I'm a Canuck who grilled and cooked on fires year round, but have never owned a smoker. I live in SoCal now and just picked up a MES 30. I am most interested in smoking fish and seafood I catch myself, pork tenderloins, Canadian bacon, some smoked turkeys and chickens, maybe some tri-tip and some cheese. I'm a hardcore hunter and practically lived off wild meat, but moving to Cali kind of hampered that quite a bit. Still, I hope to get some deer or other game to try as well.
One of the first things I'm doing is rigging up a cold smoker for it to run fish and cheese without cooking it. I was thinking of using something to burn pellets and then running some large diameter copper tubing through ice water to cool the smoke down before feeding it into the smoker. Not sure though. Gonna snoop around here for ideas.