I love my smoker. I have a brinkman verticle with two racks. I bought it for like 30 bucks, really just to see how much I would like smoking meats. Two years later, im still smokin away. I've gone away from using "commerical" would chips, and just started using oak, maple, and whatever other hard wood I could collect, a lot of it from an old maple tree I took down. I use kingsford charcoal to keep the heat up. Results have been fantastic, you just cant rush it- Anything less than 12 hours, and your rushing. The 4 pork loins have been in the smoker for 20 hours, still smoking away... oh this ones gonna be good..... So, do you guys have any recepies to share with me? I want to try smoking fish.