We be smokin.....
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.