In order to improve the range of our home-dining experiences I'm about to play with cold smoking.

I've found a brick cavity underneath my beehive oven and I've bought a ProQ smoke generator, a supply of dust, a
Tesco shoe rack (I'm really pleased with the inventivenss of this!), an overdoor hanger for mackerel, and I've ordered some frozen salmon and mackerel and I'm ready to go ......... I'm planning to brine in rock salt and molasses sugar and then I'm a smoking .......

Anyone else any experience or comments specifically about COLD smoking for a smoking newby?

Thanks in advance.