There's a setting-up guide here, and a recipe to tempt you here.
Me? I've been very unadventurous.
Chicken : I smoked some chicken breasts or chicken thighs for half an hour (however long the handfull of oak shavings smoke for.)
The chicken emerged.... curiously untransformed. A slightly darker colour, but it certainly not cooked. (Not a surprise really - it is cold smoking.) However, cooked simply and slowly in a stove-top casserole, the smell told me that the smoking had an effect, and the surface showed the same pattern as the rack the chicken lay on. The taste - divine. Not the strong, chemical flavour of smokey bacon / barbeque sauce, but a definite smoky tone.
Cheese : I've also tried smoking cheese, with reasonable results. Fingers of cheddar on a tin foil base - they had slightly melted, but again had an interesting flavour.
Trout : Well, I was going to smoke some trout...but Reggie (my cat) managed to purloin the fillets. Smoked cat anyone?
Technical Note : I've been using some oak sawdust/shavings bought in bulk on eBay. Either on a base of burning newspapers (temperamental) or in a tray atop a gas ring (HSE risk). Might even try using an electric skillet as an experiment.
Hope this is of interest.
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