I've been cold-smoking food for the last couple of years using a ProQ csg & water butt (as well as the old 'pile of smouldering sawdust' technique), but recently fell for the charms of a Bradley & find I'm doing more & more 'proper' BBQ as well as carrying on cold-smoking cheese, fish, bacon & chorizo, etc.
Looking forward to having a good read & learning from you guys.Hopefully I'll be able to contribute a wee bit here & then, too
