Looks delish!
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.
Thanks!
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42" WFO
In Progress-Brick vert smoker, Tuscan wood grill
22" Weber
ECB-sent to the curb!
My Build:
http://www.bbq-brethren.com/forum/sh...d.php?t=153650
" When it comes right down to it, you just want to be surrounded by good people and good food."-Chuck Hughes
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