It has been a while since I last posted, but I recently bougth a CSG from ProQ.
My first "cook" with it was Cold Smoked Salmon according to this article:
I started with a nice Wild Caught Sockeye filet
After brining it I dried it in the fridge.
Got the CSG in position
and the Salmon (with ice which I don't think was needed that day here in Idaho)
the CSG after about 3 hrs
and after 11.5 hrs
The salmon was amazing