Cold Smoker.

The Cold Smoker was a personal project. I found a filing cabinet on the side of the road and repurposed it into a smoker. I installed height adjustable shelves and made a chopping board out of old Rimu beams from Weta Workshops roof!

The coal burner on the side is where the smoke and heat come from. longer distance the smoke has to travel, the colder it gets. Simply move the coal cooker further away to cool the smoke.

The goal was to create a smoke that did not exceed 60 degrees celcius. This is to impart smoke flavour into the food without cooking it. i.e this is how you make bacon and jerky. It became a game of “what else can we put in here"?

We started smoking garlic, cheeses, butter, curing salmon, salt, eggs, you name it! If it fits, its probably going to get smoked.

Albeit not everything needed smoke flavour, but the ingredients that did were delicious! Some say I should start a jerky company :)