Commercial Smokers

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Cold-Smoking & Salt-Curing Meat, Fish, & Game

Cold-Smoking & Salt-Curing Meat, Fish, & Game

By A D Livingston

Published 2010

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You may find commercial smoking units suitable for cold-smoking, rigged with a thermostatically controlled heating element, but they will be rather expensive. Most of the small home smokers, rigged with an electric heating pad, may or may not work for cold-smoking, depending partly on the outside temperature and wind. I’ve never had a problem with these units for hot-smoking a few fish, but a whole turkey is another matter. So, proceed carefully—and beware the gray area between 80°F and 140°F.

A portable electric smoker