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I've been egging for several years, and I'm finally working up the nerve to do cold smoking - first some cheese, then salmon and trout. I have a Medium and an XL, and plan to have the fire in the Medium, ducting the smoke to the XL, where the goodies will be. I've been all over the forum for some succinct instructions on brining, and hopefully cooking times. I know I want to keep the temperature below 100 degrees, and I'm hoping that will work with my arrangement on a cold day (40's in Northern Virginia). I am aware that opinions vary as to hot smoking vs. cold smoking, but I'm determined to try this.
Any help, comments, etc., will be very much appreciated.