MushCreek
Full Fledged Farker
I have yet another idea for my 'Swiss Army knife UDS'. I've always wanted to do true cold smoke- like for fish, cheese, etc. I don't think the UDS will cruise low enough with fire inside, so I have an idea for cold smoke. I could cut the drum so the end with the 2" pipe thread was in the bottom. Connect it up with an elbow and a length of pipe, then hook it up to a small fan-forced smoke box. My only concern is that the pipe inlet is off-set to the edge of the drum. I could fit one to the middle instead, thereby having central smoke distribution. Has anyone rigged their UDS for cold smoke? Do you think it matters whether the inlet is off-center or not? Am I totally obsessed with the whole smoked food thing???
