I bought a whole frozen Alaskan (wild) pink salmon that weighs 2 ½
pounds on sale for a little over $5. It's in the fridge defrosting now.

Though I usually plank a side of salmon on cedar, using the gas grill, I
thought I'd try using the smoker to make this salmon.

I went to the BBQ FAQ and a few other places and the majority of smoker
recipes call for brining in huge amounts of sugar. A couple of
tablespoons of sugar is fine by me, but brining it in cups full is not.
DH is diabetic and I don't need to add extra carbs to his food.

Does anyone have any suggestions how I can smoke this salmon without a
load of sugar? Also, I'd really like to stuff it with herbs or someting
and do it whole, but every recipe I read is for steaks or fillets. Can I
smoke a whole salmon? The Native Americans in the PNW do?

TIA
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.