My buddy Moose brought me a nice smoker he trash picked (that's My Price!). I've used it to smoke cabrito ribs salmon and pork, does an awesome job. Uses charcoal and wood chips. I'm still learning, but I prefer dry rubs on red meats (for smokin') and usually I smoke the fish as is.
Home smoked meat goes with home brewed beer, home made cheese, home baked bread and homemade dill pickles. I can do it all!

Now your talking my language! Smoke all the above!!

my only personal experience is smoking Venison, which i highly recommend. I will advance to fish and other meats shortly. Oh...I smoked a chicken once, was great though the pink color of the meat gave pause to some. A meat thermometer is imperative, as is an accurate thermometer in the smoker. I prefer to brine overnight at least, preferrably longer. Then dry rub. An old farmer told me he brines for a week.

I smoke Cohiba Supremos (sometimes) when I fish... and brook trout when I am done.

If it can be caught, I can smoke it. Some fish like snapper, are better fresh.

Smoke anything and I'll eat it.

i guess i will give you guys alittle secret of mine when it comes to cooking with wood chips instead of soaking them in water try jack daniels adds a diffrent flavor with the smoke and you can drink whatever is left

Smoked salmon is a favorite. When out for the weekend the fist days catch goes to a local smokehouse. Second day's catch goes into the cooler. Smell sticks to your hands for days, but the taste is worth it. Afraid I don't have their recipe. Would like to pick up a nice smoker someday (I got in trouble one day just for making venison jerky in the house). Warned her son not to do the same so grandma suffered though it.

Yummy - dried and shaved bonito is a Japanese staple. It's the fish flavour in soup bases. Also nice added directly on top of soup with chopped green onions and seaweed, or tossed on rice with other spices and tamari.

Smoked carp! A delicacy!!

Joe, Please give us the recipe for the brine that you mentioned in the initial post. It's new to me and sounds a lot more exciting than what I've been using. Thanks

oh, I should also say that in a "dry brine" (which won't stay dry for long), it's helpful to stack the fish on top of one another in tupperware or something similar. I mention this because "wet brines" seem to call for putting the fish face down (skin up) in a flat dish.

yrs-
Evan!

awesome, Joe! I hope it works out for you!

one general thing, my buddies and I have noticed that the single most important part of the whole process is the air drying step. screw that up and your end product isn't going to be up to snuff. I've taken to putting them in an unheated oven, on the rack, and putting a fan in the front to circulate air around them. works great!

yrs-
Evan!

Simpler is always better with this stuff. My favorite for fish is a dry salt cure of mortons tender quick, brown and white sugar, dryed dill weed and black pepper, cover both sides of the fish wrap in plastic wrap and put in fridge for 3 to 4 days. I like to smoke with apple or cherry wood as hickory and other hard woods seem to over power the fish. Makes for some great snacks with ritz crackers or a great spread mixed with sour cream or cream cheese on a bagel. Man I am hungry now!