Cold smokers are built a lot differently than the traditional ways smokers were constructed in the past. Cold smokers add a truly unique flavor and aroma to your backyard party scene. Smoking meats and fish have become more and more popular since the taste is so unique and delicious. Many people are catching the smoking bug, even people over seas. People in Europe have found this to be a delicacy, as do many of the other countries around the world. But cold smoking is not as common as you would think. Many people will still bring their hams and other meats to get smoked instead of saving a few bucks and doing it themselves
When smoking meats and fish using the cold smoking method, you have to use a lower temperature because the smoke is used to cook and flavor the meat or fish over a longer period of time instead of using the flames of the wood chips like in more traditional smokers. Cold smokers are basically used to smoke fish but can be used for other meats as well. Smokers built like the cold smokers can cook fish and other meats for up to five days if that gives you any idea as to how low the temperature has to be in order for your smoker to be considered a cold smoker.