"Bob" > wrote in message
...
> Have never tried any cold smoking, but have read that the temp should be
> about 100 degrees.
>
> I use a smoker with an offset firebox and have good luck with cooking,
> ribs, roasts, etc at about 250 degrees.
>
> Questions:
> Is this smoker usable for cold smoking?
>
> How does one keep the temp down to about 100?
>
> During Texas summers, often the temp exceeds 100 with no fire.
> So, can cold smoking be done only in the winter or cooler months?
>
> I'd like to try fish and jerky. I recently got a couple jerky recipes
> from some good folks here that I want to try.
>
> Guess I need to go to the library to see if I can find a book on cold
> smoking, but anyone have suggestions? Thanks!
>
> Bob-tx
>
I have failed several times trying to cold smoke salmon. I think to get any
commercial
consumer type smoker down to a low enough temp. is almost impossible, I own
and have tried to do this with the Luhr Jensen Little Chief electric
smoker. Preceeding that I made gravlax, a favorite raw salmon dish that we
frequently have with wild salmon. I put that into the smoker and I ended up
with firm textured fish, but with a nice smokey taste. That's not, however,
what I think you're trying to accomplish. I was in a high brow deli in the
S.F. Bay Area recently, and someone said she makes cold smoked salmon by
making gravlax, as above, and rubbing liquid smoke on it. I'm going to try
it. I can just see the purists throwing up.
Good Luck,

Kent