Until I am comfortable with the cold smoking process, this is my $20 cold smoke build. I started small, just like with my beer/wine hobby. I then, when had the process down, went bigger. Obviously the bin will have the meat/cheese on a rack above a bag of ice. I did a dry run, and the smoke huffed quite well from smoker to bin. Any tips would be appreciated.
I also hope to find a spare lid for smoker so I can use it instead of plywood.