Cold Smokers?

OliverTroy · Jan 27, 2014

Is it better to go with a cold smoker that's an attachment, such as this?

http://gfbbq.com/store/index.php?main_page=product_info&cPath=3&products_id=30

Or a cold smoker that's in the unit or as a separate unit?

Thanks all,
Oliver

microbusbrewery · Jan 28, 2014

I can't tell you what's better but I can tell you what I have. I bought the ProQ (http://www.macsbbq.com/cold-smokers/product/proq-cold-smoke-generator) to use in my Masterbuilt smoker. Works great and will go for 10+ hours on one fill.

DougK · Jan 29, 2014

I have a masterbuilt electric smoker and have one of these:

http://www.masterbuilt.com/index.php/electric-cold-smoker.html

It works really well, actually. Tons of smoke even with the temp in the main smoker set to 100 degrees. It would even work with the smoker off, though I think having some control of temps is better.

REPO · Jan 31, 2014

I have a Bradley, and use it in the cooler months to do cheese. (A lot!) i just leave the main heating element unplugged.

DougK · Jan 31, 2014

Op: do you already have a hot smoker?

If not, you can easily make a cold smoker using the some generator in the second post and some kind of container to hold the smoke in. A cardboard box would even work.

Sent from my SPH-L900 using Home Brew mobile app

CanadianBacon · Feb 2, 2014

I use my Big chief in the winter to cold smoke, I cold smoked some cheese last week. I just put a ice tray in the smoker, wrap afew racks with foil on the bottem to block heat, smoke it up, turn it off wehn woods all lit up and put the stuff in the top tray

Remmy · Feb 26, 2014

CanadianBacon said:
I use my Big chief in the winter to cold smoke, I cold smoked some cheese last week. I just put a ice tray in the smoker, wrap afew racks with foil on the bottem to block heat, smoke it up, turn it off wehn woods all lit up and put the stuff in the top tray

Are you the same CanadianBacon from the ring?

CanadianBacon · Mar 1, 2014

Remmy said:
Are you the same CanadianBacon from the ring?

The ring?

adiochiro3 · Mar 1, 2014

I use something as simple and low tech as this:

A brand new never-been-used soldering iron in a coffee can as a smoke generator for cheese, fish and bacons. Just place this rig inside your smoke chamber.

When smoking anything, you only want a little bit of smoke. Too much, and you will deposit creosote on your food = yuck. Billowing white smoke = bad; thin blue smoke = good. Like this:

CanadianBacon · Mar 4, 2014

adiochiro3 said:
I use something as simple and low tech as this:

A brand new never-been-used soldering iron in a coffee can as a smoke generator for cheese, fish and bacons. Just place this rig inside your smoke chamber.

When smoking anything, you only want a little bit of smoke. Too much, and you will deposit creosote on your food = yuck. Billowing white smoke = bad; thin blue smoke = good. Like this:

It's hard for allot of new people to get thin smoke, I throw a handfull in at a time to get thin smoke. But every smoker is different in the rate it will eat up the chips and the amount of air it gets. I have ruined jerky from creosote and you learn the sour taste it brings right away lol. I find that wetting your chips is a big mistake...

adiochiro3 · Mar 4, 2014

CanadianBacon said:
I find that wetting your chips is a big mistake...

When cold smoking, I agree. No need to wet the chips. When hot smoking, I usually do wet the chips/chunks.

Dust works better than chips (or a combo of both) when cold smoking.

Cold Smokers?

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