cold smoking is for cheese, jerky, sausage, bacon, etc. Basically smoke with little or no additional heat. Damn, fish, you're addicted already and you haven't even gotten the smoker yet! Lots of good folks and info here. Just ask and you'll get all the answers you can handle.I see all these gadgets for cold smoking. What exactly is cold smoking? I apologize for asking a million questions, but I really want to start to go full bore on this smokin' thang and I am getting anxious to get started. My backyard is pretty much it for gatherings year round. I wow them with my cooking and BBQ'ing and I want to master the smoke like youz guyz. Thanks!
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