Hi All! My name's Bill, I'm fairly new to smoking. I started early last year, using an ABU smoke box to hot-smoke fish that I had caught. Over the spring and summer I found an excellent brine recipe and hot-smoked a lot of mackerel fillets, which I thought were pretty tasty. All my friends who tried them said they were the best they'd ever tasted. I'm now taking the first tentative steps in cold-smoking, using a home-made contraption consisting of a biscuit tin, a length of aluminium ducting and a cardboard box. I did some Cheddar cheese smoked with oak dust a couple of days ago and it turned out quite strong but nice. My family must have found it OK as it's all gone now. I've lurked on SMF a few times before and picked up a few useful pointers, so I thought it was about time I joined.