Hi all, I have posted a few times before this introductory post. I'm Liz, a trainee butcher in England. I'm learning on a farm, so I get to play with whole carcasses and lovely fresh meat. Favourite meat is lamb, and my profile pic is the three babies I reared for the table earlier this year; the very reason I decided to learn butchery. I joined here because I've been tasked with all the smoking, despite only having started butchery in June/July and never having done any type of smoking before. I now have to cold smoke all the bacon and gammons for Christmas orders, so the pressure is slightly on. We have a Beeliona FII 70 hot/cold smoker, but not the equipment to use it as a cold smoker, yet I have to do cold smoking in it. Hopefully tomorrow I will be able to convince the bosses that we need a cold smoke generator, or at the very least a little blowtorch that I can use to get the dust smoking. The guy that did it before was hot smoking when it should have been cold, then he did a runner so now it's fallen to me to try and do it properly! Over the next few weeks I'll probably be in here a lot looking for tips and advice. It's already been a useful resource.