Picked up an OLD electric smoker today and was looking for input on dry vs soaked/ chips vs chunks, and time frame for slow smoking different meats. This thing is in great shape, mostly had been used to smoke fish. Outers website did not list smokers any longer just gun cleaning items of course. I'll fiddle with the thing with some cheap cuts and maybe some jerky. But if anyone has one or knows a few tips or recipes, would appreciate the feedback.