Cold Smoke Tips?
Anybody out there use an electric smoker for doing summer sausage and other cold smoke applications?
I'm looking at a Masterbuilt and am wondering it they will actually produce smoke in the 100* to 150* range.
I'll be primarily using the rig for smoking/curing venison sausage in both natural and fibrous casings.
"If it looks good, eat it!" - Andrew Zimmern
BGE, Char Griller offset pit, Weber OTS