I've been a charcutier and was a chef for years, with cold-smoking pretty nicely wrapped-up (although one never runs out of learning experiences!)
So I though hot smoking would merely be a matter of doing the same in a big oven, right?
What a huge learning curve so far, trying to master brisket flat and with sometimes unpredictable grass-fed beef here in the UK
I am getting somewhere now, in a small cookshack electric jobby, but hoping to take a step-up in both smoker and knowledge shortly :)
Loving the journey so far.