Paul, Todd Bear, Arnie, Craig, Al,
Thanks Guys ! What a welcome !
The temperature here in summer can be 105 + and in winter, lowest may be 55 overnight. I am wanting to cold smoke sausage, pork belly, known here as Speck, hams, bacon after salting for up to six weeks, then smoking for up to four weeks at no more than 50. Higher temperature will melt the 30% fat in the goods. I thought AMAZEN would do it, but for this length of time is it viable I wonder. The attached photos show yesterday's trial of sausage and belly which resulted in fat running out of both, because the temperature was too high, it being 86 ambient. The really cold smoke will produce better flavour and much longer preserve. In short what I would like to do in a temperate climate is what the Europeans and you can do in your climates. I tried other methods, like external smoke source from a converted microwave with the hotplate and chips in a pot, connected by a rangehood tube three meters away. Condensation in the tube and the tainted smoke from the gaffer tape and the plastic elements of the rig put an end to that ! With input from your good selves and the forum's search feature I will get this right ! For the second smoke today of yesterday's effort I will do the frozen ice trick in the Smokette, and once again, thanks a lot guys ! Gus