Smokin,
The amount of smoke is regulated by a movable "gate" inside, just under the top plastic vent. I am finding that the smoke entering can be kept inside the cabinet for long periods, even when the smokette isn't producing visible smoke. Currently I am smoking pork bellies to make what we call speck. I expect that it will take four to seven days. Early days yet though, this is its first test. I thought that I might have to attach a small, speed regulated fan at the top of the smokette to push the smoke into the cabinet if there isn't enough smoke movement, given the cabinet is lower than the source, but that doesn't seem to be a problem. My research of traditional cold smoking in European countries showed that thin, cold, intermittent smoking over long periods produces the typical flavours after long salting or brining the raw product. There is no temperature inside the cabinet (apart from the ambient temperature, currently 24º) . What is your view of not bringing the smoked product to an internal temperature Smokin ?
Regards, Gus
