GeoRon, we use to use that same process, with the brown sugar and salt on Kokanee Samon, we snagged here in Colorado, only we would add ground black pepper. My friend had a big coal cart that we used as a smoker or a whole hog roaster. Never smoked meat though, it does sound like a unique and tasty way of preparing meat for jerky. The whole roasted hog's did turn out great in that coal cart too. I have look at the smaller smokers at the sporting goods store's or I could just pull the plug on my refrigerator and do the smoker conversion you explained, I think that's great, I have not hear of that before.