Request - Advice: Smoked Salmon

I'm looking for some guidance on making smoked salmon. I have a vertical propane masterbuilt smoker.

How should it be brined/dried? I want to get a candy like consistently/look.

What's the best way to keep the temp low? Should I skip the propane burner and just use wood chunks or charcoal in a tray above the burner?

Any advice is appreciated!