Add any desired spices. I usually use some red chili and garlic. Not only for flavor, but because they both have preservative qualities. For extra flavor (and preservation) I will also add some pepper, allspice, and bay leaves.
Allow brine solution to cool.
Preferably to a temperature below 38F.
Prepare fish in hunks/strips and wash.
Put a layer of fish in a non-reactive container, skin side up.
Glass, food-grade plastic, and stainless steel are often considered to be non-reactive. If you do use plastic, note that this plastic will only be useful for fish preparation in the future. It will take on some odor.
Pour some brine solution over the first layer of fish.
Continue adding layers of fish and brine solution alternating direction.
Try to stack flesh-to-flesh sides, then skin-to-skin sides.
Allow fish to brine in a cool place for 2-3 hours.
(I was brining for 2 hours with a dry brine, but my results were a little inconsistent. Now that I am trying wet brine, I may need to increase my brining time.)
Remove fish from brine, rinse, and place in a bath of cold water to allow fish to "freshen" for about 30 minutes to an hour.
This should help make the salt distribution through the flesh more even.
Place fish on smoking/drying racks in a cool place, with room for air to circulate around each piece of fish.
A refrigerator is OK, but they can be a bit warm. You want something between about 30 and 38 degrees F. Cold, but not cold enough to freeze a brined fish.
Allow the fish to dry/cure for about 12-16 hours.
A hard skin should form (called a pellicle).
Warm smoke at about 140F (130-150F is OK) for about 6 hours.
The fish should reach an internal temperature of about 138F, and become a bit dry.
It should be more dried then cooked, and firm, not flakey. If white fat/protein deposits develop on top, or the fish gets flakey, it got a bit too hot and cooked. This is OK, but it will not have as good a texture as if the smoke had been cooler.