my new smokerbuild

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I am planning on haviing a cold- warm smoker, considering all types of creations from what you are building to using an old fridge to an old upright radio cabinet 2x2x6 with doors on two sides, however the insulation in a metal cabinet would be a problem. So what are your plans, cheese? or ?? my thoughts on the cheese is a pan or tray of ice to keep things on the cool side the sausage is mostly cured so no worries there. your thoughts on what you are planning to smoke would be appreciated, how and why did you pick the size you did? and what you plan to use for the smoke generator?

Thanks
 
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