I have done a couple of batches of salmon, smoking all the way. I have now learned the error of my ways. No need to do that. 3-4 hours is plenty of smoke, then just watch the internal temp. Rotate your salmon top to bottom about half way through. Don't get me wrong, I really enjoyed the salmon as did my friends, but now I know better.
As you will quickly discover, even your mistakes will taste good. Enjoy expirimenting. If it isn't just right, serve more beer! Check out the recipes under the fish area where both the preparation of lox and smoked salmon are both described in detail.
Good luck!
Bill