As fall approaches, it's coming I promise. It's almost time to start cold smoking again. Cold smoking it typically done under 80°F, lower temps are better. Anything can be cold smoked that doesn't need to be cooked. This batch is black pepper and roaster pecans. Cheese, butter, boiled eggs, chocolate chips, and salmon are also great options. If it's under 42°F you can smoke meats like hamburger before adding them to casaroles or sauces.

It can be done in almost anything including a cardboard box (protect it from the smoldering wood pellets). I made this box out of scrap wood (no pressure treated woods), ¼" plywood, 4 copling racks, 4 silicone screens, a baking sheet, and a metal strainer. Most foods only need about two hours of smoke, cheese is better "aged" in vacuum bags, im the fridge, for about six weeks after smoking.

Hope you all enjoy the idea and maybe try it out.