To make the cure:

Combine the salt and brown sugar in a mixing bowl and mix well.

Spread 1/3 of the cure over the bottom of a glass baking dish large enough to hold the fish.

Lay the salmon on top of the cure.

Spread the remaining cure on top of the salmon to cover the fish completely.

Cover the dish with plastic wrap and cure the fish in your refrigerator for 24 to 48 hours.

After 24-48 hours in the cure rinse the cure off the salmon under cold running water.

Place the salmon in a large bowl and cover with cold water.

Soak for 30 minutes, then drain well.

Blot the salmon dry on both sides with paper towels.

Lay the salmon on a wire rack over a sheet pan and let the salmon dry, uncovered, in the refrigerator over night.

Fill your Amazen Pellet Smoker with Apple Wood pellets and light in one corner.

Let the flame burn 10 minutes before blowing it out to produce the smoke.

If you’re smoking the salmon on a warm day (temperature above 70 degrees), arrange the fish on a wire rack over a roasting pan filled with ice. (The fish should be at least 1 inch above the ice.)

Empty out your fire box and place the Amazen Pellet smoker inside.

Put the ConvEGGerator in the Big Green Egg for indirect cooking.

Place the salmon on a wire rack in the Big Green Egg on top of the grill grate.

Now cold smoke the salmon 6-12 hours. You will know when it is ready when it takes on that semi-firm and leathery look.

Wrap the salmon in butcher paper and let it rest in the refrigerator overnight.

Slice using a sharp knife diagonal to the fish, cut the salmon into paper-thin slices.