Greetings fellow smokers, My smoke stream emanates from Brownsville, WI. I have been smoking things since I was a kid (Im 43) but never seriously till last year. I have a home built double barrel drum smoker that so far is working flawlessly except for some leaks, but that is ok because it produces so much smoke that it does not matter. The last couple of years I have smoked pork shoulders, and some chickens and a few beef briskets. This year however is different as I have raised two pigs, butchered them and am now (today) smoking my brined hams, yesterday was the bacons. I am kinda nervous as cold smoking is uncharted territory for me. I kept the temps between 85-100 deg. and smoked them for 5 1/2 hrs. (bacons), I figure the hams I will smoke for 12hrs. Anyways enough about todays project. I just wanted to say Hi and if your in Brownsville and you smell Hickory,apple,maple, and cherry smoke follow your nose and stop over.