Ladies and Gents,
I am a newcomer to the SMC, came across it looking for answers on cold smoking in Sydney, where it never gets cold like US and CAN, but that means outside temp is always going to affect the smoke. Are there ideas for delivering cooled smoke to a satellite smoke house please ?
I hope to be a contributor to the forums, not just a seeker. And, looking forward to meeting interesting like minded people !
I have a Cookshack Smokette, a plywood satellite smokehouse (the subject of this enquiry), commercial slicer, 7L sausage stuffer, Kitchen Aid grinder. 'an a missus.......
I am a newcomer to the SMC, came across it looking for answers on cold smoking in Sydney, where it never gets cold like US and CAN, but that means outside temp is always going to affect the smoke. Are there ideas for delivering cooled smoke to a satellite smoke house please ?
I hope to be a contributor to the forums, not just a seeker. And, looking forward to meeting interesting like minded people !
I have a Cookshack Smokette, a plywood satellite smokehouse (the subject of this enquiry), commercial slicer, 7L sausage stuffer, Kitchen Aid grinder. 'an a missus.......