New to smoking, living in Sydney, amazed at how serious you guys are about smoking, aiming to be as serious.........I took the word of the manual seriously, quote "don't operate a dirty smoker", so I am out there after the cook with a SS scourer and cleaned the thing like new. NOW, reading the forums I find that is just the WRONG thing to do! How relieved am I !!! I have a question on cold smoking, what is the difference in the end result ? Is it better ? Smokier ? I have recipes which call for four (4!) weeks of smoking an uncured sausage, anyone heard of such a thing ? Glad to be in your forum, thanks for any help/suggestions. By the way I don't plan to smoke kangaroo !