well, I am not new to smoking (a pipe) but very new to smoking meats. Just the other week I got a LPG (liquid petrol gas) hot smoker and on the spot bought a whole Salmon. Was some experience to fillet it, never done it before. Half of it was consumed on the spot by my two 1 1/2 year old grand daughters (fried of course - not the grand kids though) and their parents and us two oldies. The rest was further prepared for smoking. Dry cure for 6 hours: 1 part salt, 4 parts brown sugar and as many cloves of garlic as parts of sugar.
Drying another six hours at room temperature plus another six in the fridge (was too late in the night to start the smoker). Next morning fired up the smoker. Discovered that I could not regulate it to the recommended low tempearture of 200 F. Lowest I could do was 280 F. So I reduced the smoking time to 2 1/2 hours. Result: Why did I not start smoking (I mean meat and fish) earlier and not wait until I am a retiree? The best hot smoked salmon I ever had.
I am hooked!