modom (palindrome guy) wrote:

> Thanks again, Dave.
>
> I just dropped by the Wal-Mart in the county seat after dinner to look
> at the Great Outdoors smoker Ed linked to. The steel is a little
> lighter guage than in my old rusty New Braunfels pit, but I think on
> the whole it looks like a good design and durable enough. Especially
> for the price. I'm wondering if I could get the smoke going with the
> door open, drop the flame to almost nothing and stash a bigass pan of
> ice in the Great Outdoors unit to keep the temp below 90F to smoke
> some (salt cured) salmon?
>
> Those Cookshack smokers are too pricy for a hobbyist meat smoker on my
> income. They look like fantastic cookers, but *ouch* -- the cash.

I never used the GOS to try cold smoking, so I don't know if the flame can
be dropped that low and still remain lit. BUT, if it didn't work, you could
always buy a cheap electric burner, a cast iron pan, and generate the smoke
that way.
--
Dave
www.davebbq.com