From my initial browsing, there is a wealth of information on this forum.
I started smoking, primarily Salmon, when I lived in Alaska. There was no shortage of fish to smoke. My favorite was Copper River Red salmon but Silvers and Kings also hit my Little Chief and my Outers. I never built one of those refridgerator versions that were so popular up there. I now live in Santa Fe, New Mexico and have been using my Weber Kettle to smoke and cook ribs, chicken and sausage. I have a lot to learn now that I recently bought a Masterbuilt 40" smoker. Very high tech compared to my Weber.
Look forward to trying some of the tasty recipes I've seen here and getting more knowledge.