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How to smoke a whole salmon

edited 10:56PM in EggHead Forum
HELP....I need to make three whole smoked salmons (avg 8-10lb each) in a few days for a party and I need some help and advice. I'd like to do them on the Geen Egg but I need advice as to how to prepare - brine soak or salt rub and then how to place on the grill. Should I cut them in half and then reassemble or try to leave whole - what temperature and how long to cook????????
Any advice would be gratefully appreciated...I don't want to embarass myself!!!


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