Bradley Smokers makes the only smoker that can do it all, from hot smoking (genuine barbecued food) to cold smoking using the new cold-smoke adaptor. Cold-smoked salmon and jerky are two examples of cold smoking. Cold smoking on warm or hot days has always been a problem due to the smoke’s heat and the ambient heat of the day drying out (or even cooking) the food. The Bradley adaptor has also solved that problem. In fact, the Bradley, when used as a cold smoker, basically operates at the ambient temperature of the day. No longer is heat created by the smoker, as it is with other smokers, yet in minutes, you can convert the smoker back to a smoke cooker for some great cooked barbecued chicken, ribs, and more. Contact: (800) 665-4188 or www.bradleysmoker.com.