Just been on a weekend course run by Smoky Jo and her colleague Georgie in Shap, Cumbria. It was superbly presented, well paced and with those all important practical elements to reinforce the theory.
We took a Roe haunch from our freezer to add to the other foods supplied. It was cold smoked for about 5 hours and slow roasted in an Aga - absolutely delicious!
Finally, a tip. Go on the 2 day course as you'll learn more than twice as much as on a singly day course.