Hello from Hertfordshire England . I have made up a smoker from an old metal food safe , some flexible flue liner and a brick hearth , it works quite well and isn't too hot . generally I smoke the rabbits i catch , which works well . I just need to experiment with seasoning the brine . Over here we tend to soak the rabbit in bring for 24hours , this firms the meat and cleans a lot of the blood out .
I look forward to finding out a lot more about this great way of preparing food .