Rinse fish thoroughly in cold water; pat dry. Rub entire surface of fish with salt; let stand at room temperature 1 hour.
Prepare charcoal fire in smoker; let burn 10 to 15 minutes. Sprinkle wet hickory chips over gray-white coals. Place water pan in smoker, and fill with hot water.
Lightly grease food rack, and place on appropriate shelf in smoker. Place salmon on rack; cover smoker with lid, and cook 3 1/2 hours or until fish flakes easily when tested with a fork. Chill thoroughly; remove skin, and discard. Serve salmon with assorted crackers.