I got my smoker for my birthday and father's day gift..
I've tried a smoked salmon fillet per Dave's recipe. Good but too salty, I will adjust next time.
Did a pork roast. Good on the outside from the rub and smoke but no penetration of flavor. Overall plain.
I've been reading some recipes and maybe you all have experience to answer some questions.

Do all fish need to be brined?
What type of brining is good for smoking a whole fish? The kind you rub on or the kind you soak the fish in?

I'm reading it's good to keep the skin on so the fish doesn't stick to the rack. But I think the scales need to be removed so the fish is clean. Am I wrong?

Questions about meat:

Is there a specific mix you use to rub your meat?(KY) Do you make up your own rub? Do you just find a store bought rub you like?

I read that you can brine meat. Is that a thing?

Any tips will be helpful. I want to try smoking a whole fish and Cassie said try beef ribs.

Thanks.