Hi folks, thank you for you comments and questions. Very sorry for late reply we had storms and no internet.
1) we are smoking: chilies, garlic and salt.
2) We opened the vents underneath the kettle- fire box and thought that because the ill-fitting lid let out some smoke that there was enough air ventilation to get the chips to smolder....but no go so far...temp staying at 21C but I think I've been thinking ALL WRONG (shoot, not again!) I thought I needed to be a t 40C-50C for cold smoking but TODAY I found that cold smoking is best between 20 to 30 °C? IS this temperature correct?
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