an aluminum container with a handful of dry chips next to your smoldering foil pouch.
Likewise, if you feel you are getting too much heat, you can turn that burner off from time to time until the temperature gets back down where you want it.
When you find your smoked salmon is to your liking, take it out of the grill smoker and serve immediately, or store in the refrigerator in an airtight container for up to a week.