Hi Wade

I've been into using my cold smoker quite a bit lately to infuse as much smoke as I want without drying out or cooking meat. I have a dryer vent duct that goes from my Egg chimney into a modified cooler which serves as my cold smoke box. I love cold smoking steaks for 1-1.5 hours then finishing them on the Egg grill. My favorite woods for smoking steaks is pecan or hickory and then a lighter wood like maple, cherry, or plum.

My all time favorite meal is a cold smoked tenderloin then slow cooked in the Egg and finished over high heat to sear the sides. I'll use a pecan, hickory, mesquite or oak and then a lighter wood like maple, cherry or plum. My wife often asks if I can tell the difference between wood smoke types, and while it's hard on some food, when smoking seafood or cheese one can really tell the difference between fruit woods [lighter, sweeter] and nut woods.

Another rare treat at my house is getting some fresh tuna, giant scallops and tiger shrimp that is flown in overnight. In Nebraska that's as fresh as it gets, and I like smoking with a light wood like Ash or Alder and maybe a Lilac or Apple. Have to be careful not to oversmoke the delicate meat, then finish on the grill. I sure miss my traveling days which allowed me regular access to seafood on either coast.

Many men go fishing all of their lives without knowing that it is not fish they are after. ~ Henry David Thoreau

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