1. Oct 17, 2010 #1
   

   chefross

   

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   Former Chef

   

    
3. Oct 17, 2010 #2
   

   boar_d_laze

   

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   Cook At Home

   
   
   Well done, sir.  Well done.
   
   BDL

    

   Last edited: Oct 17, 2010
4. Oct 17, 2010 #3
   

   kuan Moderator Staff Member

   

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   Retired Chef

   Hah jeez no way!  That's a sweet smokehouse.
   
   So what's in it?

    
5. Oct 18, 2010 #4
   

   chefross

   

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   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.

    

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