i am putting this in the smoker on Sunday. no skin on this its most likeluy 3/4" thick at most. curing or brining? not sure since all i see salmon has skin on one side. hot smoke or cold smoke? this is only my 4th smoke coming up so the easier the better. this is my first shot at salmon. using alder wood and i would like to throw a couple chickens and some sausage in the smoker at the same time. any issues there? thanks ahead for any help you guys give me.