Smoker recommendations?

I use Rockfish's version of ChuckE's Indian smoked candy and is a real crowd pleaser.

I found ChuckE's recipe but I couldn't Rockfish's version?  Will try smoking salmon for the first time real soon...

Smoked Salmon Indian Candy
“Rock Fish” NCKA

Ingredients:
1 cup white sugar
1 cup brown sugar
1/3 cup kosher or canning/pickling salt
2 tbsp garlic powder
2 tbsp onion powder
2 tbsp pepper

I don't like my smoked fish to come out salty so I use this recipe and only brine for 6-8 hours. The traditional recipe is 4:1 sugar to salt so if you want it saltier use 1/2 cup of salt. I also don't like my fish too smoky so only use 1 pan of chips. Sorry about the thread jack.

That recipe is for a dry rub/brine, right? So coat/rub the filets, put meat sides together and wrap up tight with cling wrap for 6-8 hrs,
right?

Thanks for the recipe. Can't wait to try it this weekend!

I use a Big Chief smoker, and a real simple rub. I take trout or salmon lay them in a deep container pack brown sugar on all the fillets, sprinkle Montreal steak seasoning on, then add another layer of fillets and repeat until all the fish is packed. Let it stand over night. Your container will be full of liquid. I drain off that and let the fillets dry out then smoke. You can add pepper or what ever to spice it up a bit. I smoke a lot of the little brook trout from Whiskeytown, and everyone always says it's the best smoked salmon they have ever had. I keep telling them it's not the best salmon they have had, but they don't belive me !!! LOL
Jeff

Another vote for the Big Chief.
I've had mine for over 25years and have only had to change the heating element once.
It's a solid smoker for the money.

That recipe is for a dry rub/brine, right? So coat/rub the filets, put meat sides together and wrap up tight with cling wrap for 6-8 hrs,
right?

Thanks for the recipe. Can't wait to try it this weekend!

I use this method and works great, http://www.salmonuniversity.com/rs_htss01_index.html

The tricky part is knowing when to take it out of the smoker. Too dry, it last a long time but isn't as good eating. Too moist it tastes great but won't store as long.

Check out this electric one @ Home Depot.  I have friends who have smoked in theirs at least 3x a week for the past 5+ years.

http://www.homedepot.com/p/Masterbuilt-30-in-Vertical-Digital-Electric-Smoker-20070106/100660191

That is the smoker I use. I have used it for Salmon, Ribs, and ham. It comes with a built in chip tray that the element heats. I found that part didn't provide a consistent smoke.  I purchased an A-maze-n-smoker

http://www.amazenproducts.com/SearchResults.asp?Cat=12

The amazen smoker seems to provide a very reliable smoke and I had much better results once I used it. The digital thermometer and timer in the Mastercraft make life easy. I usually do four full racks of ribs without issue. One of my employees recommended it to me and he did a Turkey in his last Thanksgiving.