Recipes for smoking meats

[Maxhead]

Is it a cold smoker or hot or both??

Here's a good site I came across when looking for recipes and stuff.....http://www.meatsandsausages.com/

Here's a chicken brine for smoking...You don't have to use cure but when you do it will still look pink inside and have a ham like texture
CHICKEN BRINE
for 8 small breasts
water 500ml
salt - heaped tablespoon
cure#1 - 1/2 tablespoon
sugar - molasis 1 tablespoon or brown sugar
pinch of - hungarian paprika, coriender powder and oregano
2-2.5 light smoke on 70degC

I used hickory but any fruit tree will do the trick. You can also soak the chips in rum then dry