Originally Posted by jacksedona
thank you for your posting,this is exactly what i was looking to do-will it work with the 18 weber smoker? where do you get the amazin cold smoker tray and sawdust? also where do you get the cherry wood,i heard alder is good also/ i love lox cream cheese and sesame bagels toasted-do you prefer wild salmon vs farm raised?
I don't see why not, all you need is draft to to keep the cold smoker burning. You will need to clean all the ash and charcoal out first.
When I got my tray it came with one bag of dust (hickory) and I also got alder, cherry, and peach. Maybe it's the delicate delivery of the smoke but i have found I'm using and liking hickory or a mix of hickory and cherry more than the alder and peach. In fact I'm now smoking my extra sharp cheddar with hickory.
I prefer farm raised steelhead and salmon due to it's higher oil content.
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