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Unread 02-09-2014, 11:55 AM   #1
bathmatt
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Default UDS and cold smoking?

Quick question,
I just built an UDS and love it, however, I am curious if I could convert it to also cold smoke?? One thought, placing a hot plate in the fire basket, and rigging some sort of wood shoot?? Any ideas? Is this a common thing to do?

Matt
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Unread 02-09-2014, 11:58 AM   #2
Fwismoker
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The simplest thing for you to do would be just place a cold smoke generator in the charcoal basket.
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Unread 02-09-2014, 12:07 PM   #3
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Soldering iron and woodchips in a can works good. Thats what I use. Or you could buy a a-maze-n cold smoker. Im sure some woodchips in a pan on a hot plate would work but it might generate too much heat for cold smoking
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Unread 02-09-2014, 12:17 PM   #4
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Or you can do wacky things like this (wooden steamer basket I never used) :

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Unread 02-09-2014, 12:24 PM   #5
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Quote:
Originally Posted by bbqgeekess View Post
Or you can do wacky things like this (wooden steamer basket I never used) :

Geek actually has the best concept for the best tasting smoke.

Things like the Amazen or a soldering iron, woodchips and a can will produce smoke but generating smoke from a separate hot fire imo can't be beat for quality.
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Unread 02-09-2014, 12:27 PM   #6
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Quote:
Originally Posted by Fwismoker View Post
Geek actually has the best concept for the best tasting smoke.

Things like the Amazen or a soldering iron, woodchips and a can will produce smoke but generating smoke from a separate hot fire imo can't be beat for quality.
Well I need to run that pipe further away from the UDS really.. it was barely cool enough to smoke cheese.. was in the low 90's if I recall on a cold day. I've seen lots of cold smokers where they have a pit in the ground and run a long pipe to a smoke house.. this is what I'd like ideally :)

Also, my cheese tasted a bit like a cheeseburger because there were fat vapors from a previous cook.

The resulting cheese was not bitter at all and I could eat it right after smoking it. Because it was smoked with mostly blue smoke.

So I am thinking about using my little smokey joe silver (I am no longer using since I upgraded my mini wsm to SJG), as a dedicated firebox for cold smoking--this way there will be no meaty/fat flavors to contaminate the pure blue smoke. I can sit it on the ground and run some pipe up from the top of it.. for a good distance, to a little wooden box smokehouse or something.
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Unread 02-09-2014, 12:51 PM   #7
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Quote:
Originally Posted by bbqgeekess View Post
Well I need to run that pipe further away from the UDS really.. it was barely cool enough to smoke cheese.. was in the low 90's if I recall on a cold day. I've seen lots of cold smokers where they have a pit in the ground and run a long pipe to a smoke house.. this is what I'd like ideally :)

Also, my cheese tasted a bit like a cheeseburger because there were fat vapors from a previous cook.

The resulting cheese was not bitter at all and I could eat it right after smoking it. Because it was smoked with mostly blue smoke.

So I am thinking about using my little smokey joe silver (I am no longer using since I upgraded my mini wsm to SJG), as a dedicated firebox for cold smoking--this way there will be no meaty/fat flavors to contaminate the pure blue smoke. I can sit it on the ground and run some pipe up from the top of it.. for a good distance, to a little wooden box smokehouse or something.

Hot fire in a smoke daddy with a lump, and chips/chunks combo connected to a mini smoke house is my go2.... I love the flavor

If i ever wanted to cold smoke lots of sausage or something I'm going to hook a Smoke daddy up to a big smoke house.




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Unread 02-09-2014, 01:25 PM   #8
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Fwi, I didn't realize you could do a hot fire in your lil smoke generator. Maybe I should look into it. Can you eat your cheese within say a couple days after smoking or would it be bitter?
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Unread 02-09-2014, 01:35 PM   #9
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Quote:
Originally Posted by bbqgeekess View Post
Fwi, I didn't realize you could do a hot fire in your lil smoke generator. Maybe I should look into it. Can you eat your cheese within say a couple days after smoking or would it be bitter?
Yea using lump in that thing gets way hot...i don't even add wood until it's really cooking.

No you always have to let cheese mellow for week or two minimum.
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Unread 02-09-2014, 03:04 PM   #10
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I got the a-maze pellet tray for Christmas. 2 bricks in a cardboard box with some vents cut in it and poked some dowel rods through to set racks on.

Works great
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Unread 02-09-2014, 04:50 PM   #11
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Quote:
Originally Posted by Teleking View Post
I got the a-maze pellet tray for Christmas. 2 bricks in a cardboard box with some vents cut in it and poked some dowel rods through to set racks on.

Works great
How do you heat up the pellets in the tray? electric? Fire?
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Unread 02-09-2014, 05:39 PM   #12
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Matt have you checked out this thread? http://www.bbq-brethren.com/forum/sh...d.php?t=153009

Pretty simple way to cold smoke and it's inexpensive too.

......or you could build a smokehouse.
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Unread 02-09-2014, 07:23 PM   #13
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Quote:
Originally Posted by bathmatt View Post
How do you heat up the pellets in the tray? electric? Fire?
Light them up with a torch and set pellet tray on the bricks. I lit both ends of the maze today and got pretty much 7 hours of smoke. Went out to take the cheese off and turned around for a blink of an eye and the smoke stopped. Been playing with the a-maze-n-pellet smoker since Christmas and my cheese is getting rave reviews ice fishin.
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Unread 02-10-2014, 01:51 PM   #14
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Quote:
Originally Posted by cowgirl View Post
Matt have you checked out this thread? http://www.bbq-brethren.com/forum/sh...d.php?t=153009

Pretty simple way to cold smoke and it's inexpensive too.

......or you could build a smokehouse.
Thanks, I will give that a whirl :)
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