I just purchased one. Any recipes anyone would like to share?

I like a whole turkey (about 12-15 pounds) smoked over green apple wood chunks and with apple cider in the pan...
brine it well (about 24 hours before, brining is key to smoking)...
http://www.dadgumthatsgood.com/smoked-whole-turkey/

also beef jerky, brined with teriyaki and teriyaki in the liquid pan...
I like to use cheap London Broil (on sale) sliced in 1/4 inch strips...
http://bbq.about.com/cs/barbecuetips/a/aa041799.htm

another favorite is smoked salmon...
http://honest-food.net/2012/08/12/how-to-smoke-salmon-recipe/

also, smoked pork butt, for authentic pulled pork...
http://www.amazingribs.com/recipes/porknography/perfect_pulled_pork.html

I love doing dry rub ribs in the smoker.

Pick the rub of your choosing and dump it on!

Smoke ribs for 3 hours at 225F, cover in foil and cook for another 2 hours in the smoker.

Falling off the bone good!

Any recommendations for a good smoker, not sure I want electric, but in the looking around stage for one.

There are a lot of options out there. Depends a little on if you want it to be a single purpose or not.

If you want multi purpose then you might want to look at the char griller duo. It has propane one side, charcoal one side and you can get the fire box add on also. It is available at many locations and it goes on sale quite often, so if that is something of interest no reason to pay retail.

Thanks, Eric, never heard of that one but sounds very interesting.

Traegar pellet grills.

I just bought a Masterbuilt 30-inch electric smoker.
You can get them for $177 from Wallyworld.

They work great!

Pam the racks, and cover the bottom pan and drip pan with foil for easy cleanup!

Another vote for the Master-Bilt 30" electric smoker! We have had ours for 18 months now and is wonderful! We also recommend Meathead's website! We have always enjoyed everything we have smoked using his recipes.

We buy the McCormick Grill Mates rubs at our local grocery store (Giant here in MD)... We also make sure to use lots of olive oil with the rubs to get the flavors to penetrate deeper into the meat while it sits in the refrigerator overnight before I start it smoking at dawn.

I have a Brinkman Charcoal Smoker... I love it!
I have used an electric in the past and think charcoal smokers make for better flavor...
but they do take more work keeping the fire the right temperature...

At the risk of being redundant, Traegar Pellet Grills. Automatic, thermostatically-controlled, with the choice of several different flavors of wood pellets available. Fill the hopper with the pellets of your choice, plug it in, turn it on and set the temperature. No worries about keeping it at the right temperature or replenishing fuel. High-quality products with the option of smoking or grilling at temperatures up to around 425 or so. Not good for searing meats like a high-temperature grill, but it can do just about anything else.

I agree Georgia, though I have never used one myself, I have heard great stories about Traegers!
for me, tending the fire and sitting around with friends as it smokes is a big part of the fun...
so I don't mind a charcoal smoker...
what I do like about it is I can use green apple/peach wood that I get at local apple/peach orchards in the spring when they do their trimming... (for free, they are happy to get rid of the trimmings)...
no need to "soak" the chips, as they are green... I just make one inch chunks of the green wood...
makes wonderful smoke...
it's a flavor you can't get from pellets...