Cold smokers are used to cook all sorts of meats and cheeses. The first thing you will need to do is gather the right supplies. Making one can be very simple.
A grinder, and a drill with drill bit (size bit is mentioned in directions)
one number 10 can (it is basically a giant bean can)
electric charcoal starter (some use a soldering iron but they don't work as good)
1. First open the number 10 can with a can opener and remove what ever is inside (beans or whatever) and wash it out.
4. With the correct size drill bit, drill a hole in the can towards the very bottom. then drill another hole at the same width of the charcoal starter away from the first hole.
To test the smoker, place the charcoal starter in the can through the cut slot.
Next plug in the charcoal starter and cover the top of the can with aluminum foil but make sure to leave a little opening for the smoke to travel out from.(i didn't put on foil for the picture, but it really does help when you want to control the smoke)
Close your barbecue and you will be good to start smoking.
Place your newly made cold smoking can at the bottom of your barbecue on the opposite side of where your food will cook. make sure all of the vents on your barbecue are closed except the one closest to your food.
here are two links that describe the different types of wood you can use with different types of food.
Build this at your own risk, the use of sharp tools are required.