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Thanks everyone. I am only using the galvanised bid as a cold smoking chamber. The meat was suspended from stainless steel butchers hooks from a stainless steel threaded bar bolted through the top of the bin. The Pro Q smoker was then put in the bottom of the bin and provided smoke for 10hours...

Thanks dirtsailor2003, I presume you say I can smoke uncured meats/sausages if I keep the temp under 40. I presume this is Fahrenheit, which equates to around 4 deg centigrade over in the UK. I'm going to have to wait until winter before I try that then :-)

Hi smokers. I am new to the art of smoking and have set up a cold smoker in a galvanised metal dustbin. I plan to use a Pro Q cold smoke generator in the bottom. I have some cured loin I will be hanging in the chamber but was wondering whether it was possible/safe to hang some fresh (uncured)...

Hi there, I am a smallholder in West Wales who has been keen to try cold smoking for some time. Have built a hanging chamber in an old galvanised metal dustbin and am looking to do my first burn this weekend. Have cured a loin of pork and purchased the little Pro Q cold smoke generator so...

Smallholder in West Wales, UK keen to try some cold smoking. We produce our own bacon and sausages and have build a cold smoker by linking an old BBQ with a galvanised dustbin and am planning to use a Pro Q cold smoker for my first attempt this weekend!