Rusty O

Thanks Icefever

Thanks Wade. Yes I do have some pictures but haven't a finished one just yet so will get one taken tonight and upload them to this thread. Not cold smoked anything as yet but doing a 24-48 hr cure with salt and sugar (dill and juniper too) then drying in a fridge with a 6 hour smoke in the smoker. Hoping that is a decent start, but appreciate there's no fixed way and depends on your smoker. I've spent a good amount of effort researching smokers and have used old (but clean) pallets to create the smoker. Saw your advice on airflow too, so it's raised up with a slatted floor and going to put three drill holes in the top to ensure decent airflow. Got a thermometer to ensure a temp between 20-24 C also.

Hi everyone. My name is Russ and I've just built my own cold smoker for smoking salmon to start with, but hoping to do other fish, cheese, garlic and maybe bacon. Pretty experienced cook and have some catering experience, mainly pop ups. Done a lot of slow cooked BBQ work in the past with my Weber but always been interested in cold smoking, so gave it a try! Looking to do my first curing/smoking this weekend! Wish me luck!