Ya know, I have smoked Turkeys, Pork, Ham, Chicken, Beef, jerkey (my smoker makes excellent LI duck jerkey!)...
but I have never had good luck with fish or cheese! (it's probably running too hot)...
I have a charcoal smoker with a water bath pan...
Never been able to smoke any fish other than Trout... and that was only once...
I think I smoke the fish too long, it's usually way too dry...
Cheese, just melts into a BLOB!
an electric smoker would probably work better for fish...
but I like my smoker for meats...
if I want fish smoked, I go to my local guy in Southold...
he'll smoke anything for me... he has a smokehouse underground...
about 40' square... the smokehouse has been there for over 100 years... his grandfather built it... and he's in his late 70's now...
