So I cought my fist chinook yesterday and want to smoke some of the meat. I have a charcoal water smoker and the only thing ive ever made with it was beef jerky. i dont mind experimenting with beef... but I dont want to ruin the salmon. My question is I guess how long I want to smoke it and how much charcoal to use. And also if you can use wood chips on top of the coals. When i got it it came with some wood chunks... but I think chips would work... I just want them to burn up really quick. Any advise would be greatly appreacieted!!