thanks Lancair.
I do a basic brine for my fish and works a treat with a spice rub after as long as the rub contains brown sugar (glazing goodness).
Also chicken smokes very well, as does a lot of things. Smoked sausages are surprisingly good imo.
To minimise the smoky flavour use less woodchips, or a softer flavour woodchip.
I have a stainles steel knipper kipper so it can be used anywhere, even on the beach without rusting, it's gold! The burner is rusting and the racks are rusting (I cover them with foil), but the actual smoker frame is great after over ten years.
Also use a sheet of foil to encase the woodchips, makes cleaning up afterwards much quicker.
Cheers.