I'm a long time BBQ user and love to do beer can chicken, and lots of different marinades and rubs. Recently I've been doing brine's and injection interests me but I've never done it. I live in south Eastern Michigan about 30 miles north of Ohio. I month ago I bought a Masterbuilt 20070213 30-Inch Black Electric Digital Smoker and have been smoking every weekend since. My gas grill is getting lonely. :) So far I have done two whole chickens, St Louis ribs, a brisker, a pork butt, turkey breast and salmon. Only thing that didn't turn out was the salmon (the rub was to salty). I'm learning as I go and it's been great so far. This weekend I'm doing some pork loin and chicken breasts, I may even try the salmon again without a rub. I do have a question that I can search for but will ask here. What's the philosophy on smoking two different things at once? i.e. chicken and fish? pork and beef?