Originally Posted by Chile Chef
Thank you Roadfix, right now that's out of the question since I want to keep inside until next summer when I can afford a real smoker, I mean one of those nice gun case looking smokers and I may just stay with the makeshift smoker that Tyler mentioned on his show.
I am designing a cold smoker right now. A large cabinet with a separate smoke chamber. I am working on the chimney right now. I need it to be telescoping as I want to use distance to control temperature.
I have a desire to smoke sausage, hams, cheese, spices, jalipenos...