Rusty Hinge 2 wrote:

Be careful: you can really only hot-smoke in a barrel, and that's
unsuitable for cheese - unless you place the toast under it. IMO fish
are pretty naff, too. (Yes, I've had serious fish-smoking experience in
Stornoway and with cheese-smoking back here in Norfolk.)

My recollection is that HF-W used a barrel for smoking and a separate
fire, connected by a flue that allowed the smoke the chance to cool.

For ideas about a more compact cold-smoking apparatus using
re-re-re-re-recycled smoke, google for 'Torry Kiln'.

A quick search turns up lots of hot-smoking stuff, but little cold-
smoking information. Am I just looking in the wrong place?

James