Has anyone here attempted cold smoking? I’d like to cold smoke some cheese and later this summer some salmon.
I have a Great Outdoors Smoky Mountain propane-fired smoker that I use for most of my meat smoking. I can keep the temp low, but probably not low enough to ‘cold smoke’ inside the smoker.
The method I’m considering involves using a 20’ long dryer exhaust hose (hooked to the output vent at the top of my smoker) and running the other end to a cardboard box containing the cheese or salmon to be smoked (thereby allowing the smoke time to cool as it moves from the smoker - though the hose - to the cardboard box).
Has anyone tried this - or have other/better ideas for me? Thanks!
I like the Pro-Q that I bought. Very simple design (those who are crafty could probably build one) but absolutely zero heat with a steady trickle of smoke from a small amount of sawdust. With summer on the way I won’t be doing fish probably (with fish I personally prefer either HOT smoking or COLD smoking…room temperature smoking on the other hand would be out of my comfort zone for fish) but I should be able to keep some cheese smoked for a while yet.
