In a 1.5-quart pan bring 1½ cups water, sugar, salt, ginger, bay leaves, and allspice to boil over high heat. Stir until sugar dissolves completely. Let cool.
Rinse salmon fillets and pat dry. Place fillets in a rimmed 12 x 15 inch pan. Pour brine over salmon, cover pan tightly and chill for 24 hours. Occasionally spoon brine over fish.
Pour hot water over peppercorns to float them for about 15 minutes. Soak wood chips for at least 30 minutes. Preheat smoker to 200°F.
Pour brine off of fish, rinse fish with cold water, and pat dry. Set fillets with skin side down on a sheet of aluminum foil and trim foil to make an outline of the fillet.
Lightly oil the rack, and smoke for 1-1½ hours. Internal temperature should be 125°F in the thickest part or the fillet should flake.