Homemade Coldsmoking setup. Make your own delicious salmon lox! Attach to your "hot smoker" via aluminum tubing. This cools the smoke down to below 80 degrees. This doesn't cook the fish, but only gives it a delicious smokey flavour. You must brine the fish first, which essentially cooks it without heat. From the sea to the table!!Has an internal and external temperature gauge. Hot smoker and racks not included.