Anybody Tried Something Similar with BGE???

Dale in GA · 02-26-2010, 11:09 AM

I have a BGE but am also interested in cold smoking sausage. A friend of mine set me this photo of a rig her nephew made...Has anyone tried similar with BGE?

Smokin'Ron · 02-26-2010, 11:17 AM

Quote:

Originally Posted by Dale in GA

I have a BGE but am also interested in cold smoking sausage. A friend of mine set me this photo of a rig her nephew made...Has anyone tried similar with BGE?

Sorry, no information for the BGE, but I think you just showed me what to do with one of my offsets

. Thanks for the idea.

J_Don · 02-26-2010, 11:52 AM

Someone is thinking outside the box. What a novel idea. Thanks

deguerre · 02-26-2010, 12:19 PM

Is it lined? Would that plywood outgas? Just wondering if it would add any flavoring on it's own.

Porky · 02-26-2010, 12:47 PM

I don't see why you couldn't set up a rig that is similar with your Egg.

SkySaw · 02-26-2010, 01:04 PM

Yes, it's been done with 2 Eggs - a mini feeding smoke to the intake on an XL. Here is a link to the Naked Whiz' web page on cold smoking using a BGE:

http://www.nakedwhiz.com/coldsmoking/coldsmokejerky.htm

Mark

jason · 02-26-2010, 01:14 PM

If I was going to do some cold smoking in my BGE, I'd do something like this

http://www.nibblemethis.com/2009/11/...ver-style.html

Smokin'Ron · 02-26-2010, 01:29 PM

Quote:

Originally Posted by deguerre

Is it lined? Would that plywood outgas? Just wondering if it would add any flavoring on it's own.

Was curious about the plywood myself, but the first thing I thought of when seeing that Pic was one of the cheap kettles that I got from Odd Lots for the cold smoker box. Couple of mods and I could probably hook it to the exhaust of my offset.

The BBQ QB · 02-26-2010, 01:52 PM

This'll take alot less of your time and produce excellent results...

Cold smoke generator

Mike D

Dale in GA · 02-27-2010, 08:28 AM

Great ideas and thanks for the links. The rig used was plain old plywood, I worried a bit about the outgassing but you could easily line with foil or similar to aleviate. The temp 185 F so I think risk is minimal....

Smokin Turkey · 02-27-2010, 08:54 AM

Quote:

Originally Posted by Dale in GA

Great ideas and thanks for the links. The rig used was plain old plywood, I worried a bit about the outgassing but you could easily line with foil or similar to aleviate. The temp 185 F so I think risk is minimal....

Isn't 185 F awfully hot for cold smoking? Maybe I'm thinking about cheese only (I was told to keep below 90 F) but I guess fish and vegetables would need higher?

Ron_L · 02-27-2010, 09:41 AM

I think the 185 is in the plywood box, not in the offset.

I have cold smoked cheese in my Egg by using a very small fire (a couple of briquettes) with wood chips for flavor. I put in the platesetter and put a pan of ie on the platesetter to keep things cold. It worked well.

EatRBBQ · 02-27-2010, 09:44 AM

Quote:

Originally Posted by J_Don

Someone is thinking outside the box. What a novel idea. Thanks

or...

someone is thinking an outside cold smoke box. Brilliant!

Basically making your own scaled down, old fashioned smoke house

EatRBBQ · 02-27-2010, 09:48 AM

How about pulling an Alton Brown on this concept?

Rig your smoker, (off-set, BGE, UDS), with an exhaust hose.

Set up a new cardboard box with some cook racks. Smoke whatever cold smoke stuff you'd like. Smoke something like fish (that produces oils that could taint future smoked foods), heck - recycle the box, clean the cook grates, and make a new one.

thirdeye · 02-27-2010, 10:45 AM

Quote:

Originally Posted by Dale in GA

I have a BGE but am also interested in cold smoking sausage. A friend of mine set me this photo of a rig her nephew made...Has anyone tried similar with BGE?

