Smoker Recommendations

I don't smoke fish, so I never get that low temp wise, but I have been using my weber 22" grill for ribs for years.  I have tried different methods.  Now for a home made smoker watch this old clip from Alton Brown "Good Eats"

I'm about to pull the trigger myself and was thinking of the Great Outdoors Smoky Mountain.

I used the big chief to do the smoking portion for pastrami (2 briskets) but had to make some adjustments.i took the drip pan out to allow more heat but that exposed the burner coil to the drippings.  The bottom brisket will char while the top brisket wouldn't get enough heat.  But I did some swapping and turning every few hours or so. 

It can smoke big piece of meat but not practical. 

Nate

Smoke Hollow Smokers. Saw one (propane) at OSH. They look better built and well thought out. They have electric too.
http://olp-inc.com/smoke-hollow-smokers.php

I have a Big Green Egg and 2 old clay kamados I picked up from CL. Smoke well if you don't need alot of shelves. People are on to the kamados now and they disappear instantly off CL. The BGE is awesome,  1load and I can smoke a pork shoulder for 12-14hrs or peg the temp gauge (800F, looks like lava) and do crazy good steaks, spendy but worth it IMO.

I have a Big Green Egg and 2 old clay kamados I picked up from CL. Smoke well if you don't need alot of shelves. People are on to the kamados now and they disappear instantly off CL. The BGE is awesome,  1load and I can smoke a pork shoulder for 12-14hrs or peg the temp gauge (800F, looks like lava) and do crazy good steaks, spendy but worth it IMO.

+1 for Big Green Egg.  It's pricey.  But it's the shit.

I have a Big Green Egg and 2 old clay kamados I picked up from CL. Smoke well if you don't need alot of shelves. People are on to the kamados now and they disappear instantly off CL. The BGE is awesome,  1load and I can smoke a pork shoulder for 12-14hrs or peg the temp gauge (800F, looks like lava) and do crazy good steaks, spendy but worth it IMO.

+1 for Big Green Egg.  It's pricey.  But it's the shit.

I have a little chief smoker that I picked up at a garage sale for 3 bucks.  It isn't great, but it gets the job done.

I don't always smoke, but when I do I prefer salmon.

I have a Big Green Egg and 2 old clay kamados I picked up from CL. Smoke well if you don't need alot of shelves. People are on to the kamados now and they disappear instantly off CL. The BGE is awesome,  1load and I can smoke a pork shoulder for 12-14hrs or peg the temp gauge (800F, looks like lava) and do crazy good steaks, spendy but worth it IMO.

+1 for Big Green Egg.  It's pricey.  But it's the shit.

I have a little chief smoker that I picked up at a garage sale for 3 bucks.  It isn't great, but it gets the job done.

I don't always smoke, but when I do I prefer salmon.

Hard to go wrong for three bucks!

Because of the little and big chiefs low heat output, its not suitable for finishing meats that you typically smoke/bbq, such as brisket, chicken, ribs.  You'd have to finish those in an oven after using the chief to add the smoke.

I use my big chief for smoking fish, my weber for ribs, chicken, brisket, pork, etc. 

The 22.5in weber is pretty versatile, the smokenator accessory that MickFish recommended allows you to keep the temperatures down in BBQ  ~250F range easily.