Combine water, salt, and sugar and stir until dissolved to create a brine.
Cut thawed salmon into 1/2in x 4in strips and soak in brine for 45 minutes.
Drain and rinse salmon strips to remove excess salt.
Place strips of salmon on oiled grate 1in apart.
Place grate 2-3 feet directly above fire.
Bring fire to a smolder using wet/green maple, alder, alder or cherry wood. The smoker should remain at low temp for the first 4-5 hours keeping the internal temperature of the salmon close to 90°F. Tend fire as needed to maintain temperature.
Increase temperature of smoker to maintain a salmon internal temperature of 120°F using dry wood and continue smoking for the remaining 3 hours.