Originally Posted by bigabyte
For cold smoking, the idea is to either have a very small hot clean burning fire that does not heat up your smoker, or to have a hot clean burning fire somewhere else and have the smoke piped in which cools down in transit.
You may be right but mostly what we see are smokers that use sawdust or chips that produce white smoke and they are usually inside the smoker. some are not,. Should I assume these methods are wrong?
The flower pot and wood burner with chips puts out a good amount of smoke and I just this morning smoked a bunch of chocolate which so fare has turned out good, last week I smoked a ground pork roll cured with buckboard bacon, almonds and a bunch of cheese, all turned out very good. So I just don't know what is right.