Hi guys I come across the site while looking for new ideas for smoking meat. I got interested in smoking because I wanted bacon like you used to be able to buy 20-40yrs ago and I had come to the conclusion that I must have been imagining how good it was. I was reading the nutritional infomation on the back of a supermarket packet of bacon and it said " contains at least 83% pork"!!!!! I thought what is the other 17% . Its water that is injected into the meat to according to the m" keep it tender". What a lot of hog wash its there to bulk up the weight. I have been making it myself ever since and its fantastic. I have however not had the same results with smoked beef. I use a stainless steel cabnet type hot smoker and am just modifying it to also allow cold smoking.