cold smoking questions

[TestRocket]

The Bradley cold smoker setup

NePaS, is that another road kill next to your cart wheel and are you going to smoke that duckie or make sausages?   ;)  \hijack

[watchdog56]

I keep the vent wide open to get the moisture out.

[GusRobin]

I always preheat. If hot smoking I preheat the cabinet to around 250* and have the SG on. When I put in the meat I advance the pucks until one is on the burner. If cold smoking I will pre heat the SG for 20 min and then advance the puck to the burner.

[pensrock]

OK then, how long does one preheat the burner?

I agree with Gusrobins answer. I preheat the puckburner the whole time the tower is heating if hot smoking, if cold smoking I preheat the puckburner for 20-30 minutes.