Found this doing a search, hope this helps ----------------------------- Brine for Smoked Turkey Legs 1 gallon water 1 cup kosher or unionized salt 1/2 cup sugar 6 fresh tarragon leaves or 1/4 cup dried tarragon 1 teaspoon black pepper The water you use should be unclorinated. If you don't have easy access to good spring water. Boil it first, let it cool and then add all other ingredients. Mix thoroughly. Place turkey legs in large non - metallic dish and cover completely with brine. Let sit in refrigerator for 24 hours or overnight. Remove turkey legs from brine and dry. Coat with olive oil. Place in Smoker -------------------------- SMOKED TURKEY LEGS BRINE 1. In a saucepot, mix together the sugars, salt, water, spices and herbs. Bring to a simmer, stirring until the sugars and salt are dissolved. Remove from the heat and allow to cool. 2. Pour the cooled brine over the turkey legs, completely covering the turkey. 3. Place in the refrigerator and allow to marinate for at least 12 hours but no more than 14 hours. 4. Remove turkey legs from the brine and quickly rinse off the herbs and spices under cold water. 5. Smoke the turkey legs at 300 degrees F for 1.5 hours with light applewood smoke (or according to the manufacturer's directions), or until the turkey legs are cooked through to an internal temperature of 180 degrees F. If a smoker is not available, use pecan or mesquite wood with a wood burning grill and replenish the wood as needed to maintain a 300 degree F heat. ----------------------- Grilled Turkey Legs Makes 6 servings " These spicy turkey legs are sweet and hot - just like the smoked turkey legs you get at the fair or theme park! " Ingredients 1 (2 liter) bottle lemon-lime flavored carbonated beverage 2 tablespoons sugar 2 tablespoons hot sauce 1 tablespoon crushed red pepper flakes 1 tablespoon black pepper 1 large sweet onion, sliced 4 turkey legs 2 tablespoons honey 1 tablespoon steak seasoning Directions 1 Preheat an outdoor grill for high heat, and lightly oil grate. 2 In a large pot, mix the lemon-lime flavored carbonated beverage, sugar, hot sauce, red pepper, pepper, and onion. Place the turkey legs in the mixture, and bring to a boil. Cook 30 to 45 minutes, until the turkey has reached an internal temperature of 180 degrees F (80 degrees C). 3 Remove onion slices from the mixture, and arrange on the prepared grill. Place turkey legs over the onions. Drizzle with honey, and season with steak seasoning. Cook, tuning once, 20 minutes, or until a crisp browned crust has formed on the turkey legs.

To my knowlege there are no comercial "home" smokers that can do cold smoking reliably. I also beleive that it would require alot of effort and ingenuity to create your own system at home that would be capable of cold smoking in a reliable fashion. Cold smoking also reuires more care so that you don't grow alot of evil bacteria on your food as your smoking it. Methods I've seen for home made cold smoking involve building a fire in a pit bellow ground, and running the smoke thrugh ductwork that is also bellow ground... eventualy the smoke cools down, and then can be piped into a container where the food to be smoked is at. In the end your probably better off buying smoked food that is comercialy cold smoked...

I haven't seen a 2 wall tub available for a reasonable price. Plus, you will still need that awkward two sided shower rod and 2 curtains. If you build the 3rd wall, you can use a standard alcove tub for a tub/shower installation. Those are fairly cheap, even for good quality. You can also just use a standard shower rod and curtain then. Any time you are able to use "standard" off the shelf products, you can save tons of money over custom or specialty products.

I bought a Weber smokey mountain smoker, although the weather hasn't cooperated for me to try it. I had another smoker, electric about 15 years ago that we loved. I will tell you that a brisket takes a very , very long time to smoke. This web site is full of alot of recipes & information http://www.virtualweberbullet.com/