Hey everyone I've been reading these forums for awhile and decided it was time to sign up! I'm new getting into the smoking (meat) world and wanted to pick your brains. I'm wanting to build a small cold smoker in my backyard, not too big just big enough to do a couple of small pork belly slabs for bacon and maybe some fish down the line. I want to use wood and was thinking of using a small weber kettle grill as a heat source. So I just have a few questions about what materials I should use. I've cured bacon before and tried to hot smoke on a larger weber kettle grill, but I want to start cold smoking instead. 1. What wood would be sufficient to build the box? And what minimum size should it be? 2. How should I heat the wood? Electric pan? charcoal? Or just wood? 3. How should I connect the heat source to the box? As in could PVC work, or a metal pipe, or i was even thinking a Dryer exhaust pipe. I will take any input I can get!