Been smoking fish and sausages for the last 20 years. Been smoking chicken,beef and pork for about the last five plus years. I have used everything from the small/big chief, Bradley smoker, to my current Vertical Cabinet style/ Propane smoker. Alder is definitely the go to wood, here on the west coast for fish. I have used every kind of wood chips that I could get my hands on.
I have now decided to dive right in and purchase a pellet grill/smoker. I should have my new pellet smoker in about 2 weeks. I will pick one up, when I go down to Oregon to visit friends. I have decided to go with a Mak 2 Star General. I will use my old smoker to cold smoke some of my stuff, use a pellet tube smoker to do so.
