Without entering into a convoluted debate regarding what exactly is or isn't lox, smoked salmon, nova lox, etc., let's just say that I want to make a home-cured and then cold-smoked salmon.
I have a Smokin' Tex smoker and am thinking about ordering the cold plate (which I think is about $60), but am interested to know if anyone has tried this specific item, and if it truly maintains a cold temperature inside the smoker. If not, I will have to rig up some accessory smoker box to connect to the main smoker with some sort of tubing. I would pay the price if the temperature really stays low, but for this project the temperature really needs to stay below 80 degrees.
Anyone who has tried this cold plate, please let me know.