besides salmon, what other kind of meat can you use a smoker to smoke? Anykind of fish I would guess? When I smoked fish during the winter (can';t find the thread) i had it in there for around 8+ hours. And changed the chips 4 times. I want to try smoking some other meats, but I don't know what would taste good, and what wouldn't. What kind of chips do you use with it? How long? What kind of brine would be good? I lost my smoker book for my smoker, which had a bunch of recipes and stuff. Any help?