I inherited a Big Chief smoker this Spring, but it didn't come with instructions. I've guessed my way through it with several steelhead, but I have two chinook on brine and want to make sure I'm doing it right. Does anyone know how long a full batch should smoke for? How many pans of chips should I use? Also, Smokehouse doesn't recommend soaking the chips, but with past smokers I always smoked the chips and had good results. Anyone have any experience with this? Thanks!