Hi Everyone, The name is Dan and I reside in Pottstown, PA. I'm an engineer by day but a midnight smoker by night. My specialty, thus far, has been smoked salmon of all cures and dry rubs. I have had some good results with brisket, chicken, turkey, venison and ribs through much experimentation. I started smoking on a char broil that i acquired back in college but have upgraded meadow creek SQ36. Any questions about smoking salmon, feel free to give me a shout. Happy smoking everyone!