I bought 6lbs of salmon fillets. Skin was removed and its the whole fillet not cut up. My questions are as followed. 1. Do I leave the fillets whole or cut into smaller pieces? 2. Should i put some tin foil under them to keep from drying out? 3. What temp. should i be smoking at? 4. How long should it take to smoke? Thanks for any input and information given, this is the first time attempting to smoke salmon.