I have seen manay posts talking about the A-Maze-N Smoker. Is this just used for cold smoking? Am I correct in understanding that the the heat from the burning pellets and smoke generated is enough to allow a cold smoke of cheese or bacon in the BGE? I have read when doing bacon that it has to have been cured with nitrite first to allow it to cold smoke for such a long time. Could you also use this for smoking fish as well?
Palm City, FL