Doing my first cold smoke, a pastrami. One of you smoking gurus please talk to me.
I am using the A-Maze-N-Smoker, and it is working as advertised. A thin blue smoke. I put the smoke tray on some bricks on top of the residue lump just in case it generated enough heat to light off if in direct contact. I also tented the tray so nothing can drip on it.
I have (mostly) resisted a little peek by cracking the lid and peering inside. Guys, how dose this thin haze of smoke do anything?
My plan was cold smoke for 5 hours then hot smoke for 5.
Buon appetito to all the BGE family
XLBGE, LBGE, MBGE and lots of toys