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I agree entirely, and … ’tis the season for cold-smoking!
I’ve got — doesn’t matter. A cooker. I put in an electric “5th burner” and put a cast iron skillet filled with sawdust on it. Meat goes on the racks, hot plate gets turned up enough to smoke the sawdust and keep the meat from being too cold to accept the smoke.
Refill sawdust according to preference.
Friday I’ll be picking up duck breast. Some I will cold-smoke, some I will not. Then I’ll be salting it overnight and making duck breast “prosciutto”. And then I’ll be able to tell you what we think of the cold-smoke treatment. But the results will be a few weeks out. That’s one of the maddening things about this – results take a very long time.
By the way, I’m bummed about duck breast prices. I was paying $4.95 / lb at my last house. Here it is $12.49 / lb. Either way, I highly recommend duck “prosciutto”. It’s wonderful, and easy.