jehler wrote:When I was a kid our cold smoker involved a small fire in a hole with a flue that ran 10' or so through the ground to an old fridge type deal, gramps made bacon in it and that was about it. Later in life once I was in my own I have been using a big chief smoker to do cheese and oysters but I my in the winter when it's 10 or so and the element alone keep the temp down enough to not melt the cheddar. If you know where I'm going with the supplies I listed you've probably seen the same websites/vids I have, I haven't done it yet but hope to with some salmon this summer.
So a teepee is a horrendous idea in this weather, gotch ya. Now you really got me thinking.