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hello all  !!   new here to this site...from alabama, have had an oval xl since 2006...i should have looked up this kind of forum years ago..anyway i love cooking on my kamado and have just started getting into curing , smoking . and preserving meats...my smoke-house is 90% done.   it is a cold smoke , it still needs a salt box and some hangers , but one thing at a time.....i use to help my granpa , granma when it was hog-killing weather , but i was only 6 or 7 years old , many many moons , even many decades ago.....but i am retired now and have some time to do the things i always wanted to do....i want to do this thing the right way and that is why i looked you fine people up  !....i still need to learn lots of important details on smoking and curing and am looking forward to how the people here do it.....thanks , allen.

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morning aljoseph , i am not much of a tech-person, and i recently had to get a new phone...but as soon as i figure out all the new gadgets  , i will send some pictures......the phone i had previously was a smart-phone and i thought this one would be easy to set-up..wrong , i spent hours reading the set-up manual , and i still don't know if i got it figured out right yet...i got the phone last tuesday and i still have not even tried the camera yet ....

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Welcome to the forum Allen, and I second the request for pictures of your smoke house.  I don't know much about cold smoking,  is the salt box used to cure the meat?  Good luck with the new phone.

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