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forget the propane and forget the electric ...just stay old school and use some lumps and work the smoker like a cowboy.soak some apple wood or manzanita (if you can get some manzanita).Protected plant ,but good for smoking .the slower and longer you smoke ,usually the tastier ,if you can keep the temp at about 160 - 180 degrees.takes lots of time and patience .You may ruin some meat a few times by over-smoking it or drying it .It is def. a form of art in cooking in my opinion.I say start off with some pork ribs you can almost not ruin em.Then work your way into the fish if you have never smoked.I like to use my upright smoker with a simmering pot of flavored broth just under the meat to add some humidity to the smoke.Dan ,you just made me want to go fish so i have something to smoke .
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