So I trialed my Cardboard Box smoker successfully on Veg, Butter, & Cheese - Conclusion it works, but probably need 4 hours rather than 3. Also there is minimal temperature gain, which probably helps with cheese and butter, but on more advanced stuff will not help moisture reduction. So I'm just getting my head around my next Smoke. I'm intrigued by the thought of smoking steaks after a salt rub for an hour or two prior to pan cooking. First question - The advice on cheese was to rest it for 2 to 4 weeks, is it ok to smoke meat and then conventionally cook it straight after? I love the idea of smoked pork ie. can I give a pork shoulder 2 hours in the smoker and then slow roast it or will the smoke taste get lost? I know across the pond they're expert on pork, but I'm looking for some easy UK versions for my second smoke. Third smoke will be Salmon but I'm after simple cold smoke meat ideas first.