Good morning. I used to be an avid fish and meat smoker but as life happened etc I got away from it. Deciding it was time to get back in I resurrected my old "Mister Meat Smoker" rebuilding my Home made large one and then picked up a new digital unit on my last shopping trip. I used to do cats almost every weekend all summer Goldeye/whitefish when I had it. All kinds of poultry. Any way I'm out of touch and need good brine recipes and some basic guidelines as far as time temp etc. Have a bunch of salmon ,a couple cats, and some goldeye coming
