"Steve Calvin" wrote in message
...
Joseph wrote:

I have never cold smoked anything. 90*F? Heavy on the smoke? On
the old smoker if I leave the pan out it is a good smoke with radiant
heat searing the steaks. It comes out with a nice smoke flavor and a
nice pink center but it is a little more done than I would normally get
on the grill. I like a rare steak myself but variety is the spice as
they say.

Joseph

I have a Little Chief smoker - http://tinyurl.com/5gvvgt
It's an electric and very low temp.

No, not a heavy smoke at all. You really don't want that as you'll
probably get a coating that is mainly creosote.

A light "wispy" smoke, if any is what you're after. Wood of course is your
choice.

--
Steve


That sounds good. I've cold smoked brined fowl, mainly turkey, on the Little
Chief. I haven't tried steak, or any red meat. How do you season it before
it goes in? I've smoked salmon the same way, trying to duplicate "cold
smoked salmon" unsuccessfully. It basically ended up being cooked, although
it's pretty good. You know, you can still get parts for the Little Chief.

Kent