Opinions Please....

[WCTaxidermy]

Thanks everyone for the replies.  I think I am going to use two smokers as well.  Whitey that picture is awesome with the church and mountains in the background.  Where was that taken at?  John

[Mossy]

can't say I've ever had the problem.  Now I have a new smoker so I might mix it up.  But I've done 2 batches of snack sticks, 4 steak dinners, chicken thighs,trout, pastrami and have bbb in now on the same smoker, no issues yet.  I clean racks, water pan, drip pan and wipe off the glass(mainly so I can see).  Gonna use my older one for whole chickens/turkey cause of space.  Lots of smokers out there but I recommend the dome style brinkman electric.  You can't really adjust the temp but it's cheap and does everything.  Smoked alot of meat in 0 degree temps, just cover it with a wool blanket. 

Of course suggestion is based on price, if there is none then sky is the limit.  Either way, it's nice to have a couple for various reasons.

[Boss .300 winmag]

Smoked two chickens today in a smoker that had only been for fish since new, they tasted great with no fish taste. 

[Axle]

I used to smoke all my stuff - fish, venison, beef, pork, etc. etc.
after discovering smoked salt, I no longer smoke anything. I simply brine it in smoked salt along with other ingredients and then put it in the dehydrator. Works great!