A friend of mine gave me a big piece of salmon he caught in Alaska and asked me to smoke it. I can't turn down the opportunity to try it but I've never done it before so here's my dilemma: 1) All I have for wood is hickory chunks and I use an electric smoker. 2) I don't know the process for brining. (I don't want spices, just smoked) 3) I don't know the time and temp to cook or internal temp . 4)If that wood won't work, what's a good wood to use that won't make it sweet? I appreciate all the help I know you all will give me to make me look like a pro!