Cold-smoking is the art of smoking food at such low temperatures that the food smokes, but does not cook. Although Cookshack smokers are hot-smokers, this kit allows you to adapt your smoker for cold-smoking.

By placing the insulated baffle in the lowest slot of your smoker's side racks, heat is blocked. You can further lower the temperature by placing a pan of ice on the baffle.

Cold-smoke salmon for lox, duck breasts, steaks to finish on the grill, vegetables and more. Baffle and firebox adapt your Cookshack smoker to an excellent cold-smoking machine.

Place the baffle in the lowest slot of your smoker's side racks. Start wood smoldering in the firebox and place it under the baffle. Place product in the smoker and close the door. Product smokes but does not cook. The temperature can be lowered even further by placing a pan of ice on the baffle.