Smoking Salmon

I've mastered (or think I've mastered) the art of smoking salmon on my egg.  Most recently made a dip with smoked salmon that turned out great.  I'm wanting to change things up a bit and other than alder chips for smoking have you used any different chips or different flavors or seasonings to do the smoked salmon?

I typically brine the salmon over night in a soy sauce a brine then pull out, put on a cookie sheet and leave in the fridge till its "Go" time.

Thanks in advance for you help and posts!