Hey folks, I've been browsing for a couple of weeks as a guest and have now joined to pick the brains of people more knowledgeable than me on the dark art of smoking! I'm planning 2 seperate builds, a cold smoker from an a-maze-n generator and an old fridge plus a gas bbq modification to use as a hot smoker. The cold one will be the first build while winter finishes it's thing and spring takes over then the hot smoker build will be done in time for our ridiculously short bbq season! I've been a chef for over a decade, love bbq cooking and run my own hog roast & bbq business doing weddings, christenings, parties and public events (village fetes etc.) if your interested in what I do then have a look at www.hotroasthogs.co.uk I want to get into smoking because over here, smoked products are typically liquid smoked and not great quality or they come from small smokehouse and the cost for something simple like half a dozen rashers of bacon is more than a couple of pounds of brisket from the butchers! I've already got a post in the fridge builds section if anyone can help me out with that one but there will no doubt be more questions as time goes on and I get more adventurous. Hopefully, with my background I may be able to contribute to ideas and methods for some unique smokes and sauces but first things first... I need to get smoking! I am interested in smoking garlic, chilli, cheeses, salts and meats but not really fish as I'm not that keen on seafood. I already make my own pastrami, corned beef, sausages etc. And I'm hoping that starting to smoke will give me a much wider range of things to produce. I also hunt so have a steady supply of rabbit, pheasant and venison coming through and again, I'm hoping being able to smoke venison or duck will mean I can get more taste and variety out of my cooking.