Hi, Chris from Toronto here. glad to join the forum. I have enjoyed using my 18.5" Weber Smoky Mtn Smoker since my family gave it to me as a Father's Day gift in 2013 . Still have lots to learn, and I am having fun with it. So far, my biggest success stories have been pulled pork (made from the capicollo or Boston butt) ... a few weeks laterL some mean ribs that everyone seemed to like... then I brined and smoked our turkey for Thanksgiving ... just last week, I tried my hand at Montreal Smoked Meat on a 12# beef brisket point. (my first time using curing salts...)... I am looking for some good fish smoking ideas,...if someone can point me in the right direction, threads, etc.