For general brining I use 1 cup of Kosher salt to 1 gallon of water. For fish a couple of hours is plenty. Meats longer is fine.
My favorite is to roll out a pound of sausage like cookie dough, fill it will cheese, diced onions, and diced jalapenos if you like a little heat. Roll it up. Wrap it in thick cut bacon, hold the bacon with toothpicks. Then smoke.
On meats I like to use a rub of pepper, salt, onion, garlic. Montreal Steak seasoning brand is good. On chicken I use a Jamaican Jerk or chicken style seasoning.
I prefer to smoke in the 175-200F range. A decent meat probe that you can set a temp alarm on is perfect. Beeps when you hit the internal temp you want.
For wood. I have tried apple, cherry, hickory, oak, and mesquite. I cannot seem to really tell the difference.
Control your temp, and keep the water tray filled and you can't go wrong.
Its hard to tell you my favorite recipes because everyone has a different taste. The great thing is you can never screw up. Just eat your mistakes.
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Today's Featured Article - A Cautionary Tale - by Ian Minshull. In the early 1950s my father bought an Allis Chalmers B and I used it for all the row crop work with the mangolds and potatoes, rolling and the haymaking on our farm. The farm and the Allis were sold and I have spent a lifetime working on farms throughout the country. I promised myself that one day I would own an Allis. That time event
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