as i have mentioned before i use a brinkman smoke'n'grill charcoal smoker... ive found that if i use one or 2 briquettes and a whole bag of alder chips, i can keep my smoker at about 87-90 deg... after further review, if i put the coals on JUUUUSSSST RRIIIIIIIIGHT i can get up to 5 hours smoke-time before having to mess with it....
i dug a hole and placed the smoker in it, so the base of the smoker was level with the ground, and the chip-pan was about a foot under, using mud/dirt, i was able to figure out how small of an airhole was needed to allow the chips to smolder just right....
43 hours later....
holy crap... thats the best smoked salmon ive ever made.
needelss to say, i have finally perfected my cold smoking technique
