Cold smoker. I want one of these.

[trof]

Our patented ProQ® Cold Smoke Generator is a great little gadget that makes cold smoking easy to do and affordable. Released in 2010 it is now used by top chefs, fishermen, hunters and “foodies” around the world to add a wonderful smoky flavour to foods such as fish (Salmon, Haddock, Kippers, etc), bacon, hams, eggs, cheeses, beef, venison, salami, butter, salt and nuts. The ProQ Cold Smoke Generator is designed to produce smoke for up to 10 hours, using ProQ smoking wood dust which is of a high quality and sourced from sustainable forests (other brands of dust may not produce the same results).
http://macsbbq.com/cold-smokers

[flamin lib]

1. Me too!

Only thing is I can only cold smoke in the middle of winter, too damn hot here from May thru October.

[pscot]

2. If you're handy

you might run one up yourself.



http://www.instructables.com/id/Miss-Betsys-Cold-Smoke-Generator/

[northoftheborder]

3. Do you cook the meat, then smoke it? or smoke then cook?

[trof]

4. Smoke first.