Nutin big time, just a niche thing. If you sell a product like this, you call it a facility and meet all the regulations like HACCP and stuff. You would not believe the amount of records you have to log and keep every minute!
The smoking rig itself is quite complex. Much akin to an environmental chamber. It will also hot smoke too!
This PDF has a short, but quite accurate bit of info on Cold Smoking:
Smoking Preparation and proper equipment are the key.
Most of the info I remember came from processors and states and countries like Alaska, Canada, Norway... and of course gub entities.
None of it came from a guy who bought a new grill setup or from a blog. It was professional information.
That's why I said, be careful what you read on the internet about this. Internet is not the same as it was after Google took over. Did I ever mention that I hate Google!
Building the smoker is a bit down the road, but I have the vast majority of it, the real expensive stuff. I can get a new small commercial freezer for under a grand, which would be the only type of freezer I would buy.
BTW, you can Cold Smoke just about anything. I'm hankering for some Cold Smoked Anaheim Chilies, still crispy and diced up after, smothering a grilled burger. Yep!
