Born and raised here in Western Washington. About the most common thing smoked around here is salmon I'm new to that but the local fishing forums have a ton of recipes. After having looked at how others smoke their salmon I'm glad I'm here in the NW LOL
I had a Little Chief Smoker, locally made, or used to be, didn't use it a whole lot other than to smoke some pork chop or steaks for a bit and then toss them on the grill to finish off.
Was in Vegas between X-mas and New Years. Had brisket at a place in old town that was a real dive nasty place and the brisket was killer. Later that night we headed to the Bellagio, brisket there was even better (and they had no idea how to cook seafood LOL). I figured it was about time I figured this stuff out.
Couple weeks ago I upgraded to the Forge Master Double Door smoker from Lowe's. First think I smoked? Some sockeye salmon on one of the windiest day's I've had here in a while. Came out AWESOME.
Since then I've done a 4lb tri-tip, and about 9 pounds of pastrami. They all tasted awesome right out of the smoker. Couple days later they were incredible!!
What's on the agenda this week is a pork roast, 8lb turkey breast, some more pastrami and probably more tri-tip.
This smoking meats is like a drug!
AND then last night I ordered an A-MAZE-N for cold smoking cheese
This forum has been an huge source of information!!