This isn't your bagel's standard smoked salmon.
6 pounds natural lump charcoalStir together brown sugar, salt, chile powder, garlic powder, oregano, cumin, cayenne, and black pepper in a medium bowl. Transfer 1/4 cup spice mixture to a small bowl, and whisk in pineapple juice. Cover with plastic wrap, and place in refrigerator until ready to use. Set aside remaining spice mixture.Line a 13- x 9-inch glass or ceramic baking dish with a large sheet of plastic wrap, leaving a 12-inch overhang on 2 long sides.
Brush salmon with 2 tablespoons pineapple juice mixture; refrigerate, uncovered, until surface of salmon forms a pellicle , about 4 hours.During the last hour of chilling the salmon, soak wood chips in water; drain. Using lump charcoal, prepare a fire in a smoker according to manufacturer’s instructions. Place 1 cup soaked wood chips on hot coals. Maintain internal temperature of 150°F to 170°F for 15 to 20 minutes. Place rack or perforated grill pan with salmon on smoker.
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