Cold Smoke Tips?

Bro-be-que · 10-24-2013, 01:06 PM

Anybody out there use an electric smoker for doing summer sausage and other cold smoke applications?

I'm looking at a Masterbuilt and am wondering it they will actually produce smoke in the 100* to 150* range.

I'll be primarily using the rig for smoking/curing venison sausage in both natural and fibrous casings.

Thanks!

Fwismoker · 10-24-2013, 01:13 PM

If you use an electric smoker like that you'll want a smoke generator like the A-Maze-N or Amazen tube smoker to go with it. Those things don't produce good smoke on their own.

True cold smoke is under 100 degrees and there are plenty of options for that like the Amazens, Smoke Daddy's

I'm going to make a pellet UDS one of these days and it'll produce temps from about 100* to about 450*. Primarily i want to do the same things as you in it...sausages, jerkey etc..

castlepines · 10-24-2013, 07:44 PM

One of my coworker's husband uses a modified soldering iron in an ECB as his cold smoker. He gets regular cheeses and smokes them, sausage, etc. He really does a great job with it and has produced some great food. I wish I could have seen it before my contract ended and I had to move on and leave the area.

cowgirl · 10-24-2013, 08:17 PM

Not sure about the Masterbuilt but have you checked out Utah's home made cold smoker? http://www.bbq-brethren.com/forum/sh...73#post2670073

Looks like it works great!

YetiDave · 10-25-2013, 05:27 AM

Pro Q cold smoke generator's another good one and it won't break the bank. As for tips? Make sure any meat has a good pellicle to help the smoke stick and don't rush it. Unlike hot smoking, cold smoking needs chance to mellow. So for meat I'd give it a few days in the fridge (bacon etc) and cheese I'd wrap in cling film and leave for at least two weeks

IamMadMan · 10-25-2013, 09:28 PM

For cold smoking, if done right you can use a cardboard box to smoke in, but I wouldn't recommend it.

I use the A-Maze-N pellet smoker. I choose this because you can place inside any smoker and operate with or without heat. Pellets are more readily available than sawdust and manufacturers like Traeger will ship for free if you purchase two 20 pound bags..

Big George's BBQ · 10-25-2013, 09:44 PM

The Pro Q Smoke Generator works Great and not expensive

Hankdad1 · 10-25-2013, 10:13 PM

http://www.youtube.com/watch?v=sivMMDnUEpc

utah95 · 10-26-2013, 03:22 PM

I am just learning to cold smoke. One of things I found out, after my first few tries, is that you can cold smoke in stages. Some people appear to do this regularly because of their setup and/or schedule. I think this is a good way to go while you are figuring out your setup and the amount of smoke you like for a particular item. I have had a few items that I think may have been better with less smoke. Additionally, like Yeti referenced some items the flavor seems to change somewhat when the items are refrigerated after smoking (I guess you could call it a resting period for cold smoking). My next batch of bacon I am you going to do in stages and start out with about 2/3 the time I have seen others use in order to find out what I like in my setup.

Bro-be-que · 10-27-2013, 10:09 AM

Thanks, guys and gals! Helpful as always.

GARNAAL · 10-27-2013, 11:56 AM

the cheap way to cold smoke...
using a modified sieve with some sawdust..

http://www.bbq-brethren.com/forum/sh...13&postcount=1

http://www.bbq-brethren.com/forum/sh...6&postcount=40

http://www.bbq-brethren.com/forum/sh...2&postcount=48

http://www.bbq-brethren.com/forum/sh...d.php?t=160303

10-24-2013, 01:06 PM	#1
Bro-be-que Knows what a fatty is. Join Date: 04-04-12 Location: Columbia, MO	Cold Smoke Tips? Anybody out there use an electric smoker for doing summer sausage and other cold smoke applications? I'm looking at a Masterbuilt and am wondering it they will actually produce smoke in the 100* to 150* range. I'll be primarily using the rig for smoking/curing venison sausage in both natural and fibrous casings. Thanks! __________________ "If it looks good, eat it!" - Andrew Zimmern BGE, Char Griller offset pit, Weber OTS

