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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.


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Unread 08-30-2013, 03:46 PM   #1
Chef Jim
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Default All Weber Cold Smoker

I've been kickin around the idea of a cold smoker for a long time. I just thought I could get more smoke into something.

That something would be fish or sausage.

I have a 22.5 WSM and a little Smokin Joe. Since I added the Pimp kit to the WSM I have an extra door.

I took the original door and cut out a hole for a 4 inch duct fitting, then ripped the vent off the top of the little Joey and cut a hole in that too.

Sealed with red auto heat resistant caulk, added a 4inch dryer vent hose and clamped everything together.

Here is what it looks like.



Sharon wanted me to smoke a chicken last night so I figured I could do that on the Mini WSM and also start up the new guy too.

I had a fresh frozen (by me) piece of Salmon so I thawed that and cranked everything up.

My theory on the Cold unit was to use a Sam's Smoker Pro on top of the coals. That is just a smoker box that you use wet chips.

I fired them both up and used Hickory chips and chunks, for the mini.

Here are both of them cookin up a storm.



The smoke was really pumping out of both and the pron does not show it well.

Regardless, the mini ran about 240 and the SJ/WSM ran about 140-155.

Chicken was out in three and I left the salmon on until I had an internal of 127. Both were perfect.

I tried the salmon against a piece that I had smoked a while back.
WHAT A DIFFERENCE.

I like a lot of wood flavor, more than most people, except Sharon. This is the way I will be doing fish from now on.
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Unread 08-30-2013, 03:50 PM   #2
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That's slick as owl chit Jim. Good to see ya round.
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Unread 08-30-2013, 04:13 PM   #3
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Oh that is sweet! This has been on my list of things to do, but now I think it's jumped to the top. Jim, you're an inspiration. Give Sharon and the kids a kiss from me.
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Unread 08-30-2013, 04:20 PM   #4
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Very nice, Jim! I saw pics (on here I think) of someone using a Smokey Joe as a smoke generator for cold smoking, but your setup looks very professional!
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Unread 08-30-2013, 04:27 PM   #5
samfsu
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Very nice. any photos of the finished fish?
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Unread 08-30-2013, 04:43 PM   #6
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Great idea!!

Matt
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Unread 08-30-2013, 05:41 PM   #7
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Damn that is jam up! I bet that will do killer fish, might have to copy it and go cast net some mullet once the Gulf cools down a little.
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Unread 08-30-2013, 05:46 PM   #8
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Very Cool Sir! Thanks for posting!
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Unread 08-30-2013, 05:47 PM   #9
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Looks like a great unit you made, Fishy Picture?
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Unread 08-30-2013, 05:49 PM   #10
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As much as i love the enginuity ...and i do! lol Very cool build.

Get a Amazen tube smoker or Amazen pellet smoker to use for a cold smoke generator and keep the Joe for a WSM mini.
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Unread 08-30-2013, 06:26 PM   #11
Chef Jim
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Thanks for the kudos. Gore I now have dog hair in my mouth. Lucky I kissed Sharon first.

As for pics of the fish, I don't think a picture would have done it justice, and I wanted to get at the Chicken.

FYI you can buy a WSM door for cheap and SJ's area dime a dozen. Mine was a spare cause Sharon gave me a SJ Gold for xmas.
Cost was minimum.
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Unread 08-30-2013, 06:54 PM   #12
stl-rich
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Where can I buy a WSM door for cheap?
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Unread 08-31-2013, 10:53 AM   #13
Chef Jim
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I got mine from Weber. My idea of cheap and your idea of cheap might not be the same.

I had an old SJ and some of the parts handy, so I did not spend much for the whole setup.

Fwismoker suggested the A-Maze-N setup which appears to be an option if you do not want to invest the time. But I was going for true cold smoke, just on a much smaller scale. There is no fire in the WSM at all which in turn gives you a much lower temp.

As stated I was running about 155. I don,t think you can do that with the heat right below the fish.

With my setup you can control the temp of the smoke in two ways.

One, put ice water in the water pan.

Two, the vent hose will expand in length forcing the smoke to travel a longer distance. That allows the smoke to cool even more.
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Unread 08-31-2013, 08:34 PM   #14
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Did you make nova style smoked salmon? Did you cure it or just smoke it?
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Unread 09-01-2013, 08:56 AM   #15
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Quote:
Originally Posted by samfsu View Post
Did you make nova style smoked salmon? Did you cure it or just smoke it?
Not sure of what Nova style is. No cure, just seasoned with my favorite stuff. That being salt an pepper just before I put it on the smoke.

This was the first time I have cold smoked so I wanted to start simple, and will work up from there.

However, the salmon was awesome!

I am looking into starting an Aquaponic garden which would have Talipia for a protine source,
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A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.


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