Dried overnight and under the fan for 4 h.
Cold smoked about 20h with beech first, then hickory+cherry+oak.
Going for a rest, will be back in the smoker.
Atomicsmoke, those look great. Do you happen to have any pictures of your cold smoker set up? Can you post a link to a thread perhaps where you've posted them? I'd really like to see your set up.
Thanks for the link! From what I'm reading it looks like the Amazen products are the way to go in order to get solid cold smoking results. I don't have a problem keeping my temps down low, just not sure about the quality of smoke. I have a small metal coffee can that I drilled some holes in, I get two or three charcoal briquettes lit, then put smoking chips on top of that. I have only ever done cold smoked cheese and it turned out great. I'm researching and very interested in learning to cure and cold smoke meats. thanks guys!
For my cold smoked salmon over the weekend, it went ~22 hours and I only used one tray of pellets and one 18" tube of pellets. When the tube quit, I loaded the tray and went to bed. Still smoking when I got up the next morning.