After searching the forums for cold smoking it seems that the process is available, however can be somewhat complicated by using a cold smoke plate, ice, turning the unit on for 20 and off for whatever. So I have been thinking about this for at least a year and now that I have 60#'s of fresh Alaska salmon in the freezer, what would happen if you simply rigged up a light dimmer (large enough to handle the current) and plugged the CS into it? Using a temp probe, one could turn down the voltage on the CS such that the heating element would only put out a proportional amount of heat, say 600 watts instead of 1200. The switch on the top is simply a heavy duty thermostat switch and will always stay on if set higher than the desired temperature. There is nothing that needs a full 120VAC and there is no chance of damaging the heating element.
Anyone ever try this?
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