Tatoosh
Full Fledged Farker
I returned to the USA from living overseas. All my BBQ gear is gone and I'm starting from scratch. To get started, I have recently got the very simple Big Chief electric smoker. It will work for simple smoke jobs, like hot smoking bacon, but I want to turn it into a cold smoker down the road.
When I do, I will use a detached smoke generator. My concern is they all seem to billow a fair amount of white smoke. When I smoked with my Weber grill, I aimed for minimal white smoke, not lots of it. So do smoke generators over-smoke? Is there a way to control that or a better approach for a detached smoke-generator that will be connected by a dryer exhaust hose to the Big Chief?
Or is there a particular design of smoke-generator that allows to get the thin blue smoke we normally strive for? I want to cold smoke bacon down the road - 8 to 10 hours at a time and up to three or four sessions (cumulative of up to 40 hours of light smoking). So I definitely don't want to lay heavy smoke on the cured pork for that sort of time frame.
Any one with experience in detached cold smoking with a smoke generator, I'd love to hear. I do have some preference for wood chips compared to pellets. I used the A-MAZE-N smoke tube with pellets before and would use one of their products with chips if possible, but not sure how to do it as a detached smoke-generator and keep the chips going while keeping the smoke output light.
When I do, I will use a detached smoke generator. My concern is they all seem to billow a fair amount of white smoke. When I smoked with my Weber grill, I aimed for minimal white smoke, not lots of it. So do smoke generators over-smoke? Is there a way to control that or a better approach for a detached smoke-generator that will be connected by a dryer exhaust hose to the Big Chief?
Or is there a particular design of smoke-generator that allows to get the thin blue smoke we normally strive for? I want to cold smoke bacon down the road - 8 to 10 hours at a time and up to three or four sessions (cumulative of up to 40 hours of light smoking). So I definitely don't want to lay heavy smoke on the cured pork for that sort of time frame.
Any one with experience in detached cold smoking with a smoke generator, I'd love to hear. I do have some preference for wood chips compared to pellets. I used the A-MAZE-N smoke tube with pellets before and would use one of their products with chips if possible, but not sure how to do it as a detached smoke-generator and keep the chips going while keeping the smoke output light.