I am about to do salmon in my smoker here in Minnesota in February. I put a new cedar shingle roof on my house a few years ago and have many extra shingles. In about an hour I'm going out to the garage and fetch a shingle. I will then soak it in water for an hour. Then I will fire up the smoker with a good base of charcoal and 2 oak chunks on top. Then lay the salmon on the shingle and leave it in the smoker for 45 minutes or so. Then bring the whole works in and put it on the table on a trivet. The skin tends to stick to the shingle so diners can serve themselves an amount they choose directly. It is really fun to do this for company. Cedar siding cut into chunks works for this also and in really fancy restaurants they call it planked salmon.
Jon Bratt Bird Island