I started my first cold smoke yesterday.some went better then I though it would and others not too good . the good was the temp held real steady even when I ad more wood . I smoked the 2 pcs of pork loin and the belly for 10 hours and the fresh ham for 24 hrs
the loins were cold and damp . the belly looked all right but was not stiff and the piece I cut off to try after frying tasted mostly smoke.