With the danger of wild fires, I don’t smoke overnight in my barbecue anymore in summer, but use my airfryer, it has the perfect low temperature dehydration mode for cold smoking.
I cold smoke leftover chicken and turkey and fresh fish, seafood, sausages, pork to make prosciutto, Jerky, beef and canadian bacon. I also cold smoke dried paprika powder, salsa, figs, peaches, mushrooms, and truffled cheese. My other recipes are in cookpad, this recipe is for smoked fresh sausages.

All it takes is a metal measuring cup and a handful of hardwood chips.