I am New to Bradley. Living in Denmark.
I am going to cold Smoke and would like to know if I should do that with or without the cold Smoke adaptor. Will the buisquites burner produce enough heat or do I need to turn on the heat as well.
What will you recommend?
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Hello from Ontario Canada . I regularly cold smoke my cheese in those types of temps, with great results. I use an A-MAZ- N smoke tube,rather than the biscuit burner,but using the burner in those temps should be no problem. As an added precaution, put a pan of ice cubes in the bottom of the smoker. That should relieve your mind.