stovetop smoker and low temperatures: pointers?
The following gifts have been given in the past couple weeks:
1) I gave my brother the camerons stovetop smoker
2) My girlfriend gave me a meat grinder, sausage stuffer, and casings to make sausages with
3) I gave myself Ruhlman's Charcuterie book
I would love to smoke sausages, and also make some of the recipes from the Charcuterie book, which look fantastic (bacon/pork belly, pastrami, etc).
The smoking involved would be either cold smoking or "hot smoking" at a temp of around 180-200. As I understand it, though, the stovetop smoker cooks at temps of around 375.
So my question is: (how) can I do what I want to do using the stovetop smoker? In the oven, on the stovetop, etc? I'm in a Manhattan apartment so outdoor smoking and the like is not possible. But I want to make my own bacon, and pastrami, and smoke my homemade sausages - any pointers?