I am new to this forum as a member but have checked it often for advice. I am in Dallas,Texas USA and use a Char-Griller Akorn cooker for hot smoking and a home built cold smoker made out of a surplus paint cabinet and a smoke generator made out of a cocktail shaker ( found on the interweb that works great and for just a few bucks). I have hot smoked almost everything with great success and am fairly new to cold smoking. I have cold smoked cheese, salt and bacon. The cheese was outstanding with apple wood and the salt was also very good with cherry wood and mesquite. I am still working on the bacon recipe, the first batch was too sweet and the last batch was too salty. The next batch should be perfect. I use Pecan, Mesquite, Hickory, Apple, Cherry and Peach wood to smoke with depending on my mood and food I have in the smoker.My cold smoker has double walls with a fan and heating element for using as a dehydrator for making jerky.
Qview of the cold smoker.
I look forward to many post and hopefully lots more smokey goodness