Hi all. New member from Lakeland, FL. Looking around for information and ideas on what type of smoker to build. I have had in the past an electric and a charcoal smoker, but I'm really interested in being able to cold smoke sausages, fish and cheese. I'm originally from Pennsylvania and I have fond memories of all the smoked meats offered at the Amish farmer's market. I can't find so much of that stuff locally, so I thought I might try to make my own.