Using Hickory chunks, build your fire in the smoke box and bring the smoker up to a steady 200 degrees F. Season the Salmon with the salt pepper and WannaRub. Oil the grates generously to prevent sticking and lay the filet skin side down in the smoker. In the meantime create a 50/ 50 glaze mixture with the honey and maple syrup. After about an hour of low smoke brush the mixture onto the filet every 15 minutes until a total smoke time of 2 hours is reached. Carefully remove the fish from the smoker and let cool. Serve as an appetizer with Crackers. Enjoy!