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 - Show Coverage: Journey to Ankeny - by Cindy Ladage. We left Illinois on the first day of July and headed north and west for Ankeny, Iowa. Minus two kids, we traveled light with only the youngest in tow. As long as a pool was at the end of our destination she was easy to please unlike the other two who have a multitude of requirements to travel with mom and dad. Amana Colonies served as a respite where we ate a family style lunch that sustained us with more food than could reasonably fit into our ample physiques. The show at Ankeny
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