We be smokin.....

[chefross]

 

[boar_d_laze]

Well done, sir.  Well done.

BDL

 

[kuan]

Hah jeez no way!  That's a sweet smokehouse.

So what's in it?

 

[chefross]

I cold smoked vodka smoked lake trout and salmon.

Cold smoking is a 4-5 day event.

The hard part is trying to keep the smokehouse below 80 degrees.

I want to dry the fish, not cook it.

I do this in the fall when the temps are low at night.

I tried to type this in when I attached the picture, but the words didn't show up on the post.