Cold smoker
Submitted by timboon on Mon, 2015-08-24 18:49
Gday FW crew,
Just wondering if anyone has had a crack at a cold smoking. Would like to hear about how you built your smoker, pics would be even better. I have got half way ( couple years ago but never went through with it but want to now we in the new house ) by using a wine barrel with the top cut off and a 8 ft length of flex stainless that I was going to use. The part that stumps me the most is how to get the smoke without the heat from the fire box through the stainless and into the barrel. Ideas?
Cheers - Tim
newbie to perth
Posts: 13
Date Joined: 15/12/13
I attempted to build one
I attempted to build one using a cocktail shaker, a fish tank air pump and some brass pipe fittings it worked ok but seems to go out quite constantly and takes around 16 hours to smoke something maybe with some tweeking it could be got going a bit better.my smoke box was not very good and an the fish was a bit thick (salmon). I also think the pump needed to be a bit more powerful.
Good fun thou. Lots of ideas on YouTube
Jackfrost80
Posts: 8048
Date Joined: 07/05/12
I've got a Hark digital
I've got a Hark digital smoker and I cold smoke in it by using a ProQ cold smoker. I also made a cold smoker with a milo tin, tomato tin with a venturi pipe running through it powered by an air pump but I still haven't been able to get the chips to keep going longer than an hour and think I need finer ones or a lighter wood than hickory.
I can also cold smoke in summer by filling the Hark smoker with forzen coke bottles
Officially off the Pies bandwagon
Deckie
Posts: 1297
Date Joined: 03/04/09
Haha sounds more like a
Haha sounds more like a still Lol, are you blokes talking in code so the rest of us don't know your into bootlegging Haha.
Good luck with the smokers & keep us informed of the progress.
Cheers & Stay safe
Jackfrost80
Posts: 8048
Date Joined: 07/05/12
Looked into it but the outlay
Looked into it but the outlay isn't worth it unless you are an alcoholic or you sell some which makes the fine for producing it pail in comparrison
Officially off the Pies bandwagon
Deckie
Posts: 1297
Date Joined: 03/04/09
Haha I knew someone would
Haha I knew someone would have crunched the numbers on it....Lol
Cheers & Stay safe
sandbar
Posts: 704
Date Joined: 25/10/09
I recently converted
my smoker to cold smoke at the same time as normal smoking. I run some flexible pipe from where the smoke exits fom the smoker and into the back of the intake of my dehydrator. Worked well!
timboon
Posts: 2924
Date Joined: 14/11/10
Its not as complicated as it
Its not as complicated as it sounds once you have a method. I know n old boy in SA that used to do the best mullet from a lake where fish would get trapped that was actually saltier than the sea.
He used an old fridge for his racks but I cant remember how he got the smoke in.
It only takes a few hours, not 16 as mentioned above.
grantarctic1
Posts: 2546
Date Joined: 03/03/11
You can use
You can use a normal hot smoker, but use a cold smoke generator. They are not too expensive and burn for up to 10 hours without creating much heat.
You light it at one end, and it just burns an edge of the sawdust all the way to the centre.
timboon
Posts: 2924
Date Joined: 14/11/10
Cheers Grantarctic, the pics
Cheers Grantarctic, the pics aren't coming up here at work but perhaps i'll be able to see them when I get home or if you have a link I cold try that.
Tim
grantarctic1
Posts: 2546
Date Joined: 03/03/11
Here is a link
Here is a link to BBQ Galore who sell them in Australia,
https://www.barbequesgalore.com.au/products/product-view.aspx?id=20717&AspxAutoDetectCookieSupport=1
duncan61
Posts: 375
Date Joined: 21/11/14
cool
great read, I am getting one of them cold smokers.I experiment with other meats as well and have always believed cold smoking superior
just do it.