Originally posted by Ziggy:
Is it possible to cold smoke bacon or sausage in the Amerique using the baffle accessory and ice?
Or do you still need a lower temperature?
Not sure how hot the thing gets with a baffle but cold smoking happens for most folks at around 140 f. or less. Maybe you could hook it up and measure with a temp gauge to see what it says. I aint going to put ice on no stinking hot fire..lol. I would invest in a big cardboard box and a one eyed Wally World hot plate before bothering to cool it down with ice. Just my .02 of course. Sure you get different opinions on that. Kindly keeps us posted on how it works out. Thanks.