Illyrian,

That's what the cold smoke process is. Smoke only for brined meats. Smoke chamber is set away from the housing so it does heat things up a lot.

Yes, I will have plenty of ventilation, but thanks for the reminder. Going to have to play with that, so I'll probably set it up for over-ventilation at first, with the ability to block it off as needed. I think the sheet pans for baking will work as liners between rack to catch drippings. I have 4 of those to start with.

I'll be picking up some wood this week, start on the foundation, and dig a trench for electrical.

Fred, I'll give you a call on the Bradley.