Hello everyone. I am living in a town called naknek in alaska. It is part of the bristol bay salmon run so we have no shortage of salmon here. I only get the internet on my phone so it is kinda hard for me to look up what I am trying to find kn here so im trying my own post in the hope of saving some time. I apologies now if I ask some questions that should be in a different section but again trying to save time and make it simple for me on my phone. My first goal is to make my own smoker out of a old refrigerator. I have the fridge and have been searching the forums but they all seem to deal with meet smoking. Since I will only be doing fish in my smoker I am wondering how I should go about making this smoker. I would like to be able to do a cold and hot smoke. Like I said before I am new to smoking and building my own smoker so I really have no idea even how to start. It is just that I have the old fridge and it will be cheaper and bigger to build my own than to ship one out to me. So any and all advice on this would be greatly appreciated. My second topic is how to smoke the fish. I want to learn how to candy fish cold smoke fish and jerky fish. I assume all these will take different methods and heats and times but like the smoker building I don't have any idea where to start. What is the difference in cold versus hot. Can the same smoker be used to do both methods. I really appreciate any and all advice on this subject. And again guys im very sorry if I have posted this stuff in the wrong section. Im not trying to be rude just want the best and most complete advice I can get. Thanks again for the help. kevin.