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Guest
Guest
I'm toying with the idea of cold smoking for home-made bacon and cheeses and such.....OK....Alton Brown gave me the idea a few minutes ago . Since I have a vertical smoker with inlets on the side, I'm thinking it would be as simple as creating a separate smoke box and joining them with some duct and a small fan. I could use wood chips in a pan over an electric heat element for smoke, then use a small fan to pull the smoke thru several feet of dryer duct to cool it, then into the bottom of my smoker. Has anyone tried anything like this here? What would be the best woods for bacon, fish or cheese?