Smoke?

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Complete newbie question,
I've read on various recipes the terms, Thick smoke and thin smoke, is this as obvious as it sounds, i.e. the density/amount of smoke produced/required?

Looking to do some sausage/fish smoking etc and would like to sound like I've got half a clue even if I haven't!.....Yet.

[jpj]

it is as obvious as it sounds , longer and slower will give you visual as well as flavour depth as opposed to thick and fast which will give you the visual but not the full flavour penetration

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DOOOH!!!!
I had a sneaking suspicion thats what it meant. Thanks.

[jpj]

depending on your equipment and your control over the variables that affect the performance of equipment used, only time, experiments (and best of all - eating) will give you a personalised guide. note-taking, if you're trying-out various things, will help a great deal.
what sort of smoking are you looking to do, hot or cold or both?

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I would like to have a go at both types,
I haven't got a dedicated smoking device yet apart from a large oval shaped kettle type bbq which I think will be ok to start some basic smoking experiments.

I've had a look through the forum and other sites and dont know whether to go down the Bradley route or the Brinkman route, any advice?
My ultimate goal is to be smoking & curing Bacon, polish sausage and Salami etc.
I've purchased some Hygrometer/Thermometer devices and have them placed in various locations around the house trying to find ideal'ish cultivating,maturing conditions based on what I have read so far.
Thanks for the response.