18.5" As A Cold Smoker


 
L

Larry Corall

TVWBB Super Fan
Finding that I like to use my 18 1/2"r as a cold smoker. Did bacon a couple times earlier in the Spring using tips I found here
Did a couple lbs. of salmon fillets @ 165 degrees on Saturday. Took about 4 1/2 hours to get them finished. Had to add 3 small chunks of lump and a chunk of white oak @ 3 hours but lump and oak not completely burned when I was done.
Going to have to try to make jerky on it. If I can make the jerky, I'm going to dump my Masterbuilt.
 
No pics? As has been said, IT DIDN'T HAPPEN!

Seriously, post some pics of your setup (and results).
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Larry Corall:
Yeah, I know about pics. Gotta learn how to do that one of these days. </div></BLOCKQUOTE>

If you like, let me know and I'll call you and advise how to do it.
 
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