Quote Originally Posted by eddiememphis View Post
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!
I did 15# of king crab legs on my RecTec a few weeks ago. Results were amazing. I did not smoke them though. Thawed them till still cold and rubbed them with olive oil and garlic. and put them on the RecTec at a temp of about 400. Turned them after about 10 min and let them go for another 10 or so. They were unreal. Slight smoke taste, perfect wood grilled taste, and juicy as can be. Won't ever steam them again.