Originally Posted by inchrisin
Sorry. I don't know how long.
But whatever you do, you must get the food away from the heat. The link above is designed to fit over the flavorizer bars on a gas grill.
Thats what it looks like to me.
If it was less expensive, I might get that for my gas Weber grill.
I could never cold smoke with the grill as even on low, it will be way to hot.
I have an idea that might work. Do you have a regular smoker? One with a chimney? Like in the picture below?
You could buy some flexible aluminum duct, and snake it from the chimney to a box of some sort. Support the box above the chimey off to the side and allow the smoke to leave the smoker, through the duct and into the box or chamber.
Like i said before. You can do it. Just trying to help give you some ideas.