Just got mine in the mail today. I'm impressed with the quality. Looks like it is well made.
I wanted to start off with some cheeses. From what I read, looks like 2 hours is about right. So my question is - how do I control the smoke time? It looks like filling it full would provide the best burn conditions, but know it runs much longer than 2 hours.
So - fill it full and somehow "stop it" to interrupt the burn in the channel?
Or - fill the tray 1/4 - 1/3 full and let it run its course?
If some of you that have used it for a while could provide some guidance - much appreciated.
P.S. Point me toward some cold smoke recipes?
I wanted to start off with some cheeses. From what I read, looks like 2 hours is about right. So my question is - how do I control the smoke time? It looks like filling it full would provide the best burn conditions, but know it runs much longer than 2 hours.
So - fill it full and somehow "stop it" to interrupt the burn in the channel?
Or - fill the tray 1/4 - 1/3 full and let it run its course?
If some of you that have used it for a while could provide some guidance - much appreciated.
P.S. Point me toward some cold smoke recipes?
