Read a title about cold smoking with maple and lighter woods

[archeryrob]

So I am interested in curing and hanging some deer roasts in my smokehouse and opening the by pass some to let most of the heat out. Keep fire smoldering for days to a week and then hang them in a basement laundry room.

Worse case its dog and chicken food. Thoughts?

This is what I am working with. By pass has a tight fitted damper. I may do a test burn and see if I can fill it with smoke and keep at 90 or below. Once hot in the fire box it pushed heat more.

 

[ifitsdeadsmokeit]

Are you curing the roasts first?

 

[Up_In_Smoke]

If the meat isn't cured, food safety dictates you stay below 40 Deg or above 140 Deg F.