Cold smoking Kielbasa

[gotisj]

Hi everyone, new to it all, smoking, the forum and this is my first post!

I bought the 6 rack digital smoker off of craigs list.  Think the guy was on something cause se showed up at 11:30pm, but the smoker looked brand new, not on smudge on it!!

Anyway been smoking ribs, roast beef and know I'm attempting cold smoking kielbasa.  I found this linke from the forum on how to build your own cold smoker
http://www.johnwatkins.co.uk/personalpages/coldsmoking.htm

spent a lot of time figuring out how to situate it so the cords connect but finally got it.

Finally the question!!  I using a recipe from Bruce's Adells book which says to hang it in front of a fan over night which I did then put it in the cold smoker for 12 hours.  That seems like a long time to smoke, is that for cooking purpose? Should I stop smoking it sooner?  Any suggestions would be helpful

Newbie from SoCA

[pensrock]

i would not smoke longer than three hours in a bradley. the smoke produced by the bradley is more concentrated than a stick smoker. a little goes a long way.

[gotisj]

thanks, that what I was thinking!