G'day
Here in Oz I share a passion with a mate for home smoked and cured yummies.
Here are some chooks, pumped overnight with brine and then cold smoked in the 'towers' (end to end welded 44gal drums with lagging). Smoking takes about 10 hours, temperature is controlled by using small pieces of wood, hand fed into the fire pit which is 12' away from the inlet at the base of the towers. Fine temperature control is by adjusting the air-gap at the top of the towers by inserting shims under the lids. Just keep them at 145 degrees.
We also make a mean kabana, although I am always accused of putting heaps of chilli into my mix, but that's how I like it.
Enjoy * Danny *