and a variety of things to cold smoke... This is as much as my smoker can hold i think.....
We smoked, from top to bottom;
Salt & Garlic
Cashews and Hazelnuts (to be used in a french salami i'm planning on)
Mozzarella, Cheddar, Pepperjack and boiled eggs
Pepperjack, Longhorn and Habenaro & Garlic
Assortment of chillies
More pepperjack and salt
The session went well with temps maxing out at 71F and my new CSG rolled nice smoked for 2 hours on one fill.
