this is my cold smoker, we do a lot of hard sauages in it, and CHEESE one of my favorite things is smoked cheese. for smoke I take hickory and apple wood that we cut ourselves and place it on the burner of my fish/turkey fryer, get it burning and then remove with tongs and place in the small grill inside the smoke house, I then blow out any flame, cover adjuster air to grill and let it smolder for hours, for the large sausage seen in picture they get 2 smokes a day for about a week, cheese will get 4-8 hours of smoke. obviously due to temperature concerns I only use this when its cold outside anyone else have a cold smoker?
Oh man, I'm really sorry, I did think it was a fancy outhouse that just happened to be stocked with tasty sausages rather than newspapers to read. I thought the lil smoker was what I was supposed to squat on.