[Fish Recycler]

I love my smoker. I bought it when I was in Washington. A native american gave me a big chum salmon, which justified the cost of the smoker.

Search online for brine recipes. Brining is what makes the smoking experience "full," in my mind. But rinse your brine before you smoke or you'll have a salt stick with a morsel of meat inside.

I use the wood shavings, not the chunks, and I soak my shavings in a pie pan. I change my wood chips hourly, always putting in new wood. I always keep a pan of water (or another liquid) inside the smoker so I'm getting the benefit of the smoke and the moisture from the steam.

There's a whole happy world of cooking with smoke and spice, and although carcinogenic, it's delicious!