Hello everyone.... My name is Matt and I am from the Anchorage area of Alaska. I have a Brinkman eletric smoker and have been using it for about 3 months. I have done spare ribs, BB ribs, chicken, pulled pork, brisquet, fresh Alaskan Salmon, corn, potatoes and almost tried to throw the the wife's Chihuahua in there It has taken MANY differnt times, temps, woods, rubs and brines to get the ribs right where I want them, but im still learning so any insight is always valued. If anyone has any experience with smoking Salmon please chime in! It is Salmon season here and everyone is throwing them around and I am asked daily to smoke some for somebody but im not sure how to so it resembles the smoked store bought ones. Having to transport it from house to house what is the best way to smoke cure it so it can be "off ice" and still good. This is new to me so forgive my, what seems like, stupid questions. Anyway nice to meet you all and this site is the shizz...Thank You!