Hi guys, looking for some advice here as I am about to build my first cold smoker and wanted the thoughts of those who may have tried what I am planning!
I have a fully working fridge that would be ideal to use as a smoker cabinet and I have bought an amns dust maze on Amazon which should be with me next week to make the smoke for me.
I was thinking about adding an adjustable exhaust vent to the top of the fridge to allow a little breathing but I was wondering about running the smoker with the fridge running.
My train of thought here is that if I can keep the ambient temp in my smoker to 4 Celsius or thereabouts I can do year round cold smoking but more importantly, I could do whole brisket, chickens, fish or cheeses over longer periods without the worry of the food spoiling but I wondered if the colder temperature or the air circulation from the fan & motor would affect the performance.
Over to you guys!
Thanks
I have a fully working fridge that would be ideal to use as a smoker cabinet and I have bought an amns dust maze on Amazon which should be with me next week to make the smoke for me.
I was thinking about adding an adjustable exhaust vent to the top of the fridge to allow a little breathing but I was wondering about running the smoker with the fridge running.
My train of thought here is that if I can keep the ambient temp in my smoker to 4 Celsius or thereabouts I can do year round cold smoking but more importantly, I could do whole brisket, chickens, fish or cheeses over longer periods without the worry of the food spoiling but I wondered if the colder temperature or the air circulation from the fan & motor would affect the performance.
Over to you guys!
Thanks