I have spent many hours of research on building a Cold Smoking facility specifically for Coho (Pacific Salmon) and Steelhead. All the equipment and gub stuff. Been a while since then. Got an older puter fixed which should have everything on it. Have a bunch of Stainless Steel in storage for the smoker. Sold the freezers and a bunch of other stuff tho, which I could kick myself for doing that.
Sometimes life happens and your plans get detoured or changed.
Sounds like you were thinking "big-time" or business.
For my trial run, I just used that small grill in the pic and put an electric hotplate in contact with the area the briquette ashes would normally fall. I was surprised at how easy it was to keep a steady temp to it. Put chips in that pan. Fastened a heat thermometer thru a hole. Add lid, and sealed off all air as best I could.
I used hickory, but I may shave off some maple the next time for the hickory was a bit strong smelling. Taste-wise, don't know!!! Wasn't going to risk it, and I think I made the right decision as I have since learned a bit more.
