If you like smoked salmon or sturgeon give this technique for cold smoking fish a try. Use your smoker to burn wood chips. Buy two styrofoam ice chests. Buy 6feet of 5 inch diameter heater duct. Cut a round hole 4/1/2 inches in diameter in 1 side of each of styrofoam chests connect holes with 3 ft of the duck and seal. In one of the styrofoam chests cut anoter whole with same diameter and connect remaining piece of 3ft duct to it and the other end to smoker.
Now that it's assembled you should have two chests and smoker all connected with the ducting. Fill smoker with chips. Add ice packs or a couple bags of ice to first chest, seal top with duct tape. Place fish on racks in third chest and seal. So you have hot smoke, to cold ice chest, to meat in the third. Smoke a third longer than you normally would. Of course a overnight brine of lemon garlic salt water bay leaf never hurt anyone
How to cold smoke salmon
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