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my father had hickory wood smoldering 24 hours per day

i plan on smoking 3 weeks like the old days

i have a question for everyone. i am wanting to “old school” smoke house some meat BUT i will be wanting to do this in a tropical country where is is consistantly hot. ian think i may have to have, like an industrial fridge concerted to a smoke house would be my easiest way. thought please

hello, my name is Bill & i am new here. maybe i can help SOME. my dad, born 1917, smoked meat like this, meat hanging over hickory wood smoldering in a #2 wash tub, in his smokehouse. trying to remember, best of my memory he rubbed the pork down with salt then cut part against bench/cut side...