Hi, folks ... I discovered food smoking earlier this year, and I've been having fun with a charcoal BBQ grill using lumpwood for both hot and cold smoking. But obviously it occurs to me that charcoal (with its heat) is not too smart for cold smoking at low temperatures so I bought an A-Maze-N smoke generator but found it wasn't burning as well as I expected so I've put it aside for the time being. I shall probably get back to it.
Then I came across the soldering-iron technique. But it, too, has given me problems - it blows the fuses (or rather trips the circuit breaker) in my house. I've described my problem under "Cold Smoking" > "Info and Practices", and I'm hoping somebody maybe has advice or a suggestion.
In the hot-smoking department I've done spare ribs, Cumberland sausage, chicken fillets, Danish smoked herring ("røget sild"), and I have pork loin curing in the fridge, getting ready to smoke my first piece of bacon next week.
In the cold-smoking category I've done haddock and cod (but there was too much heat in the grill so that wasn't satisfactory) and cheese.
I'm really enjoying this hot/cold smoking hobby