- Joined Apr 10, 2015
You might want to try sucking the smoke through rather than blowing it through. If you try to blow it you might find that it stokes your fire and you end up with more smoke and heat. Using a small fan ( like a computer fan ) on the chimney to gently pull the smoke, more like a natural draft if you had some heat going.
I sit here in Portugal with my very first ever home-made Cold Smoker ( a kettle BBQ attached to an airtight 55 gal drum (clean) by 2-meters aluminum flexi hose, I'm wondering if I need a fan to push the smoke from kettle fire to smoking drum? I do have it located a couple of feet below the drum.)
I plan to smoke the following products at first: garlic, local salt and chilis....later some sardines and mackerel . I guess when I start with fish or meat I'll have adjust my smoking a bit, yes?
Thank you again for your sagacious wisdom.