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I was interested in trying out some cured sausage recipes that called for cold smoking. I have a Kenmore propane-fired hot smoker but even at its lowest setting, it still generated temps that would cook rather than just smoke. I'd considered pop-riveting a mailbox to the side of the hot smoker...
Thanks for the info on doing almonds. My dad likes them and I incinerated two pounds of raw almonds trying to smoke them. I'll try your method. Very nice photos!