It looks like you know what you are doing Garlic. Great job! We just bought a cold smoker at a yard sale and love it. I have smoked ribs, tuna and salmon so far and it has all come out great. 6 hours with the fish and it was still really moist. It is easy to keep the temp at around 150 degrees for hours.

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2008 Dodge 2500HD 6.7L 4X4 Laramie
Edge insight, Amp tailgate step, 4" Boss Bars, rear air bags with compressor, spray in bed liner