www.sausagemaking.org

Qucik. I need to setup a cold smoker for smoking bacon and a variety of other thick cut meats.

Anyone got any good solutions?

Right now I'm in the process of buying a WSM.

If anyone else has any other ideas for around about the same price-- I'm WILLING to consider it.

Please-- anyone with general experience in setting one of these up, and detail into how its working for you today is MUCH appreciated.

THANKS

Hi Dr Chuckles,
A WSM is a good piece of kit, but designed for hot smoking. I use mine for smoking cheese and fish see the thread here http://forum.sausagemaking.org/viewtopi ... c&start=45

with the device I use, it's really simple to cold smoke on a WSM, but you may decide you need more capcity and would be better off building your own "smokehouse" from wood, it may even work out cheaper than a WSM.

Ian