Hi everyone. My name is Wayne and I live in the great state of New Hampshire. I have some limited experience hot smoking on a Weber kettle with charcoal and wood chips. I have always been a big fan of smoked food and am a hunter. This winter I will be slaughtering and processing my own pig being raised for me at a friend's farm. I want a lot more experience in both hot and cold smoking as well as wet and dry curing before that pig is processed. I also have a Hog hunting trip with my son scheduled for late February in Georgia. I will be building a small cold smokehouse in the next few weeks with ideas from this forum. All advice is welcome.