text: In reply to message39960: I'll snap some pics for you later but the design is simple, you make a smoke box with a chimney to draw the smoke from the fire. From the side or bottom you need a pipe or tunnel to your fire pit/box. 8-10 feet distance so the smoke can cool, you want it under 100° and cold smoked meat must be salt cured first or bacteria will grow during smoking because cold smoking can take days for larger cuts