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Is it possible for a beginner Egger to cold smoke in the BGE without external smoke feeds?
I have a friend who has a Bradley, and while it's not much chop for pork etc etc it does a wonderful job of smoking cheeses and fish (albeit expensive - the Bradley briquettes cost about 80c US here EACH)
If so, how do you get that 30C chamber temp and hold it there without the charcoal going out?