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I'm trying to make cold smoked salmon and I was shopping for cold smoke attachment/generator for my smoker. This kinda made me think, after I cured my fish and stick it in the smoker, if the weather is cold enough and somehow get Kronii to be gassy enough so that she'd flatuate regularly for a period of more than 12 hours, if I can somehow hook up her butts to my smoker, I can technically make cold Kronii smoked salmon. And depending on what Kronii ate, it can have varying flavors, kinda like how you can have cherry wood, apple wood or oak, etc for the normal smoking process and it's result in slightly different flavor profile. Quite interesting, isn't it?