HogSmoker
New member
Never have cold smoked. Looking for tips the do's and don'ts in the process. I have read and watched lots of video on cold smoking. I understand the curing process just need advise from that point on. ( Salmon ) I read where the temp should be 80-100* and smoke 24-48 hours. Also read smoke 175-200* until meat reaches 145*INT.
It appears that both ways will result in two totally different results and taste. I could try both ways too see, but thought why not asked on here figured someone has the skinny on how and what works best.
I have the 1 star grill so obviously can't do the 80-110* on it. I would need to build or try smoking in another grill. If this is something the family really likes I will invest in a cold smoking unit of some kind.
So any info on this you could share would be appreciated very much.
Thanks H/S
It appears that both ways will result in two totally different results and taste. I could try both ways too see, but thought why not asked on here figured someone has the skinny on how and what works best.
I have the 1 star grill so obviously can't do the 80-110* on it. I would need to build or try smoking in another grill. If this is something the family really likes I will invest in a cold smoking unit of some kind.
So any info on this you could share would be appreciated very much.
Thanks H/S