Fish? (Never tried, but new)
Well, as it happens, I think my smoked salmon is among the best things I make.
1. Start with high quality salmon. Garbage in, garbage out.
2. Make a brine with this recipe. One quart per pound of fish:
1 quart cold water
3/8 cup table or pickling salt
3/8 cup brown sugar
3. Brine for about a day.
4. Pull out salmon, place on a cedar plank (try for a big one that it hopefully won't drip much off the plank, because any fish smell in your smoker is lasting forever.
5. Cover salmon with layer of brown sugar. Pat down. The sugar carmelizes and forms a glaze.
6. Smoke until how you like it. In my PBC, that's about an hour.