So when I smoke cheese I know you have to wait a month before eating. But what about smoked almonds.. I did some last week and opened the package to taste. They were not great!!!
Correct, you want to introduce clean smoke to your product whether it is in your smoker, a cardboard box or something else. This can be accomplished as described in post #3, an external fire box and a long run to your product will dramatically change your results.Not enough distance between smoke source and food?
Your answer is a bit confusing to me. Please understand, I am simply trying to help you by providing information that was learned over decades of smoking. Glean from it what you like, makes no difference if you ignore it all or in part.So I have a ECB , I'm going to take out the door and put in 4 ft of aluminum pipe and a mile box for my amnts
That's an A-MAZE-N smoke tube in a side fire box.
That's cheese and nuts in the main chamber... Looks like a good cold smoke setup to me.