On Sun, 20 Sep 2009 08:56:44 -0700, Wallace wrote:

>>> Kent
>> Will the Bradley smoke at as low a temp. that you need for "cold smoked
>> salmon"? I think you basically need room temperature smoke, to avoid
>> cooking the salmon. I've kind of given up on that. The next time I get
>> some good fresh wild salmon I'm going to make gravlax and cover the
>> surface with a bit of diluted "liquid smoke".
>
> put a tray of ice in the smoker to help keep the temp down for cold smoking.

Can you use dry ice?

No drip. Less filling.

-sw