I am new to the smoking game, but ready to jump in. However, my dad who lives with me is on a low sodium diet which complicates most rubs/sausages/brines. So my questions are: 1. If I buy some ground pork and make my own sausage links are they safe to smoke (not a cold smoke a full temp smoke)? 2. Must all poultry be brined or is it okay to just start smoking after the bired is placed in a marinade (some apple juice/vinegar and spices)? 3. For smoking poultry without brine, is it still okay to smoke whole or would you advies cutting it? (hopefully plan to do cornish hens and a chicken) Thanks in advance!