sIx,

I use a "Little Chief" smoker (Luhr Jensen) for smoking fish, chicken, turkey, various things. My Dad used to smoke cheddar cheese, one of his specialities. Fish I leave in for most of the time allotted to cook it, other meats I leave in for only a pan or two of chips (maybe 45 minutes to 2 hours) to just give the flavor, then they're baked in the oven.

I use a covered grill and charcoal for some meats that cook hotter and are cooked after being marinated or having extra sauce spooned on during cooking. Sometimes the oil in the sauce is what is needed to get that smokey flavor if the meat is very lean. Sometimes I grill salmon on this charcoal grill, giving it a quick seer on the grill meat side then turning it over and finishing cooking with the skin side down.

I grew up in Seattle and when I was a kid if someone referred to barbecued salmon or whatever (hot dogs, hamburgers, other meat) it meant meat cooked on something like that grill (Webber, Old Smokey, etc.), and usually without any extra seasoning or amendments. But now I live in Texas, where Barbecue (with a capital B) is an art and where secret sauces are closely held secrets. They make these big heavy steel barrel smokers that are on wheels and hauled behind pickup trucks to picnic grounds. They cook hot. The cooks usually start going pretty early because time is involved but that's partly because they're cooking big briskets and turkey and chicken and sometimes goat.
I've tried the rest of it, but I draw the line at goat. It's awfully gamey.

SRS