Cold smoking vs hot?

[rooster85]

Hey guys and gals, ive got some wild pork chops and a 5lb roast in a bradley mable brine. My question is which will be better: Hot smoking vs cold? Im knid of leaning towards using pecan smoke or maple but since im still real new to smoking im also not sure if i should smoke the entire time or only for part of the time? Sorry for all the questions but id like to make this meat taste like a pro did it! Ive smoked a few birds and ive done ribs but i havent done chops or a roast yet. Any tips would be GREATLY appreciated. Thank you,  Mark

[beefmann]

if it is all going to be  done in the  bradley,, hot  smoking   will save you  some time on meats,,, cheese on the other hand ,, needs to be  cold smoked or it  will  melt

[rooster85]

Yes it'll all be done in the bradley. Im thinking that the roast will go on the bottom and the chops will be up higher?