New to Forum but happy to be a weekend smoker,
We live in La Jolla CA (just north of San Diego on the coast). We have spent our vacations in British Colombia for years. We were introduced to "hot smoke" prepared Salmon there. We were at a great little lunch place here in San Diego "Kitchen 4140" a few years ago, and served a smoked salmon salad. It was a wow! The chef/owner took me out back and showed me this little electric refrigerator thing and said "This is my Smoker". We were so impressed that something so small could produce so much flavor that I started calling Canadian friends and found the Bradley electric smoker. The next vital piece to my smoker was an internal temperature probe that tells me "Your Entree is ready now" (stupid) - and suddenly I'm the neighborhood hero. Since then we have played with internal temp and different meats and fish and poultry - it is all good!
Check it out guy