I am a smoker. I admit it. Smoked foods are some of my favorites, and while the basic process for smoking is all very similar — salt cure, dry, smoke, eat, repeat — there is a lot of nuance and variation in exactly how you get to that point. Below are my recipes for all kinds of smoked meats and fish. All are designed for wild game or wild fish or shellfish, but you can almost always substitute store-bought meat and fish.
As for the smokers I prefer, there are two: The Bradley Digital 4-Rack Smoker and the Camp Chef Smoke Vault. The Bradley is excellent for cooler temperature smoking, but you do need to buy the special bisquettes to use it. The Smoke Vault is a great all-purpose smoker and you can use any sort of wood you want; it can’t cold smoke, however. Both are great.