The way I understand it is that Kippered Salmon is "smoke cooked". I got the method from Steven Raichlen's "How to Grill" and later figured out that the process was Kippering. I also gleened a lot of info from our friend Thirdeye on the process.
I usually dry cure w/kosher and brown surgar. Longer for thicker pieces, shorted for thinner ones as I don't want to remove toooo much moisture or get the fish toooo salty. Then I let salmon soak in some dark rum for a while then smoke it slowly on the UDS at a temp below 200* until fish gets to about 140*. Then it gets vac sealed and handed out to neighbors, friends for holidays.
2004 Weber Performer GREEN
Orange Super-Duper Fast
'08 Weber Genesis Gasser
SJG Tamale Pot Mini Smoker (SJG was a rescue)
and a Pyro FIL