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This article from Mother Earth News discusses the concept of cold smoking as a way to flavor food without having to time it perfectly. The author describes a cold smoker built into the hills of Appalachia, which uses a small firebox in the ground to pour smoke into a horizontal chimney and then into a small shack. The article provides construction tips for building a cold smoker, including recommendations for the firepit, door, space and sizing, lumber, smoke tube, pest prevention, and keeping the smoke moving. The author also offers words of caution about not over-smoking food and shares a personal anecdote about a barbecue mishap. The article concludes with further reading recommendations and a promotion for a Mother Earth News e-handbook on building a homemade smoker. [Extracted from the article]