Cold Smoker fed from a remote fire pit.

This type of cold smoker is fed from a subterranian smoke pipe connected to a fire pit. The smoke generated by the smouldering fire in the pit travels towards the cold smoker where the hot smoke looses most of it's heat to the surrounding earth. Ideally, the smoke pipe should be either earthenware (clay) or steel. Avoid using plastic unless you can categorically guarantee it won't come into contact with either heat or fire as this will cause your food to be bather in noxious fumes.

The fire pit should be covered with a paving slab or other suitable non-combustible lid to ensure that the products of combustion can only escape along the smoke pipe. The lid also restricts the oxygen supply to the fire increasing the amount of smoke produced from the fire. This set up won't work without a cover on the fire pit. The cover should let in some air or the fire will eventually go out.

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The smoke from the pit will either be drawn along into the coldsmoker when there is a draught along the pipe or when there is a temperature gradient in the coldsmoker which will allow the smoke to rise through the smoker drawing more smoke in from the pipe and fire pit.