I've been following this site for about a month or so, since I got my GOSM smoker (the one from Bass Pro Shops) last month. Lots of good advice, thanks! I've been using my Weber Genesis Silver gas grill for "smoking" for a few years, with mixed success. My wife suggested I get a "real" smoker, so who am I to refuse her??
Babybacks are our favorites, so that was my first experiment with the smoker. Different rub for each rack -- cajun, jerk, and some other one. Came out great. Didn't use the foil method (I used to do that on my gas grill), just laid them there, and smoked low and slow until the temp said they were done -- about 5 hours, if I remember correctly. I get the ribs from Costco.
Haven't tried salmon yet, and I really want to do that. Tough to find alder wood -- ended up ordering it from Oregon, the shipping is outrageous and the company I ordered from is very non-responsive and slow, but should get it next week. I'll be reading your posts about "how to" smoke salmon a lot more closely then.
Thanks for all of the good info I've found on here already!
Here's my setup in the back yard. I bought a cover for it, so I just leave it out there:
Last pic -- a chicken, too.