cold smoking question
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.
Is this smoker usable for cold smoking?
How does one keep the temp down to about 100?
I picked up one of those electric hot plates at a thrift store. Put it in
the firebox with some hardwood chunks in a pie plate. Adjust heat to where
the chips just smoke. Put what's to be cold smoked in the smoke chamber.
Shut the lids. Shut the firebox damper to 10% open or so. Leave the flu
between 50% and full open. Works for cheeses and sausages, too. YMMV
Nick. Support severely wounded and disabled Veterans and their families!
Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !