[Kimmie]

Thank you for posting, TopChef.

There's a nice forum there too, for those who would like pointers on this topic.

[bouland]

Top Chef:

Thanks for the URL. I've been looking for a small smoker for doing cold smoking. There's a competing product from Canada called the Bradley Smoker. I've only looked at it in the store and talked to a few users — who seem to be quite satisfied. I don't think it's as sturdy as the Smokette II, but it sems to do true cold smoking. If people are looking for a smoker they may want to check that one out, too.

After a few years of searching, I finally found a great electric wood smoker for less than $500. It has 3 14" racks, will smoke 22# of product and has temp setting between 100 - 250...can be used for cold smoking fish/cheese too.

Having done a lot of brisket, pork butt & ribs on my Brinkman offset, this baby is the best...not to mention "set it & forget it).

Check out the Smokette II at www.cookshack.com

cheers,
topchef

bouland ~

The Bradley looks somewhat similar to the Smokette though there are differences: the smokette uses real wood...2 oz of hard wood will smoke 4 sides of salmon...I like to use apple.
Because the Smokette's firebox is self-contained, cold smoking requires an optional heat baffle ($25) which allows the smoke to penetrate while damping down the heat.

cheers,
topchef

[Live_to_cook]

Check out the Weber Smoky Mountain Cooker ($180) for home (non-production) use. Charcoal-fired but a dream to use - the next best thing to "set and forget."

I just did a rib cook and I spent less than 20 minutes monitoring/adjusting over 5.5 hours. Other users regularly smoke brisket overnight, able to leave it unmonitored, unadjusted and un-refueled for 8+ hours.

Far and away the best charcoal smoker on the market. I'd agree that an electric unit makes more sense for serious poundage restaurant use or cold-smoking.