I recently completed a stage in the Alsace. The Chef was using a small cold smoker inside one of the ktichens for cold smoking fish and foie gras. It was a rectangular box about two feet wide, a foot-and-a-half deep, and maybe a foot high. The smoke chamber that held the saw dust pulled out of the front like a flat drawer. There was room inside for two racks of food. He said that it had been designed by a fellow chef and the labels had worn off long ago. And this definitely did cold smoking -- not hot smoking like the stove top smoker sold in the U.S. Does anyone know where I might find a similar device in the U.S.? I need a small system I can use under a hood to smoke the occassional fillet, not a back yard system.
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5/18/01 at 1:05pm