avrignaud
Well-known member
Hi folks,
I have a Pitts and Spitts 1250 pellet smoker which has done some great meats in the past. I'm hoping to try and *cold* smoke some salmon (so aiming for 80 degrees or so for 16-20 hours), and was curious what you all recommend as the best way to regulate the heat?
This smoker doesn't have the cold smoking box, so I'm trying to figure out the most fool proof way to keep it cool without having to baby sit it too much. Maybe leave the lid cracked open a certain amount? Or... other ideas?
Totally get I'm stretching the capability of the smoker here, but hoping some of you geniuses have had success in the past and can share your best practices! Thank you!
I have a Pitts and Spitts 1250 pellet smoker which has done some great meats in the past. I'm hoping to try and *cold* smoke some salmon (so aiming for 80 degrees or so for 16-20 hours), and was curious what you all recommend as the best way to regulate the heat?
This smoker doesn't have the cold smoking box, so I'm trying to figure out the most fool proof way to keep it cool without having to baby sit it too much. Maybe leave the lid cracked open a certain amount? Or... other ideas?
Totally get I'm stretching the capability of the smoker here, but hoping some of you geniuses have had success in the past and can share your best practices! Thank you!