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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 03-15-2013, 03:44 PM   #1
CharredApron
Babbling Farker

 
Join Date: 02-24-13
Location: Ventenac en Minervois, France
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
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"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, Omar the WGA, and Sophia my WFO
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Old 03-15-2013, 06:03 PM   #2
bbqguru123
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Join Date: 02-11-13
Location: Alberta
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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.
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Old 03-15-2013, 06:24 PM   #3
Yellowhair42
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Join Date: 03-24-12
Location: Medina,Ohio
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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.
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Old 03-15-2013, 06:29 PM   #4
ButtBurner
Babbling Farker

 
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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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.
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Old 03-15-2013, 06:30 PM   #5
colonel00
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Join Date: 06-03-10
Location: Shawnee, KS
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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
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Old 03-15-2013, 09:24 PM   #6
CharredApron
Babbling Farker

 
Join Date: 02-24-13
Location: Ventenac en Minervois, France
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?
__________________
Follow me at Uncle Jed's BBQ and like the new French Barbecue Association, on Facebook. Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award

"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, Omar the WGA, and Sophia my WFO
Member KCBS, FBA, CBJ, and Founder French Bbq Association www.kcbs.fr
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Old 03-16-2013, 01:52 PM   #7
GARNAAL
is one Smokin' Farker
 
Join Date: 09-15-11
Location: Houston, TX
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....
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