Phylo, I'm not sure how your smoker set up works but I'd be willing to be that you can cold smoke over your unit too. The key is to get it to hover around 150 degrees. Cold smoking is the best way to smoke meats like fish where the 225-degree temps would dry the meat out too much. Is you unit electric? Mine is propane so I have a lot of control over the temp. </div></div>
I did some reading after you posted your technique and it turns out I can cold smoke with mine, just takes a little ingenuity. Mine runs off of lump charcoal and wood, cold smoking is on the radar and I'll give it a shot in the not too distant future. I'm thinking about trying a pastrami...