DIY Venturi Cold Smoker

[geniz]

Very nice.
Just used my original the other day to cherry smoke some 2 row for a smoked porter.

 

[adiochiro3]

A few thoughts about smoking food:

1. A great cold smoke generator is a brand new cheapo soldering iron stuck through the side of the chip container (I just use a coffee can). Make sure your smoking dust or chips contacts the iron and plug in the iron. I use this rig for cheeses and fish all of the time.
   
2. Billowing white smoke is less than optimal; it can deposit creosote onto your food. Thin, blue smoke is the goal. If you can smell smoke, you're smoking.
   
3. Don't use galvanized anything on food smokers as those parts may release toxins into the food.

 

[KLAAYHAUS]

Very nice.
Just used my original the other day to cherry smoke some 2 row for a smoked porter.

Do you notice a difference between your smoked malt and store bought smoked malt? Is yours more intense? How long do you wait to brew with it after smoking?

 

[KLAAYHAUS]

A few thoughts about smoking food:

1. A great cold smoke generator is a brand new cheapo soldering iron stuck through the side of the chip container (I just use a coffee can). Make sure your smoking dust or chips contacts the iron and plug in the iron. I use this rig for cheeses and fish all of the time.
   
2. Billowing white smoke is less than optimal; it can deposit creosote onto your food. Thin, blue smoke is the goal. If you can smell smoke, you're smoking.
   
3. Don't use galvanized anything on food smokers as those parts may release toxins into the food.

The only thing i would worry about being galvanized are the screws I used for the base. Do you think the aluminum foil is ok to leave in a few places (shaker cap has foil filling the gap created when I removed the original rubber cap that lined the SS cap)?

 

[geniz]

Do you notice a difference between your smoked malt and store bought smoked malt? Is yours more intense? How long do you wait to brew with it after smoking?

I typically smoke my malt for an hour. I then put it in a paper bag to age for about a week before I use it. I've compared by oak smoked wheat to the Wyermann oak smoked wheat and mine has a more intense smokiness in the finished beer

 

[KLAAYHAUS]

I typically smoke my malt for an hour. I then put it in a paper bag to age for about a week before I use it. I've compared by oak smoked wheat to the Wyermann oak smoked wheat and mine has a more intense smokiness in the finished beer

Gotcha, thanks!