SmokinOkie,
Thanks for the info. First, you are forgiven for having lived in Canberra.......
Do I understand correctly? Don't cold smoke in a smoker not designed for it. I saw last year whilst living in Eastern Europe the traditional sawdust smouldering timber smokehouses which are common in village backyards, used every year by non-professionals. They produce sublime flavoured sausages, salamis hams, speck etc. Wanted to see if that could be done using modern technology.
Thanks El & Pags for your advice too !!!
When you get your cold smoking accessory El, please let me know how it went !
Regards to all, Ozzieb