[CH] Smoking chiles and dead animals

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Hi,

If anyone has any advice on smokers, I would like some input.  I will use it
for smoking some chiles (seasonally), smoke cooking of various veggies and
for animal carcasses.

I am looking at getting a two chamber smoker to be able to slow smoke at low
temperature.

There are two basic designs available, one with a small and large chamber
joined horizontally and another with a small fire chamber set horizontally
joined to a square vertical cabinet.

If the fact that I will only sometimes use it for chiles is too far OT,
please e-mail me offline.

Also a few good links to BBQ sites/e-mail lists where I might learn more
would be appreciated.

Thanks,
Frank

PETA is People Eating Tasty Animals

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