Crewsk; you and your DH are to be congratulated on a job well done, though the enjoyment of the meal probably is all the congrats you need
. I have only one suggestion to make. Now that you have enjoyed the wonderful results that come with smoking, try using different woods to find your favorite flavor.
Fon instance, with turkey, I prefer maple and birch. Wi fish, I like to combine the smoke of apple while planking on cedar. For pork, I love apple, cherry, or other fruit woods. For chicken, I really love mesquite.
There are many woods that can be used for smoking, each with its own flavor. Some are better with one type of meat, while others compliment another. I've heard that alder is phenominal, but haven't tried it yet. And Hickory is great with hams.
Also, experiment with the brines. Add some arrowmatics to the brine, or inject a broth into the meat before smoking. Flavors such as tyme, garlic, oregano, sage, onion, etc. can take you to a whole new level.
It may be just me, but I love to experiment. Have fun. You guys definetely have the technique down. Good job.
Seeeeeya; Goodweed of the North