Is there a temperature threshold (high or low) for "cold" smoking?
How do you monitor a 5 day smoke?
Does the "fire" go out daily and you just keep making new ones?
I am curious because the brick smoker I am working on is a hybrid of a hot smoker and traditional brick cold smoke house.
42" WFO,[B]In Progress[/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B]
Offically a [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL]!!
"[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes