- Joined Feb 24, 2007
I've tried 3 times to do sausage and cheese, and can't keep my Brinkmann all-in-one cool enough. I've kept the lid an inch above the rack, on metal spacers, etc but it still goes to 250-300. Can you all post pics on this thread of your cold smoke ideas? Or links to store bought kits? I saw the one on ebay and it looks a bit bizarre to me. Thanks for help!