I did a almost 3# salmon. I used a fish cure on it for about 4 hours then smoked it for about two. It is all getting cut up and froze. Some going to my mother in-law and the rest going to my Dad for his birthday at the end of the month.
I also did a rack of baby backs. I used some Famous Dave's rib rub I got at the store. It was ok but a little sweet for my taste. I had it on the smoker for about 3.5 hours.
All in all the fresh air and smoke helped clean the stench of the game off of me.