after doing some Google research i landed on this forum and looks like i got to the right place.
However, even though there are some threads on this topic, i still have some questions:
-- if i use those small ovens, usually used for smoking fish, are they suitable to be used for smoking pork belly or pork shanks?
Such as fish smoker from Fladen available on Amazon
or the one on Fladen's site
Smoking cooks and preserves food such as fish and meat, while giving it a great taste!
Two burners. 40 x 25 x 11cm.
-- is there any place where i can find information about how much a piece of meat should stay in the smoker and at which temperature or is there any formula to be used?
-- coming back to small smoking ovens for fish, is that a cold smoking or a hot smoking?