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, I mostly use a Traeger Timberline, which is just about as badass a smoker/pellet grill as I’ve ever used. The only other smoker I recommend is a Bradley — for smoking seafood and fish. The Traeger is better overall, but the Bradley is excellent for cool temperature smoking.
Keep in mind these are all recipes for hot-smoked products, and hot smoked meats and fish do not keep as long as cold smoked things, such as salami or salmon.