Do you have a cold smoke setup currently?
I have very limited exposure to cold smoking, was a few years ago when i was working up in Virginia. Got to work with Smithfiled Hams as part of a 4H extension project and followed their process for a Smithfield Ham, which is not quite like a country ham; takes at least 6 months to age, and its a lot saltier tasting, needs to be boiled before eating, etc. I also spent 7 years in Alaska, and used a little smoker to do all my fish.
Now that I am retired and have some time on my hands, i really want to get into smoking, and trying to set things up right.