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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-03-2013, 01:35 PM   #16
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Quote:
Originally Posted by wmrrock View Post
How long will you get out of it and any particular saw dust wood? I want to cold smoke a salmon. Thanks!
That was some hickory and it smouldered for about 5.5hrs or so.
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Unread 02-03-2013, 01:37 PM   #17
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Originally Posted by seadad9903 View Post
Awesome! I have a few of those laying around that I dont use.

How long of a burn time do you get?
About 5.5hrs of smoke
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Unread 02-03-2013, 01:40 PM   #18
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Creative, how do you like it?
Absolutely love it Mate! Simple to use and gives good results!
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Unread 02-03-2013, 01:43 PM   #19
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Thanks for all the kind words Guys, but, the real innovation of using a stainless sieve as a CSG was done by someone on here a while back....I can't remember who it was and I can't find the post now.

Whoever you are, you're a genius, thanks!
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Unread 02-07-2013, 01:31 PM   #20
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Who ever it was I too thank Them and You.
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Unread 02-07-2013, 01:51 PM   #21
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Well, how about that?! Well done!
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Unread 02-07-2013, 04:14 PM   #22
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Very cool idea. 5+ hrs you say? How big of a sieve did you use? Sounds like something I need to try.
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Unread 02-07-2013, 08:41 PM   #23
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How did you ignite the sawdust? Did you use some outside source, or just throw a lighter to it till it light then blew it out and let it go? I am going to try this ASAP. I was going to go to the trouble to build a venturi cold smoker from a cocktail shaker, but considering how involved all those parts are to find I may just end up going with this if it keeps the temps super low.
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Unread 02-07-2013, 08:48 PM   #24
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Great idea!!
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Unread 02-07-2013, 09:08 PM   #25
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With cold smoke, I'm guessing it doesn't matter much what kind of wood you use- pine, oak, etc??
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Unread 02-07-2013, 11:44 PM   #26
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Quote:
Originally Posted by Trumpstylz View Post
With cold smoke, I'm guessing it doesn't matter much what kind of wood you use- pine, oak, etc??
I would never use pine in any of my smokers. It will leave a nasty taste on your food and in your smoker.
Pine wood contains benzene a known cancer producing agent.
Learned that in firefighters school. That is why we have to wear air packs when fighting scrap lumber fires.

Any hardwoods should be ok. I prefer hickory when doing cold smokes on cheese, sausage.

If you are not sure do not be afraid to ask questions here, we will assist you.
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Unread 02-07-2013, 11:49 PM   #27
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I just figured that since people always use sawdust, it must be woods like pine and cedar that are more often (correct me if I'm wrong) used in woodworking.
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Unread 02-08-2013, 01:04 AM   #28
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Quote:
Originally Posted by caliking View Post
Very cool idea. 5+ hrs you say? How big of a sieve did you use? Sounds like something I need to try.
18cm / 7" in diameter sieve.
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Unread 02-08-2013, 01:07 AM   #29
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Quote:
Originally Posted by rcbaughn View Post
How did you ignite the sawdust? Did you use some outside source, or just throw a lighter to it till it light then blew it out and let it go? I am going to try this ASAP. I was going to go to the trouble to build a venturi cold smoker from a cocktail shaker, but considering how involved all those parts are to find I may just end up going with this if it keeps the temps super low.
Give it a whirl Mate, the sieve cost me a couple of quid!

To light it, I just hold it over a tealight candle for a minute or so then remove the tealight and let it smoulder.

I have found that draft is a big factor in using it....with the lower vents on the Excel20 open but the access doors shut I get ~5.5hrs out of it, with one of the access doors open I get about 3-4hrs (but it has been windy here).
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Unread 02-08-2013, 01:10 AM   #30
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Quote:
Originally Posted by bbqbull View Post
I would never use pine in any of my smokers. It will leave a nasty taste on your food and in your smoker.
Pine wood contains benzene a known cancer producing agent.
Learned that in firefighters school. That is why we have to wear air packs when fighting scrap lumber fires.

Any hardwoods should be ok. I prefer hickory when doing cold smokes on cheese, sausage.

If you are not sure do not be afraid to ask questions here, we will assist you.
Yep, hard or most fruit woods for smoking...pine for making wardrobes etc!
My parents had a few huge pine trees that we took down and used as fuel on their chimenas (sp???) the soot and tar that was left behind on the inside was crazy....one of them even ignited from all of the tar - basically burning from the inside of the walls after the fire was put out. Mad.
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