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1
Whisk together 2 cups water, the maple syrup, salt and whole peppercorns in a bowl.
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2
Add the salmon, place a piece of plastic wrap over and place a plate on top to keep submerged.
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3
Refrigerate for 1 hour.
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4
Remove the salmon from the brine.
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5
Pat the salmon dry with paper towels and place on a baking rack set over a baking sheet place in a cool, dry place (not the refrigerator) until the surface of the fish is dry and matte-like, 1 to 3 hours depending on humidity.
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6
A fan may be used to speed the process.
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7
Combine the maple syrup, mustard and crushed pink peppercorns.
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8
Prepare the ceramic cooker: Remove the grill grate and ceramic plate from the cooker.
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9
Scatter the soaked wood chips over the top.
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10
Adjust the cooker to maintain a temperature of 150 to 160 degrees F. This temperature should be maintained throughout the entire smoke.
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11
Put on the ceramic plate.
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12
Smoke until the thickest part of the fish registers 150 degrees, about 1 hour 30 minutes.
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13
Start brushing with the glaze every few minutes for the last 15 minutes of the smoking process.
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14
Serve the salmon with the Brussles Sprouts Slaw.
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15
Whisk together the oil, vinegar, lemon juice, mustard, maple syrup, celery salt and some salt and pepper in a large bowl.
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16
In a food processor with a grater attachment, shred the Brussels sprouts.
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17
(If you do not have a food processor you could grate by hand or cut very thinly with a knife.)
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18
Transfer to the bowl with the dressing.
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19
Add the radicchio and chives and toss to combine.
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20
Cover and refrigerate for at least 30 minutes before serving (to allow the sprouts to break down and soften).
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21
Add the walnuts before serving.
