Up until now, my 'smoking meat' was limited to a foil bag of woodchips, thrown into my gas Bar b Que.
My first smoke with my new Grill, was cold smoking cheese. Something I have wanted to try for quite some time. I did the smoke a couple of weeks ago in -25c weather (about 5 below F). So keeping the temp down was not an issue.
Vacuum packed and waiting another week to age.
I love fishing, so looking forward to smoking some fresh trout this spring.
Looking forward to all the knowledge on this forum.