Smoking adds flavour to meats, vegetables and cheeses. Though traditional smoking uses temperatures above 60 degrees Celsius, cold smoking provides smoke flavour at temperatures of 10 to 32.2 degrees Celsius. Cold smoke is good for fish, cheese and meats that cannot withstand higher temperatures. Cold smoking takes longer than a traditional heat smoker, so plan your time accordingly. An electric smoker can turn into a cold smoker without any additional equipment needed. If cold smoking meat, dry or brine cure the meat prior to placing it in the smoker.
Open your electric smoker and remove the racks. Place fish, cheese or sausage on the rack, but leave enough room for air to circulate around the items. Do not smoke fish, cheese or sausage together, since they each have different cooking times and temperatures.
Place the rack back into the smoker.
Unplug the heating element of your electric smoker according to the manufacturer instructions. This will prevent heat from entering and cooking the meat or cheese.
Fill the wood chip container with wood chip dust or light flakes. Light the wood chips and close the door of the smoker.
Do not open the smoker door, because this will let the smoke out. Smoke salmon for 12 to 16 hours, cheeses for two to six hours and sausage for at least six hours.