Well, summer temperatures have arrived in Michigan. I am planning on doing some more cold smoke branding http://www.smokingmeatforums.com/t/140888/cold-smoke-branding.
For those of you who use frozen 2 liter bottles or ice, where do you usually place it in relation to the smoke generator? Keep in mind that I plan on placing the cheese directly above the smoke generator... I have yet to cold smoke in ambient temperatures this hot, so I am pretty sure that some sort of cooling is necessary.
I will be using AMPNS with a MES30 turned off.
For those of you who use frozen 2 liter bottles or ice, where do you usually place it in relation to the smoke generator? Keep in mind that I plan on placing the cheese directly above the smoke generator... I have yet to cold smoke in ambient temperatures this hot, so I am pretty sure that some sort of cooling is necessary.
I will be using AMPNS with a MES30 turned off.
