Pantyhose cold smoking
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Description:Like this, it should produce smoke for about 1 hour. With cold smoking, it is important to monitor the temperature inside the unit at all times, we suggest using a digital thermometer for this. So do not try to cold smoke on a hot summer's day. A brine is usually a water, salt and sugar solution. Cover the briquettes with wood dust a cupful should do it , this will allow the wood to smolder, plus reduce the heat given off by the briquettes. Cooking times will vary greatly depending on what food you are cold smoking, for instance, cheese will only take an hour or 2, whereas side of salmon may take 10 — 12 hours.