Last night, I smoked some salmon for the first time. I read a lot of articles and recipes and was struck by the common threads in the instructions. Brown sugar, kosher salt, maple syrup. Skin side down. I was happy to follow the tried and true methods. But I was also struck by the divergence in the instructions and recipes. Use foil. Don’t use foil. Cook it until it’s 140º, not a degree more. Cook it until it’s 150º-155º. At some point, after listening to others, you have to make your own way. Good luck.