Most of us have some kind of hot smoker that we use to do the ‘low and slow’ BBQ masters method to maintain 200-250 F heat source. I’m looking to move into the preservation arena (peppers, meats, veggies, cheese, etc) that requires ‘cold smoking’ in the under 120 F range.
I’m a DIY guy so I went looking for a way to build this setup and found some excellent resources. I love sausage, ham and large cuts of meat so I wanted a setup big enough to hang large cuts of meat in as well as smaller items.
This is the absolute killer setup for anyone who is serious about their smoking…
See the full article and construction design at Cowgirls Country Life Blog