As a professional Chef, the one street I have not been down too often is smoking. Thanks my better half, (and a Birthday of an undisclosed #) I now have a nice SmokinTex 1400, and have been having the time of my life with it. At our Big annual BBQ, I did smoked salmon, ribs, and brisket. I went over like a school of minnows in a shark tank!
The recipes Scott Wallace has posted in the Website, have been a great starting point, and in most cases - all you need. I look forward using by training to whip some new combinations of ingredients to share with you. I'm enjoying reading all of your posts to date.
Tex'd yet?