This looks like a really friendly forum so here I am.
I have a Bradley electric smoker for both hot and cold smoking. I have been doing this for around 3 years. Apart from the normal things like pork, fish, sausages etc I smoke our own paprika, salt and garlic.
At present I am about to start the wet brining of a whole leg of pork. I was very successful last year but seem to have forgotten exactly what I did. All I can remember is that I let it soak for around 3 weeks. Very happy to take any suggestions (polite of course)