I started my "smoking career" smoking king salmon and lake trout. My family has a cottage on Lake Huron and I spend most of the summer outdoors. I got hooked into fishing about 10 years ago and nothing was better tasting that smoked salmon/trout fresh out of Lake Huron.
Over the years, I've expanded from just smoking fish to beef brisket, pork shoulder, baby backs, and italian sausage.
I have a Masterbuilt Sportsman Elite propane smoker, which I've had success with - makes it easy to maintain temperature throughout the process.
Looking forward to learning a lot of new tips/techniques to help my food food taste even better!