How to smoke a whole salmon

Unknown

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!!!

Painter

Bonnie,
This is a good guidline to start.
Bob
[ul][li]3 men with nithing to do[/ul]

Mark from Utah

Bonnie,
I got this link from an earlier post. I hope it works. Mark[p]http://biggreenegg.com/recipes/newRecipes/seafood0121.htm

Love Handles

Painter,
Hey man, thats a good page about the smoked fish. I do a lot of salmon and have been thinking about different things to do with it. I'm making some smoked salmon dip for T/day---See-Yaa