On 6/22/2010 7:12 PM, =Mark wrote: > I could see cold smoking thin fish filets or cheese. Most anybody using a WSM > or Weber Kettle would not be trying to cold smoke. As for using the ECB, here > in Sopranoland we would respond with a hearty Fuggedaboutit! > Total agreement. For cold smoking, you basically want a refrigerator with a smoke generator outside it. As a result, I do no cold-smoking. I found I like good hot-smoked fish better than most cold-smoked, anyway. Dana