10-24-2013, 01:13 PM	#2
Fwismoker somebody shut me the fark up. Join Date: 08-22-13 Location: Fort Wayne, Indiana	If you use an electric smoker like that you'll want a smoke generator like the A-Maze-N or Amazen tube smoker to go with it. Those things don't produce good smoke on their own. True cold smoke is under 100 degrees and there are plenty of options for that like the Amazens, Smoke Daddy's I'm going to make a pellet UDS one of these days and it'll produce temps from about 100* to about 450*. Primarily i want to do the same things as you in it...sausages, jerkey etc.. __________________ Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url]

10-24-2013, 08:17 PM	#4
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Not sure about the Masterbuilt but have you checked out Utah's home made cold smoker? http://www.bbq-brethren.com/forum/sh...73#post2670073 Looks like it works great! __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

10-25-2013, 05:27 AM	#5
YetiDave is one Smokin' Farker Join Date: 07-23-13 Location: Manchester, UK	Pro Q cold smoke generator's another good one and it won't break the bank. As for tips? Make sure any meat has a good pellicle to help the smoke stick and don't rush it. Unlike hot smoking, cold smoking needs chance to mellow. So for meat I'd give it a few days in the fridge (bacon etc) and cheese I'd wrap in cling film and leave for at least two weeks __________________ Pro Q Excel 20 / UDS / Maverick ET-732 / Thermapen / Pro Q CSG

10-25-2013, 09:44 PM	#7
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	The Pro Q Smoke Generator works Great and not expensive __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

10-24-2013, 07:44 PM	#3
castlepines is One Chatty Farker Join Date: 08-23-13 Location: Colorado	One of my coworker's husband uses a modified soldering iron in an ECB as his cold smoker. He gets regular cheeses and smokes them, sausage, etc. He really does a great job with it and has produced some great food. I wish I could have seen it before my contract ended and I had to move on and leave the area.

10-25-2013, 09:28 PM	#6
IamMadMan somebody shut me the fark up. Join Date: 07-30-11 Location: Pemberton, New Jersey	For cold smoking, if done right you can use a cardboard box to smoke in, but I wouldn't recommend it. I use the A-Maze-N pellet smoker. I choose this because you can place inside any smoker and operate with or without heat. Pellets are more readily available than sawdust and manufacturers like Traeger will ship for free if you purchase two 20 pound bags..

10-25-2013, 10:13 PM	#8
Hankdad1 is one Smokin' Farker Join Date: 05-07-10 Location: Twin Cities, MN Name/Nickname : John	http://www.youtube.com/watch?v=sivMMDnUEpc __________________ CG Akorn, WSM, Green stainless Performer, Genesis 3000, 2 18.5" Weber kettles, Weber go anywhere charcoal. [COLOR=DarkOrange] [/COLOR]

10-26-2013, 03:22 PM	#9
utah95 Found some matches. Join Date: 08-25-13 Location: Salt Lake City, Utah	I am just learning to cold smoke. One of things I found out, after my first few tries, is that you can cold smoke in stages. Some people appear to do this regularly because of their setup and/or schedule. I think this is a good way to go while you are figuring out your setup and the amount of smoke you like for a particular item. I have had a few items that I think may have been better with less smoke. Additionally, like Yeti referenced some items the flavor seems to change somewhat when the items are refrigerated after smoking (I guess you could call it a resting period for cold smoking). My next batch of bacon I am you going to do in stages and start out with about 2/3 the time I have seen others use in order to find out what I like in my setup. Last edited by utah95; 10-26-2013 at 09:11 PM.. Reason: typo

10-27-2013, 10:09 AM	#10
Bro-be-que Knows what a fatty is. Join Date: 04-04-12 Location: Columbia, MO	Thanks, guys and gals! Helpful as always. __________________ "If it looks good, eat it!" - Andrew Zimmern BGE, Char Griller offset pit, Weber OTS

10-27-2013, 11:56 AM	#11
GARNAAL is one Smokin' Farker Join Date: 09-15-11 Location: Houston, TX	here some cold smoke tips.. the cheap way to cold smoke... using a modified sieve with some sawdust.. http://www.bbq-brethren.com/forum/sh...13&postcount=1 http://www.bbq-brethren.com/forum/sh...6&postcount=40 http://www.bbq-brethren.com/forum/sh...2&postcount=48 http://www.bbq-brethren.com/forum/sh...d.php?t=160303 __________________ food bloggin at http://oldjinks.blogspot.com/