I wish I knew who to credit for this, but I got this in an e-mail from one of the visitors to my cookin' site. They use the Egg for a smoke generator. Look close, there is an exhaust vent on the cooler top to insure good draw. I bet you could do the same thing with a cardboard box, and it would be disposable when you are done.

02-26-2010, 11:52 AM	#3
J_Don is One Chatty Farker Join Date: 07-02-09 Location: Hattiesburg, MS	Someone is thinking outside the box. What a novel idea. Thanks __________________ Weber 22.5 Silver, Weber 22.5 Gold Weber 22.5 Performer, Weber 22.5 WSM Weber Smokey Joe & Weber Smokey Joe Mini WSM Kenmore Elite Gasser w/ Rotisserie Cajun Cooker (3) UDS In Progress [COLOR=#0000ff]BLUESMAN[/COLOR] Splashproof [COLOR=#0000ff]BLUE [/COLOR][COLOR=black]Thermapen :bow:[/COLOR] H D FXSTD

02-26-2010, 12:19 PM	#4
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Is it lined? Would that plywood outgas? Just wondering if it would add any flavoring on it's own. __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

02-26-2010, 12:47 PM	#5
Porky is One Chatty Farker Join Date: 07-16-06 Location: West Palm Beach,Fl.	I don't see why you couldn't set up a rig that is similar with your Egg. __________________ Les Backwoods Party w/upgrades & Guru Lg. Big Green Egg born 6/23/08 w/custom Walnut handle from Marty Leach,Weber Gasser Weber OTG Walnut handle from Marty Leach KCBS #20486,FBA certified Master judge,IMBAS (MOINK BALL) Certified Like what you do. Do what you like.

02-26-2010, 01:14 PM	#7
jason Full Fledged Farker Join Date: 03-05-08 Location: Pensacola, FL	If I was going to do some cold smoking in my BGE, I'd do something like this http://www.nibblemethis.com/2009/11/...ver-style.html __________________ Jason Large Big Green Egg 22" Weber Smokey Mountain Cooker

02-27-2010, 08:28 AM	#10
Dale in GA On the road to being a farker Join Date: 01-01-10 Location: Atlanta, GA	Great ideas and thanks for the links. The rig used was plain old plywood, I worried a bit about the outgassing but you could easily line with foil or similar to aleviate. The temp 185 F so I think risk is minimal.... __________________ Large BGE (with DigiQ II), Weber: Kettle (2nd OTG in rehab), Spirit, & Q, Green Thermapen

02-26-2010, 01:04 PM	#6
SkySaw Knows what a fatty is. Join Date: 08-12-09 Location: Ontario, Canada	Yes, it's been done with 2 Eggs - a mini feeding smoke to the intake on an XL. Here is a link to the Naked Whiz' web page on cold smoking using a BGE: http://www.nakedwhiz.com/coldsmoking/coldsmokejerky.htm Mark

02-26-2010, 01:52 PM	#9
The BBQ QB Full Fledged Farker Join Date: 11-05-09 Location: Snellville, GA	This'll take alot less of your time and produce excellent results... Cold smoke generator Mike D

02-27-2010, 09:41 AM	#12
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	I think the 185 is in the plywood box, not in the offset. I have cold smoked cheese in my Egg by using a very small fire (a couple of briquettes) with wood chips for flavor. I put in the platesetter and put a pan of ie on the platesetter to keep things cold. It worked well. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

02-27-2010, 09:48 AM	#14
EatRBBQ Full Fledged Farker Join Date: 01-20-10 Location: Rockford, IL	How about pulling an Alton Brown on this concept? Rig your smoker, (off-set, BGE, UDS), with an exhaust hose. Set up a new cardboard box with some cook racks. Smoke whatever cold smoke stuff you'd like. Smoke something like fish (that produces oils that could taint future smoked foods), heck - recycle the box, clean the cook grates, and make a new one. __________________ Rich (eatrbbq.com) Weber, Chargriller, assorted UDS

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