Hello, I am new here and this is my first post. I am retired USDA meat Inspector and live in Indiana. The last 2 years I covered a plant that made a lot of aged dry sausage and many other charcuterie type products I am looking forward to making the same for my own use, I have a Smokey mountain two drawer smoker. I am getting ready to covert 4.4 mini fridge into an aging cabinet and doubling as a cold smoker. I have all my plans and parts covered except what I am going to use for the cold smoking. I have seen the amaze n smoker and smoke daddy. But I don’t want to use pellets I want to use wood chips. I would greatly appreciate any ideas. I will post some pictures as I progress on my projects. I am going off the idea in sausage and jerky making bible. Thanks for any comments.