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looks more like a trombone from this angle ... ;)

You're onto it ... Like most things in the kitchen, the key is find a "starting load" that you like and develop it from there :thumbsup:



Tim

Last time I cold smoked some salmon I just left it salted and brown sugared in an airtight in the fridge until the flesh was firm and translucent.

How long to smoke is like how longs a bit of...

What size chips, bill ??

I've go a Smokai as well, but yep, the small chips don't stay alight.

Wine barrel.. Like it ... I built a cabinet .. Fun project but way too much work for something...