I am from Croatia and I liked the forum so I decided to join. I also used to live in US so I brought home a water smoker (that bullet type) over an airplane :) because I missed BBQ, so I make that as well as BBQ sauces, etc. I usually smoke with beech since locally this is used cold smoke meat for preservation, fish, or basically whatever you wish to smoke. Traditionally in my country we usually grill food only over a charcoal or roast for example lamb or pigglet on a spit.
I also have some questions to clear about sausages/bacon which I will post in relevant forums.