When smoked with heat it really works great. But I tried cold smoking and seems like is problem.
The temperature was about 60 degree when I tried to smoke cheese.
The problem is that smoke does not come to the top dumper even when full open 4" dia.. The smoke seats inside, very heavy smoke. Some smoke coming from side of the draft holes. The smoke is very heavy in the smoker. The cheese did not taste good it was sour, oversmoke kind of.
I have two draft holes one one each side 1 1/4" each.
Does anybody know how this cold smoke shuld work, and why it work like that, is too much smoke not good?,
bad air cyrculation?
I need to do cold smoke samon in couple days and do not want to ruin it .
I was using smoke generator as it show on the picture with apple wood.
Thank you for any advice.