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I have a smoker (as in producing smoke to cure food) in my garden. It consists of a grill area, a chimney, and a smoking area, about one cubic metre, in which I can cure things. Any suggestions as to what I can smoke in it?

The short answer is - just about anything. Fish, meat,cheese, peppers spring quickly to mind. The world is your oyster - and you can smoke those too

If you can tell us the temperature of the smoking area, we can probably answer your question a little more accurately. Some foods are best hot smoked (think chicken, fish, etc..), others are better cold smoked (like cheese, bacon, salmon, etc..) Pop a thermometer in there when it's been running a few mins and give us a rough idea.

Pork belly, Salmon Cutlets, Trout Fillets, Mackerel, Sausages, Chicken, Beef (Jerky) plus a few others that I have to try.