Cold smoke accessory from Cookshack

I was thinking the same thing myself. Why could'nt you just put a layer or two of foil on a shelf, slide it back in on the low rack and then set a pan of ice-water on it like is described in most of the cold smoke recipes. I would think this could work as you are only running the smoker briefly for smoke and then turning off. Seems the ice-water pan is the most important factor for helping keep temps low and also acting as a buffer to the cheese or other product.

Hi guy's..

I have one and it's a whole lot more than just a piece of "stainless" .. It is about 1" thick and insulated, I assume to keep most of the heat away, yet allow smoke to pass by. Yes you "could" make one but I think this has had a little more thought put into it than just a piece of sheet metal ..

just my .002

Mark

If it's 1" thick, how does it fit into the side racks? I assume that they must be milled off to fit?? Also, do you have to change the wood box? Are you happy with the way it works??

Thanks for the input, Mark

Rick, given the lack of responses, I'd call Cookshack direct for the info. I know I've read some threads before that talked about the cold-smoke baffle--even some work-arounds by those without it. Search on cheese, since that's usually what people are making with the baffle.

Good luck.

Thanks, Dennis for your help. I appreciate it much.