I have a 1.63lb salmon that we "caught" at the store. I am wanting to smoke it tomorrow. I've got a MES with amazen pellet smoker. I have no idea where to start. I've smoked brisket, pork ribs, chicken, turkey, but never fish! With this small a piece of fish, I imagine I'll have to use a low temperature. Any advice? 1. Temperature? 2. Brine? If so, how long what any suggestions on what I should use? 3. I imagine I should rub something on it. I saw someone mention EVOO - not sure what this is. Any other suggestions? 4. Do I stick in the temp probe and cook the salmon to some target temperature? 5. Anything else I'm missing? Thanks!