ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 03-15-2013, 03:44 PM   #1
CharredApron
Babbling Farker


 
CharredApron's Avatar
 
Join Date: 02-24-13
Location: Ventenac en Minervois, France
Downloads: 0
Uploads: 0
Default Cold Smoking in Vision Kamado or Smokehouse?

What is the most cost effective way to build a smoke generator for my Kamado grill. Thinking about smoking cheese, salt and of course bacon. So much information out there I am looking to the Brethren for you HO. Should I just build a smoke house? Maybe hang some sausages? I don't know anything about this cold smoke process, but I can build just about anything.
Thanks in advance!
Jed
__________________
Backyard Disasters are my specialty.

"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG
Member KCBS, FBA
Pitmaster at "Sultans of Sting" BBQ Team it's a French thing!

Join us in Europe for this Summers' European Bash here http://www.bbq-brethren.com/forum/sh...80&postcount=1
CharredApron is offline   Reply With Quote


Unread 03-15-2013, 06:03 PM   #2
bbqguru123
Got rid of the matchlight.
 
Join Date: 02-11-13
Location: Alberta
Downloads: 0
Uploads: 0
Default

I bought the Big Kahuna from smokedaddyinc.com. Used it for cold smoking salmon. It works awesome. It generates an incredible amount of smoke. I tried a maze cold smoke generator and could never get it to work that well.

I plan to smoke more salmon, and tire to cold smoke some bacon.

Because it is below freezing here right now, I am trying to manifold my cyberq and cold smoke generator together and use the fan output from the cyberq to also turn the air pump on the smoke generator on and off. Plan is to maintain the kamado at 55 F while I cold smoke.
bbqguru123 is offline   Reply With Quote


Unread 03-15-2013, 06:24 PM   #3
Yellowhair42
is one Smokin' Farker
 
Join Date: 03-24-12
Location: Medina,Ohio
Downloads: 0
Uploads: 0
Default

Probably the cheapest is the one someone on here made from a seive.When I started I actually used a cardboard box and el cheapo hot plate.That evolved into my Ugly Plywood Box Smoker.
__________________
UPBS(Ugly Plywood Box Smoker), Costco Vision Komado, Weber Smokey Joe Silver(soon to be a mini WSM)
Yellowhair42 is offline   Reply With Quote


Unread 03-15-2013, 06:29 PM   #4
ButtBurner
Babbling Farker

 
ButtBurner's Avatar
 
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
Downloads: 2
Uploads: 0
Default

go to the dollar store and get a splatter acreen

cut the screen out of the center.

rool up the screen into a tube shape, use hose clamps to hold it in shape on both ends.

Make it about 1 - 2" diameter

pinch one end off

fill the open end with pellets.

Light it with a torch and let it burn for 5 - 10 mins

blow out the flame and put it in your smoker.
ButtBurner is online now   Reply With Quote


Unread 03-15-2013, 06:30 PM   #5
colonel00
Quintessential Chatty Farker

 
Join Date: 06-03-10
Location: Shawnee, KS
Downloads: 0
Uploads: 0
Default

That or go get yourself a $5 soldering iron and a tin can. Drill a hole in the can at the bottom. Insert the soldering iron and fill the can with chips. Place in the bottom of your cooker and plug it in
__________________
Brad
I was stripped by Guerry while he was wearing a skirt
Proud owner of the PentaZero
WWWWFBBQADD
0 out of 1 members found this post helpful

“I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson
colonel00 is online now   Reply With Quote


Thanks from: --->
Unread 03-15-2013, 09:24 PM   #6
CharredApron
Babbling Farker


 
CharredApron's Avatar
 
Join Date: 02-24-13
Location: Ventenac en Minervois, France
Downloads: 0
Uploads: 0
Default Cold smoke ???? continued

I am in South Florida, I don't think I can maintain a cool enough temperature for a cold smoke of such things like cheese or salts and I would be hesitant to try salmon. I do however have a walk-in refrigerator but I would need some way of segregating an area only for cold smoke. Also the temp in the walk-in is around 38 degrees. Is that too cold for a good cold smoke?
__________________
Backyard Disasters are my specialty.

"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG
Member KCBS, FBA
Pitmaster at "Sultans of Sting" BBQ Team it's a French thing!

Join us in Europe for this Summers' European Bash here http://www.bbq-brethren.com/forum/sh...80&postcount=1
CharredApron is offline   Reply With Quote


Unread 03-16-2013, 01:52 PM   #7
GARNAAL
Take a breath!
 
Join Date: 09-15-11
Location: Houston, TX
Downloads: 0
Uploads: 0
Default here's mine...

Quote:
Originally Posted by Hometruckin View Post
What is the most cost effective way to build a smoke generator for my Kamado grill. Thinking about smoking cheese, salt and of course bacon. So much information out there I am looking to the Brethren for you HO. Should I just build a smoke house? Maybe hang some sausages? I don't know anything about this cold smoke process, but I can build just about anything.
Thanks in advance!
Jed
http://www.bbq-brethren.com/forum/sh...2&postcount=48

I use it for cold smoking cured Salmon & Sausages etc. in my 2 door smoker or place the sieve in my BBQ for pieces of fish or smaller stuff ..

works like a champ - make sure to light it from the bottom on one end to get it going....
__________________
food bloggin at http://oldjinks.blogspot.com/
GARNAAL is offline   Reply With Quote


1 members found this post helpful.
Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 12:26 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts