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["Robert Walton" <waltonrp AT gmail.com>]

> It seems like any good sized box will do. Because your not using a
> lot of heat seems you could craft something out of wood ( probably
> not plywood ) or sheet meta. Any junk yard ought to have some racks
> from refrigerator or ovens. How long do you think you will have to
> smoke?
>

I saw some plans for something like that. Just a wood box to hang the
meat in and a flue pipe going in at the bottom. Small cinder block
fire box some distance away and at a lower level. That should cool the
smoke before it hits the meat.

Bacon would smoke 2 days, hams maybe 3 weeks for 5 hours a day.

Rob - Va