santeler, evening.... From what I have seen, in pics and in person, cold smoking requires more cool air movement than smoke... air to dry, dehydrate the meat and smoke for a curing agent... an open faced firebox that let heat and smoke escape out the front while allowing smoke to slowly travel to the smoke house, cooling as it went.... The smokehouse was always well ventilated also...
There is a new device Todd Johnson designed, built and sells specifically for cold smoking foods..... below is a link to it.... Todd is a cool guy... Member here... and as honest as the day is long... (that is a good thing).. Read about it.... give him a call if you want to talk to a real live person... You will not be sorry..... Dave
The
A-MAZE-N-SMOKER was created out of my need to "Cold Smoke" meat, fish and cheese. After months of testing, we found the perfect combination of design, materials and sawdust that gives consistent results every time. The 6"x6" smoker will smoke for 6-8 hours on 4 oz. of
A-MAZE-N-DUST and the 6"x8" smoker will burn for 8-10 hours on 6 oz. of
A-MAZE-N-DUST.
A-MAZE-N-DUST is a special blend of sawdust that gives the A-MAZE-N-SMOKER it's long and consistent smoke times. Each A-MAZE-N-DUST smoke flavor is a 100% natural product, with no additives, fillers, scents or oils added.
FEATURES & BENEFITS:
* Cold Smoke Meat, Fish, Cheese, Nuts and more!
* Hot Smoke your favorite foods - See FAQ's for additional
information
* Constructed of U.S. Stainless Steel - Durable and will not rust
* Small, light and portable
* Can be used in a smoker or grill
* No holes to drill
* No cords to plug in
* 6 x 6 will smoke up to 8 hours on 4 oz. of A-MAZE-N-DUST
* 6 x 8 will smoke up to 10 hours on 6 oz of A-MAZE-N-DUST
* Produces very little heat
* Easy to use
* Easy to clean - NO "GOOEY MESS"!
* Made in the U.S.A.
http://www.amazenproducts.com/SearchResults.asp?Cat=21
