How to rig a cold smoker

[Psuedomonas]

So ok I'm a new guy and I suspect this topic has been dealt with many times before-but I can't find anything in the archives. I want to create lox- cold smoked salmon. I've hot smoked salmon for years with excellent results- but cold smoking yields the best flavor and texture. Any body have an idea that seperates smoke from heat and allows the salmon to cook at bless than 90 degrees- many thanks,

[QansasjayhawQ]

Seems to me that you would cold smoke anything about like smoking cheese (http://www.bbq-brethren.com/forum/showthread.php?t=91992&highlight=cheese+smoker).

I hope this helps . . .

Have fun!

[Rookie'48]

Here's a link to my Ugly Cheese Bucket that I made with a "Smoke Daddy" & a 5 gallon plastic bucket:

http://www.bbq-brethren.com/forum/showthread.php?t=69597&highlight=How+I+Smoke+Cheese

[bobfeebish]

You already have a thread on this subject that you started only a few days ago:

http://www.bbq-brethren.com/forum/showthread.php?t=96715

Don't forget real lox is not cold smoked, hot smoked or smoked at all.

Cheers :)

[bigabyte]

Oh, so ^^^THAT'S^^^ where my replies went!:becky:

Boy was I ever confused earlier this morning when opening this thread!:shock: