Hi all, after doing some Google research i landed on this forum and looks like i got to the right place. However, even though there are some threads on this topic, i still have some questions: -- if i use those small ovens, usually used for smoking fish, are they suitable to be used for smoking pork belly or pork shanks? Such as fish smoker from Fladen available on Amazon Portable fish and meat smoker with a stainless steel cooking pot and drip tray. Smoking cooks and preserves food with no taste lost. Nice and light to carry. Perfect to use next to a lake or river. Two burners are included which run on meths and the smoker has 2 storey cooking levels. The gas that is needed is Parafin Oil. Stainless Steel Home Smoker for fish or meat. Size 40 x 25 x 11 cm. Comes with two burners. Ideal and unusual gift. or the one on Fladen's site Smoking cooks and preserves food such as fish and meat, while giving it a great taste! Two burners. 40 x 25 x 11cm. -- is there any place where i can find information about how much a piece of meat should stay in the smoker and at which temperature or is there any formula to be used? -- coming back to small smoking ovens for fish, is that a cold smoking or a hot smoking? many thanks.