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Hopefully that quick video comes through so you can see the smoke.

Is there a reason why my salt and spice blend comes out so mellow and sweet after 6 hours of Pecan smoke? This is part of my confusion.

I've recently built a 4x4x7 cold smoke shed (it's actually an outhouse but no commode) and attached a 3 L Magnum Smokai cold smoke generator. Previously I had been using a converted wine barrel laid on it's side on a wheelbarrow frame with a 1 L Smokai. I do a salt and spice blend in the...

Yep. All day today, Sunday, and Monday before it passes. Currently gusting to 38 knots on old Cape Cod. Not too bad, really. Glad I moved my little smoker under cover 'cause I've got some smoking to do!

You want me to test multiple batches of mulled red wine all weekend long! That sounds awful :) Especially with this Nor'easter happening.

I do 6 hours of Pecan smoke on my salt and spice blend and it comes out perfect, folks ask for it. Maybe the oils on the cinnamon and cloves just grab that smoke like crazy?

Thanks! The weird thing is that 6 hours of Pecan smoke on my salt and spice blend is literally perfect. Folks clamor for it. I'm figuring that the mulling spices, like cinnamon and clove, have way more surface oil and that really grabs the smoke. At any rate, it turns out that 5 hours is WAY...

I have cold smoked 5 pounds of mulling spices (cinnamon, clove, star anise, dried orange peel, whole peppercorns) using apple. Smoke was rolling for 5 hours and there is too much smoke on it. It smells fantastic but 1 ounce in a 750 ml of red wine was undrinkable. I am thinking about blending...