I've been to the forum before. Has subscribed to Jeff's newsletter and bought the rub recipe.
I'm in Everett WA.
I have an older MES. There was a garage sale a couple;e of years ago with lots of salmon gear for sale. The vintage lures we already sold. I said, "with all this stuff there must be a smoker?". "There is, it's on the porch. We're asking $100." I ran to the cash machine right there. I had been using a Pop-geer smoker, I also had a Little Chief.
I use Traeger pellets which I get at Costco when they have the kiosk setup.
I've done salmon, turkey, black cod, ribs, bread crumbs, and chicken. I want to do cheese, which is what brought me here recently. The Amazen Pellet Smoker get here tomorrow.
I will also try salt. I hear pepper is had to penetrate with the smoke.
MY son did some cheese using a new lead free solder iron to cold smoke his cheese. It was pretty good.