Time to get a smoker...

[eddiememphis]

Also, any idea on how it does for cold smoking? I'd like to try my hand at smoking fish and cheese, and based on what I'm seeing, a lot of smokers, even pellet smokers, aren't capable of doing those sorts of low temperatures.

Correct.

Cold smoking is usually considered anything under 100F. Most guys that do this use an external smoke generator or a pellet tube and the smoker is just a chamber. My GMG will run at 150F which isn't technically cold but I did a salmon this week and did cheese this summer with good results.



The cheese was a bit tricky. I put a pan of ice on the grate, insulated by a couple wooden shims. The the cheese was on a grate on the ice pan.



Smoked for two hours, let it sit in the fridge overnight, wiped the excess oil off and wrapped it up. Stuck it in the fridge for a week to temper the taste. Turned out great.

I think I want to try some crab legs next. It that works well, it sounds great!