Wheels, ya it's a charcoal smoker with the racks above the fire. POS I guess. I'd smoke a heck of a lot more if I could get it to work right. I can't justify a new grill/smoker because I lobbied the wife to get a stainless steel super-duper grill 10 years ago, and it's still runs fine today. Talk about shooting ones self in the foot. :

 

Got a nice electric smoker for smoking salmon from QF&amp;F a few years ago. Smokes a whole fish in half the time the little chief takes to smoke half a fish. <br>Start with soy sauce, add what you like. Usually lemon juice, brown sugar, molasses, salt, a few pieces of fresk tomatoe, cellery, onion, anything else you like. Cut the fish into stakes leaving skin and bones on to help hold everything together. Soak in brine for a day. Smoke with a mix of hickory and apple.<br>cut stakes about 3-4&quot; wide so the middle gets smoked. When you eat it, pull the bones and take the meat from the skin. Be careful of freezing, this can make the meat powdery.<br>Don