Cooking with Cold Smoke

Cold smoking is easier to manage than hot smoking because you don’t have to worry about maintaining a consistent temperature; in fact, you don’t even want heat from the fire to enter the smoking chamber—hence the name “cold smoking.” Once you’ve established a strong burn and a nice, steady stream of smoke, the process requires little attention. You’ll only need to check the fire every now and then, and occasionally restock the wood.

However, building a cold smoker is a little more complicated than building a hot smoker, because you need to create two chambers: one that holds the food and smoke, and a separate chamber that holds the fire that generates the smoke. The two chambers must be connected to each other so the smoke can travel from one to the other while losing the heat of the fire.

The following instructions result in