Tomorrow I will get the CS smokette 09 and couldn't be more excited. I really want to do some cold smoking - pepperoni, salami, cheese, etc. Does anyone use their smokette for cold smoking on a regular basis. If so, what are the results?
I'm trying to decide whether to get a separate cold smoker (the ones sold by sausage maker) or buy the baffle from CS and use the smokette for cold and hot smoking.