edit: THIS IS NOT A BBQ SMOKER, ITS FOR SMOKING CURED MEATS Just threw together a cinder block smoker about 4' tall and 24"x32" inside. Stick burner. Planning on using it to smoke sausages and maybe bacon and such. Any suggestions on what I should try first? I'm thinking maybe a pork loin for canadian bacon. What is buckboard? I've heard this mentioned a few times, not sure what it is. Thanks.