Hello all in Smoking Meat Forums, In the South of UK I have inherited a home made Cold Smoking (CS) Cabinet and a Meco Charcoal Water Hot Smoker (HS). I have adapted the CS cabinet by using a metal venting duct to distance the cabinet from the smoke box. In the Brooks Original smoke box I inserted a 'maze' with a mesh base made from stretch steel mesh to slow down the burning/smouldering of the sawdust/shavings. Got the idea from looking at some commercial products. Over the Easter weekend I fired everything up to test out my theories - Even the mother-in-law is impressed by the results!!! I put a video of some of the day on youtube.com/wrinklymedic in case it is helpful to anyone. For the Salmon I used a combination of Cold Brine and preparation systems that I found around the 'net. The Garlics got left in the cabinet and had another few hours smoke each day for four days - actually they are still in there, seems an ok place to store them at the moment. Now I have to scout around the Forum for some ideas on Cod and a few other things. I built the 'Garden Kitchen' next to our Barbi' area.