I have been smoking meat the last week, but not outside. I have been using the cook stove. I pull out the right lid and put a box over it with the meat suspended inside. I have a thermometer stuck in the side and I regulate the heat by the size of the fire and the draft control. It works great! I have a slab of salmon in there now and it looks and smells great. There is no smell in the house because the chimney puts negative pressure on the box, pulling fresh air in through the cracks, thinning the smoke. I want to make a metal box so I don't have to baby sit the smoker. Maybe make it a bit taller and put some dampers in it so I can smoke meat on a full fire without overheating the smoker. Don't razz me for the cardboard. The stove is almost cold and I am right here next to it the whole time.
![[Hearth.com] Smoking with the cook stove](/talk/data/attachments/165/165501-e523a79a06f30595ac9a698c65b182e7.jpg?hash=vDbYauJYSZ)
