www.sausagemaking.org

Hey, I've been wanting to upgrade my old "aussie" engineered cold smoke set up for some time. After exhaustive interwebby searches i decided on the "Cocktail shaker venturi" setup...

Here it is;





And some cheese and salt as the first run...


It works great...i'll have to run it a few more times to get duration data, however the last fill i did ran for around 4hrs. I'm doing elk beer sticks today so we'll see.

Dingo,
Your set up looks good. It certainly will keep the temperature down inside the smoker. Sometimes impossible to here in Brisbane as the outside temp sometimes reaches 37 Celsius.
Cheers Mate,
Jan.