I have read nearly every thread on the forums and am still confused.
One of the great features of the Bradley is the ability to cold smoke, but what is ever cold smoked[?]
Every recipe or discussion I come across at some point has the internal temperature rising to a fully cooked temperature.
Exactly what is cold smoked salmon for instance, and is it safe?
Someone had a good recipe or discussion on their cold smoked fish, but then talked about finishing it off on the Foreman Grill.
Simply - Is there a meat product out there that is never brought up to 130+ deg before eating it[?]
I thought I would cold smoke some salmon this weekend, but if it needs to be cooked afterward, I will take it up to temp in the Bradley, its only going to be a couple of tiny "fillet pieces" that would be for snacking only.
The definition in the manual is smoking below 100deg, but I don't know when I would use that if I have to cook the product after[

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Looking for someone to truly define cold smoking and when a person would use that process[

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John - Lethbridge, AB