I tried the cold smoking kit again this weekend, and it worked fine. I'm still trying to figure out the exact configuration I need. I was smoking chicken, so the MES was on.
I followed tips from another guy who said to start the CSK with the cover off to let that initial thick smoke dissipate and then cover it.
I forgot your comment about the vent, so my whole smoke was with the vent wide open, and a lot of smoke flowed. When I turned the CSK off to see how long it would continue, I'd say it continued another 20 minutes. All in all, I filled it almost half full, and I'd say it burned an hour and a half.
Oh, and I pulled the ash tray out about 1/4"
So, what I need to resolve:
1) do I need to take that first step of having the CSK uncovered to burn off the "bad smoke" and creosote?
I never heard of this, remember Creosote comes from incomplete burning, not from "Stale" smoke. I see note two
2) would I get more smoke flavor (good flavor) and longer smoke from the wood if I close the vent at least half-way?
First you have the vent fully open to draw a draft, you can leave the tray cracked on the cold smoker. In probably a dozen smokes with the cold smoker, I have Never once dumped the ash-tray, nor has it been needed yet. I get a 100% white powder residue, that is as clean a smoke as possible. If you are not getting a good enough draft for you, try the two foot PVC stack. BTW If you open the cold smoker lid, you are allowing the heat & Smoke which you need to draw a draft to escape the smoker. Or thats how I would think anyway.
3) is it necessary to have the MES on, to get the smoke to flow? If so, I guess I'll never smoke cheese, but then I don't really care about that (at least not yet, but I'm still new)?
I have not yet done a complete cold smoke, Today is the day before Mardi Gras and I have on shorts and a t shirt. Although, I believe I have seen Dave say a cold smoke is anything under 90 degrees and I am pretty sure I can do that. I have blocks of cheese in the beer reefer awaiting a cool enough day. Don't want to chance all that good cheese,
I ask number 3 because the first time I tried smoking, the smoke just sat in the bottom of the MES for a long time, and the unit was off.
Thanks!