This is a cold smoker not a hot smoker. It may be possible to add a charcoal burner to the base of the upper drum or crank up the heat in the burner drum to make it a hot smoker, but it is intended as more of a cold smoker. It’s important not to get too much heat into a cold smoker. Ideally keep your smoking temperature between 20°C and 30°C. Above this can encourage the growth of harmful bacteria. This kind of smoking doesn’t cook the food — it adds flavour and can help to preserve it, but meat will need to be cooked further after being smoked in a cold smoker, or cured before smoking to remove most of its moisture. Meat and fish should be hung to develop a ‘pellicle’, or skin, that will absorb the smoke flavours. However, it can be used to smoke cheese, tofu, nuts, bacon, fish, and sausages. Salmon can be cured with salt and cold smoked but it can take as long as 12–24 hours. Make sure that you only use dry hardwoods in your smoker. Don’t use pine, fir, or eucalyptus, as they contain resins that can taint the food. Use only well-dried wood and no green timber. Hickory, oak, mesquite, alder, maple, and manuka are traditional woods for smoking and can be purchased commercially but pohutukawa and fruit woods like apple, cherry, and plum will work nicely too.