I use a Bradley smoker which is fridge sized and sits in my workshop. Admittedly the workshop smells like a smoke house despite the shower fan that sits above the smoker.
I cure and smoke salmon as well and last December smoked rainbow trout that we'd caught the previous day on an introduction to fly fishing in the Meon valley.
The next step is air dried meat and salami, but I'm not sure the South Downs has quite the right weather - I'll need to build a curing chamber to maintain humidity and temperature.
