Start out the process by mixing all of the ingredients mentioned above in your large bowl.
Leave your fish fillets and the honey out, though, until you have thoroughly mixed everything in equal proportions.
When you are done mixing your custom blend of spices, it should have a slightly brown look flecked with bits of white and gray.
Once your dry rub mix is prepared, place one fish fillet in the bowl and start rubbing the mix directly into the flesh of the fish.
As you work in the balanced blend of your dry rub, make sure to pay careful attention to the evenness of its application.
It should be coated on equally across the surface of the fish.
You'll know you are done when there is no pink flesh left on the surface of the fish.
After you have completely covered the fish with your dry rub, wipe away any excess of it from the surface and store that extra bit in your bowl.
Place the prepared fillet on the wax paper on your cookie sheet and prepare the second fillet in the same way.
After you have thoroughly coated both of your fish fillets with your dry mix, take the cookie sheet with the fillets and place it in a cold refrigerator.
You should let this cookie sheet rest for a minimum of 12 hours in the fridge to let the dry rub thoroughly marinade in the skin of the fish.
Check the surface of the skin after it is done marinading to ensure that the dry rub has become moist.
Test this by looking for a light brown mixture of the brown sugar on the surface of the fish.
Carefully rinse off this extra brown sugar under cold water to avoid burning it in your smoker later.
Any extra brown sugar that doesn't come off in the water should be broken apart with your fingers and brushed away and back into your bowl.
Store this mix in a sealed plastic container to use it later. After this step, let the fish air dry while you prepare the smoker.
Prepare your smoker by mixing your charcoal base and water according to the instructions on your smoker.
The wood you choose will give the fish the delightful faint touch of smoky flavor.
For example, alder would be a better choice than hickory wood.
This step should take only about 15-20 minutes to finish.
Before starting the smoker, make sure to wrap the grilling racks with tin foil to keep the fish from burning to their surface.
Once you have your smoker going, set it to about 180 to 190 degrees Fahrenheit.
Once your smoker is ready to go, carefully spoon three tablespoons of honey onto each fillet.
Use your brush to coat the top of each fish fillet with the honey and then add ground pepper to the top of the honey.
If you like, you can add another layer of honey to the top of the pepper to finish up your fish preparation.
Place the fish fillets onto the grills of your smoker, push the racks into the smoker, and get ready to wait for at least seven hours for the fish to finish cooking.
While waiting, you can prepare more fillets to smoke after these are done.
After the seven hour cooking time has passed, carefully remove your fish from your smoker.
Let your salmon cool down a little before trying any of it. Serve your smoked salmon right away & enjoy.