• Little ProQ labrynth and a cardboard box. Recycle cardboard box after doing your smoking and hang the cold smoker on the wall out of the way.

    I do sometimes smoke things in the kamado but you are limited for volume (salmon needs a lot of vertical) and a used cardboard box can be as big as you like. The little cold smokers run for up to eight hours once you load them with dust.

  • I've been given a cold smoker and itching to try, but I've been waiting until it's a bit colder outside. What's a good, fairly safe, meaty option or am I best to start with cheese/veg?

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