the butcher
Well-Known Member
Trying cold smoking salmon for first time in upcoming week. Have an electric smoker with an external smoke generator so my electric smoker element won't be on. If I understand correctly, it should be cold smoked anywhere between 12-24 hrs depending on how much smoke you want and smoked between 70-90F. If I continue to cold smoke overnight, how do I ensure it doesn't get below 70 degrees if i dont have any sort of heat source? Any advice would be appreciated. Seems like the brine is similar to a dry brine for hot smoking and you do everything prep wise such as develop pellicle over a fan or in fridge overnight. What happens if you are cold smoking and the temps inside smoker drop below 70 dur to overnight drop in outside temperature ?