Hello Fellow Smokers:
My name is Bob and I'm located in Woodbine, Maryland. I just joined the forum after looking around for some ideas and inspirations. I currently have a masterbuilt propane smoker on my backyard deck that I've used for the typical things you'd expect: ribs, beef, pork, fish, etc... I'm now planning to upgrade to a custom built smoker on my farm. (hence the reason I found this forum for ideas.) I want to try my hand at cold smoking some meats. I'm curious if anyone has experimented with building a hybrid hot/cold smoker? It seems like I could have an offset firebox for cold smoking, but bring a fire inside to up the temp for hot stuff. Any thoughts out there on this? If I did brick and/or stone for the lower half then something like redwood for the upper part, would that work? If it's running hot, is the heat going to be too much for the wood up top and create a fire danger?