Today a friend gave me a 13# chinook salmon. It was kinda spawned out, but i figure it would be a good fish to start with on the smoker. So i brought it home, cut it into fillets, made a brine out of water, salt, brown sugar, and soy sauce. My questions are: 1. how long to brine? 2. how long to hot smoke it? 3. what temps should i hot smoke it at? Now for the pictures. Here is the whole fish. Cut into fillets And into the brine Thanks guys.