I'm a new member to the chat rooms but have been the visiting site for some time.
I'm a central PA resident and have been handling my own meat for some time now. (I retire in September)
I currently use three smokers mostly; a converted warming closet with a gas burner from The Sausage Maker, an offset barrel smoker from Horizon, and an original Bradley smoker. Over the years I have used many others but these are the 3 currently in the garage and if for some reason my garage would burn down I would replace exactly what I have right now.
I smoke a lot of stuff but if I had to provide a short list it would be; chicken, salmon, butts, and brisket. All either sliced, jerked, or stuffed. Lots of venison in there as well.