Having bought the BBQ smoker to smoke fish, can't help not to play with hot smoking meat, basically smoking at 100˚C for around 3 to 4 hours. Tried with pork shoulder and beef rib meat, cuts with more fat, season for at least 3 days before smoking.
The smoked meat came out firm but not hard, connective tissues softened, very mild smoke aroma, a good way to prepare meat and store to use as snack, aperitif and picnic ingredients.
hot smoke pork and beef 
hot smoked pork shoulder 
hot smoked beef rib meat
Pork shoulder marinade
1% its weight in salt
1% its weight in brown sugar
5 spices powder
chili flakes
rice wine
Beef rib meat marinade (similar to pastrami)
1% its weight in salt
lots of black pepper
fennel grain
rice wine
Turn over meat in the marinade everyday, smoked with beech wood.
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