I would appreciate any input from anyone out there who may have tried this, to get some tips. Obviously the heat would have to be as low as possible or you would end up with a cheese fondue....which actually wouldn't be a bad thing, come to think of it!

Thanks very much in advance!

There was a very good episode of "Good Eats" on the FoodTV Network. Alton Brown showed how to cold smoke bacon and the technique involved. Check it out if you can.

Basically, you have to have a seperate area to produce the smoke (with heat. of course), then pass it through a cooling area, then have it come in contact with the food to be smoked.

It should be quite easy, but most smokers aren't set up for heatless smoking, so some reconfiguring of your setup may need to be done.

Lew.

Thanks for the info. Now that you mention it, I remember that episode of "Good Eats" (Alton Brown is quite the fellow - that episode was "Good Eats meets Junkyard Wars"!!)
I'll have to give it some thought and figure out how we can try the method you described.

Thanks again - happy smokin'!!

I also beleive that it would require alot of effort and ingenuity to create your own system at home that would be capable of cold smoking in a reliable fashion.

Cold smoking also reuires more care so that you don't grow alot of evil bacteria on your food as your smoking it.

Methods I've seen for home made cold smoking involve building a fire in a pit bellow ground, and running the smoke thrugh ductwork that is also bellow ground... eventualy the smoke cools down, and then can be piped into a container where the food to be smoked is at.

In the end your probably better off buying smoked food that is comercialy cold smoked...