From what I can see online it looks as if will make a fine grill and could also be used as a square kettle smoker. It may be possible to set it up for indirect heat using a snake or Minion of briquettes at one end and - in a similar way to using a Weber. The challenge though may be the fine control of the air to manage the temperature - it is not clear from the photos how effective the front air vents would be fir fine tuning but sticking some heat resistant aluminium tape over two of the vent holes would probably help.
Hi Wade, The smoker I have is called the American charcoal smoker BBQ, as pictured, just thought it would be a good starter unit and upgrade as I progress, I live in Huddersfield, West Yorkshire.
Cold smoking sounds a challenge.
Andy
Don't be afraid of cold smoking. If you want to catch the bug then start with something simple and effective like cheese. Once you have smoked your own cheese you will want to try more things. When you get to cold smoking meat though tio ensure that what you produce is safe you will need to do some reading on the subject and/or ask for advice on here.
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