I have looked in quite a few places but still have not gotten an answer to building the whiskey/wine barrel cold smoker. Was going to use a smoke daddy but read a few idea on different places and I'm thinking the amnps is a better way to go.
Regardless, how is a smoker of this design laid out? The lid is pictured all over but the insides ....hmmm
Do I rest the amnps on a few bricks inside and then stack a few shelves? Or use the smoke daddy piped in?
This will be used for mostly hard cheeses and IN THE FALL / WINTER temps are the biggest reason