Method and apparatus for cold smoking meat or seafood

A smoking apparatus for producing a blending smoke for smoking meat or seafood, the smoking apparatus comprising:

• an inlet for receiving a first unfiltered smoke comprising a harsh flavor imparting characteristic;
• a filter in communication with the inlet for removing the harsh flavor imparting characteristic from the first smoke thereby producing a filtered smoke;
• a smoke collection chamber for receiving an organic smoking material, the smoke collection chamber in communication with a burner for smoking material placed in the smoke collection chamber to generate an unfiltered smoke;
• a smoke mixing bladder in communication with both the filter and the smoke collection chamber for receiving the filtered smoke and the unfiltered smoke for blending the filtered smoke and the unfiltered smoke for providing a blended smoke for curing and cold smoking a meat or seafood;
• a cold smoking chamber in communication with the smoke mixing bladder for receiving blended smoke therefrom and the smoke collection chamber for receiving unfiltered smoke therefrom, the cold smoking chamber suitable for holding meat or seafood for cold smoking thereof;
• a flow meter and a flow valve between the smoke mixing bladder and the cold smoking chamber for allowing variable control of the flow of blended smoke into the cold smoking chamber;
• and
• a flow meter and a flow valve between the smoke collection chamber and the cold smoking chamber for allowing variable control of the flow of unfiltered smoke into the cold smoking chamber.