I now live in Carleton place Ontario.
New to the recreational smoking game.
My Smoking experience was gained from helping my Weir fisherman Dad in Nova Scotia, to prepare a thousand Herring or Mackerel per batch to smoke in his 10 ft by 14ft wide wooden smoke shack .
His is an old school style, brined then cold smoked over long hours using maple or birch sawdust dried in the sun by the truck load. he can't make it fast enough!
it flys out the door as fast as he can smoke it.
I have hung a bunch of different foods in there to smoke, the best so far was gouda cheese from that Damn Dutchman cheese factory in economy Nova Scotia, it was amazingm, I tried Speckled brook trout didn't turn out as good as I was expecting though probably my prep wasn't correct method.
Now that I am posted here I have been getting my smoke fix with smoke box on grill and tin foil sachets over charcoal grill.
Getting parts together to make my own Side burner Smoker/Grill found lots of great tutorials on the site lurking so decided time to join.