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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 06-20-2010, 06:29 PM   #1
Got Wood.
Join Date: 05-29-09
Location: Sultan,Wa
Default Traeger Cold Smoker

Has anyone used the Traeger cold smoker unit? If so is it worth it for Salmon and Cheese.
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Old 06-20-2010, 08:44 PM   #2
somebody shut me the fark up.
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Join Date: 05-04-05
Location: Coral Bay, USVI

Good question. <bump>
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Old 06-21-2010, 05:38 PM   #3
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Join Date: 06-16-10
Location: Beaverton Oregon

Take a piece of dryer vent tubing and run it into some type of box with a rack in it (I am using an old Little Chief smoker that didn't work and was given to me for free) Then place the dryer vent on the smokestack of the Traeger and run the other end into the smoke box. Depending on conditions you can lengthen the vent tubing to cool the temp inside of your smoke box. I have done lots of smoked cheese like this with GREAT results.
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Old 06-22-2010, 10:50 AM   #4
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Join Date: 02-13-10
Location: Milwaukee, WI

Best bet is to make a cold smoke generator. Fre a few buck you can do that with some aluminum dryer vent tubing and a gallon paint can. the vent tubing can be run to any type of emclosure from a cardboard box to the ash door on a BGE. They have some good plands at NakedWhiz's websites.
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Old 06-22-2010, 11:55 AM   #5
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Join Date: 05-06-10
Location: Niagara Region, Canada

I had the cold smoker attachment on my little tex. I could never get it stay cold enough even on the smoke setting unless it was below 0C (32F for you non metric hooligans )

I ended up going the dryer tubing and cardboard box route which worked well.
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