cold smoking temperature problems-- vermont winter has set in. I'm learning to cold smoke salmon.It is never supposed to go over 80 degrees farenhieght. Using the smoker as it is designed and with the oven turned off i got 130 degrees cooked, dried out salmon. So I'm going to build the detatched smoke chamber with the laundry dryer hose rig. My big question is, once I do that, how do I keep my fish from freezing? The oven heating element won't set on the digital control for anything lower than 150 degrees. Any ideas?
Hi Preston and welcome to the forum.
With the DBS you can unplug the power cord going from the generator to the tower but you do have to keep the temp probe wire connected or the smoke generator won't work. Here is a quick FAQ on extending the temp probe wire... http://www.susanminor.org/forums/showpost.php?p=774&postcount=17
What is your ambient temp at your location?
The reason I ask is if it is cold enough out you might be able to hold the required temp by unplugging the power to the main heater in the tower, running the vent completely open, filling your water bowl with ice and possibly putting another bowl of ice on the bottom rack.
Just some thoughts...
Mike
Mr. Walleye has some good advice to try although in the normal configuration you don't need to unplug the power to the main heater in the tower as for the digital unit, if you don't turn on the oven, it won't heat.