cold smoking meat

[cva54]

  has any biuld a cold smoker here is my idea i got a brinkman smoker 1 were U got the fire pan then the water and finley the racks what about digging a fire pit in the ground let say 1 to 1 1/2 ft. deep with a lid. Then dig a trench 10 foot long get a 10 ft. peace of 8" stove pipe with a 90 deg. elbow stopping just above ground level pipe has a grade to it up hill to the brinkman witch is above ground cover stove pipe with dirt build fire in pit put cured meat in smoker put lid on fire smokes goes under ground to smoker wala cold smoker what yall think

[GRIZ]

Well I done it once with fish and it turned out OK but I've had better. What I do now with fish is just what most others do and it works better for me. Gramps done fish that way for over 60 yrs and I can only remember eating it once but thought it was good. He used a 55 gal drum with some racks. Nobody ever got sick and thought it was good. It might be the brine or a number of other things but just think what I had then isn't as good as now.

I havn't had anything to do with it other than fish so can't speak about that.

[cva54]

I just thought of a way to do it this year. Just put some liquid smoke on it and put it out side. There it is smoke flavord and cold but it is kind of rare and tuff

[7outof10]

cold smokeing is hard to do and get right unless you have the right stuff i have tryed it 2 times and both of mine are in the trash i stick to hot smoke