Have an MES 30 on order AMAZNPS on the way and alder pellets and sawdust on the way (and some apple wood too.)
I'm going to be doing mostly salmon, hot and cold smoked. I've got experience hot smoking but not cold smoking. The rule of thumb for salmon seems to be 80 degrees or below, some sites say 70. So obviously you can't cold smoke the fish on a hot summer day. But want about a cold winter day, like 40 degrees. Is there any difference in the process or resulting product if you cold smoke at 50 versus 70 or will the burning dust keep it up closer to 70 even on a cold day?
If anyone has done lots of experimenting with different processes and recipes for hot and cold smoked salmon on an MES with the AMAZNPS, I'd appreciate any tips/recipes you can provide. I'm going to give this method a try: