Hi all, Gonna do a smoke tomorrow. Got 7 people coming round so have gone for something easier. Am planning to do some chicken legs and some pork and chorizo burgers. Wondering about approx times to cook both, whether they can be cooked at same temp and what sort of internal temp is hould be aiming for. Also rubs for the chicken or just plain ol' chicken with salt and pepper? Also have a veggie coming around (I know, I know) any tips on smoking fish and what type of fish? Done mackerel before which was really nice, don't really want to do salmon? Fingers crossed it goes better than all the previous tries.