To make a real Coup Fumant, use the shavings, although this recipe is just as tasty without.
Spread the spice mixture over the salmon.
Combine maple syrup and water. Place salmon in a resealable plastic bag or airtight container. Cover the flesh with the liquid, taking care not to overdissolve the spices. Marinate for 8 hours in the refrigerator.
Rinse the salmon under running water and dry with paper towels. Leave to stand for 30 minutes in the open air.
Preheat barbecue to 250°F. Place shavings in box or container according to package directions. Cook salmon skin side down with lid closed for 2 hours or until desired texture is achieved.