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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...

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...