Mad scientist with the smoker

[Fast14riot]

I enjoy smoked meat as much as the next guy, my neighbor and I have been trying to conceive a way to turn either of our smokers into cold smokers. I figured running dryer duct from the smoke stack to an auxiliary chamber, loaded with ice, should work. Think of it like a still, hot air rises, cools and sinks, should get plenty of smoke into the detached chamber. Well, his smoker is half offset smoker, half gas grill, so we tried just running ducting from his smoke stack to the gas grill side, tray of ice and what do you know, it worked perfectly! Not much else to do in these cold months, so why not.

Feel free to share your favorite recipes.

 

[kvd]

That's some great looking smoked salmon! Interesting setup.

 

[Intheshop]

Interesting.

I'm working on a project here that,while it has nothing to do with smoking or guns it does bring up one impotent little tid bit.

You can write codes,do computer modeling,postulate and design until the cows come home......

Or


Fab up a dang piece and see if it works? Thanks for sharing,not only for the brain jog but.... now am hungry.

 

[kelbro]

A much longer tube works fine. No need for ice.

 

[Kracken McGraw]

Looks Great! I bet you make your other neighbors hungry.

 

[3Sigma]

I have the same smoker. I have smoked brined sockeye at 100 to 120F without the crossover pipe.

All you need is a big heat shield for the smoke chamber, a roasting pan with Ice, and a cooler. ONE, yes, just ONE log on the fire at a time. Make sure it isn't 98°F that day and you are good.

Now, if you want to cold smoke at 90 or colder, you'll need a cabinet smoker or smoke house.

 

[Fuj]

Have this huge pile of Pa. black cherry. So my son and
neighbor went out to the fab shed to give it a proper use.
They came up with a reverse flow smoker, that has the
capacity for a full splayed hog. You can regulate the temps
down pretty low with the length the smoke has to travel.

 

[Bugs]

This for a quick and dirty cold smoker.

https://www.amazon.com/dp/B07JGVBKN3/?tag=accuratescom-20

 

[Fast14riot]

I have the same smoker. I have smoked brined sockeye at 100 to 120F without the crossover pipe.

All you need is a big heat shield for the smoke chamber, a roasting pan with Ice, and a cooler. ONE, yes, just ONE log on the fire at a time. Make sure it isn't 98°F that day and you are good.

Now, if you want to cold smoke at 90 or colder, you'll need a cabinet smoker or smoke house.

For that Lox, we ended up smoking it 7 hours at 51° this way. Soaked in oil for another 8 hours after. Kept it going mostly with a large coal bed and baseball sized chunks of wood.

We did fab up a baffle in the smoke chamber, also added extension to the chimney inside and outside the smoke chamber for better pull.

A much longer tube works fine. No need for ice.

The ducting we used expands to 8' long, we did stretch it out longer after this pic.

 

[DaveTooley]

I've been wanting to make sausages for years. So after giving my wife a backpack sprayer for Christmas last year I decided she needed a sausage stuffer. Covid visited my daughters house over the holidays so we/I had a lot of free time. This is garlic pork with parmesan. I also made a lamb with rosemary and wine. Not bad for the first time. Might have to make some fresh pasta tonight. I won't mention how good and how easy home made bacon is.

 

[Fast14riot]

I've been wanting to make sausages for years. So after giving my wife a backpack sprayer for Christmas last year I decided she needed a sausage stuffer. Covid visited my daughters house over the holidays so we/I had a lot of free time. This is garlic pork with parmesan. I also made a lamb with rosemary and wine. Not bad for the first time. Might have to make some fresh pasta tonight. I won't mention how good and how easy home made bacon is. View attachment 1229969

Funny, my neighbor and I made hot link style sausage and smoked it the same night after the lox! I just threw some in the oven last night with onions and bells. Made a quick vinegrette with some EVOO, red wine vinegar, stone ground mustard, garlic powder, S&P. Coated sausage and veggies on a baking tray, in the oven at 400° for 15-20 minutes, flip/toss with just a touch more vinegrette, go another 15-20 minutes or until 160° internal temp.

 

[JSH]

A cheap electric burner and a cheap cast iron skillet, you don’t need anymore than enough to make it smolder.
Smoke some cheese. Don’t eat it right away. Wrap it up and put in the fridge for a week or two, then cut it.
Get a big chub of bologna and smoke it, not bad and will boost your sodium level.
Smoke some eggs. Takes about 30 minutes. That get just a slight bit of smoke through the shell.

 

[Fuj]

Don't forget the Jerky !! I'm overdue from making a batch.

 

[PatMiles]

So after giving my wife a backpack sprayer for Christmas last year...

What a guy, what a guy!!

 

[Field_2_Fork]

That's a nice setup. I have similar plans using my 2 Big Green Eggs.

Cold smoking typically isn't a problem up here in the Great White North!

This was taken Sept. 2019.

Reference picture, April 2018, showing the MiniMaxx BGE was under there somewhere.

 

[JSH]

Fyi on the smoked eggs. They make interesting deviled eggs along with potato salad.

 

[butchlambert]

I've been wanting to make sausages for years. So after giving my wife a backpack sprayer for Christmas last year I decided she needed a sausage stuffer. Covid visited my daughters house over the holidays so we/I had a lot of free time. This is garlic pork with parmesan. I also made a lamb with rosemary and wine. Not bad for the first time. Might have to make some fresh pasta tonight. I won't mention how good and how easy home made bacon is. View attachment 1229969

Dave, If Charlotte and I visit our Grandson, his beautiful Lady, and our great grand daughter, I might sneak over and sample your sausage.

 

[Fast14riot]

Looks Great! I bet you make your other neighbors hungry.

Between my neighbors on either side and myself, someone is smoking something darned near everyday! We're all good friends, too, which is nice.

 

[Fast14riot]

Don't forget the Jerky !! I'm overdue from making a batch.

You mean my brass dryer has more uses?!

 

[DaveTooley]

Dave, If Charlotte and I visit our Grandson, his beautiful Lady, and our great grand daughter, I might sneak over and sample your sausage.

Butch your welcome anytime. It'll take you about 7 hours to sneak over. Now if we get a house built in the mountains it'll take 45 minutes.