Need Help - Looking for Smoker for Fish
My neighbor and buddy is a prominent seafood supplier here in Charleston and is looking to buy a smoker dedicated to smoking fish for customers. He wants the ability to hot smoke and cold smoke and needs a smoker large enough to put fairly big pans in. He's looked at a Viking commercial smoker here at a local restaurant (gravity-fed/stainless) and the guys running it swear it will cold-smoke out of the box. I don't believe it. Don't even think that's possible without some sort of tweaking. In my mind, an electric may be his best bet.
Thoughts? Anyone have experience here? When I say cold smoke above I'm talking about holding temps in the 100-120 range. Just don't think a vertical smoker fueled by charcoal and wood can do that without dry ice or something.
Kamado Joe Classic (Red), Pitmaker Safe on Cart (Brilliant Black Pearl)