Hello to all and thanx for letting me join in. I've been smokin my own home made Portuguese chorico sausage (not to be confused with mexican chorico-it's totally different) and my favorite baby backs for many years now. I just recently thought of smokin other meats and fish. So I got on line to do some research on brines and such and I found this site (GOLD). I started smokin on a weber water smoker. Then I rigged up a small cast iron wood stove piped into a 50 gallon drum that I cut in half the long way and put hinges on it. After a lul in my smoking career I just recently converted my old Charbroil grill into an electric smoker. I smoked some sausage and trout and I was very pleased with the results. Now that I'm armed with some tips from you all, I'm gonna try salmon. Thanx again. By the way someone suggested I use Morton Tender Quick. Has anyone used this and what were the results?