8/7/10 Report: 1st V21 Billfish!

[Destroyer]

It's definately not cold smoking.. the temp in there is well over 200. All the water turns to steam, and that happens at 212 deg. F. Truthfully, I've never been finicky or anything about how much temp or whatever. I know it works. The electric hot plate doesn't run out of fuel, so by my way of thinking my main concern was to keep as much of the steam inside for cooking as possilbe.. I didn't have to worry about drafts and such since there were no flames. So I kept doing it that way. I figure if it ain't broke I'm not fixing it. I used to smoke whiting 12 hours... sometimes less, and Striper and Blues for about 14 hours, depending on their size.

I liked that one link where the guy had that refrigerator smoker. He made some nice shelves in it.. I don't like the chiminey vent, to my way of thinking it's lets way too much steam and smoke out... Of course they are using fire boxes and such, and have lots of steam and smoke, so maybe they can afford to open the draft... I used to run my smoker with the holes 3/4 or more closed...
I never did cheeses... never thought to try them actually... Oh well.. I guess that's what they made Whole Foods for.