UDS smokes on/cold smoke ideas

[rockyathabaska]

Tonight my son went out to our UDS to get it started for game day ABT's and he came right back in and told me it's still going after I shut it down last night.
It had been cruising at 160 on straight lump for 20 hrs after I'd q'ed two chickens yesterday afternoon!
And there was still a bunch of lump left to burn in the basket!
Turns out my metal band UDS mod to fit my weber lid wasn't air tight .
Should have had that figured.
It does get me wondering it I could use mt UDS for cold smoking say salmon or for curing sausage.
Has anyone tried this yet?
Seems very possible.

rockyathabaska

18" weber kettle
22.5"weber kettle
performer
UDS
weber gasser

[Phubar]

I still have that same problem with the lid of the MUDS.
You probably can cold smoke on it if you keep the right temp (beneath 86F).

[pkcdirect]

I just got a new item for cold smoking and used it for the first time today. I got it from http://www.amazenproducts.com (http://www.amazenproducts.com/) . It is called A-MAZE-N-SMOKER. It is quite simple really and works great, it doesn't raise the temperature inside the smoker at all.

I used it to smoke a load of cheese and was really impressed. I would think it would work for Salmon or Sausage or whatever.

The one thing I would do different is get the larger model, I got the 6"x6" and they make a 6"x8" which will add about 2 hours more smoke without refilling.

Also the Hardwood Sawdust is pretty cheap at Butcher and Packer website.

Here is what their website says about them

The A-MAZE-N-SMOKER was created out of my need to "Cold Smoke" meat, fish and cheese. After months of testing, we found the perfect combination of design, materials and sawdust that gives consistent results every time. The 6"x6" smoker will smoke for 6-8 hours on 4 oz. of A-MAZE-N-DUST and the 6"x8" smoker will burn for 8-10 hours on 6 oz. of A-MAZE-N-DUST.

Here are some pics it and my cheese all I did was light the sawdust and let it smoke, I never applied any heat and it didn't raise the inside cabinet temp at all...
http://i63.photobucket.com/albums/h151/pkcdirect/my_qviews/Picture162.jpg

http://i63.photobucket.com/albums/h151/pkcdirect/my_qviews/Picture165.jpg

http://i63.photobucket.com/albums/h151/pkcdirect/my_qviews/Picture161.jpg

[Phubar]

...but for cold smoking I use the Cold Smoke Generator from Pro-Q: http://www.macsbbq.co.uk/CSG.html

[Teleking]

As indicated, cold smoking is below 85*F. That being said I have used my UDS to cure and dehydrate snack sticks with great success holding temps at 150*F. 6 to 8 hours in the UDS and finished in my dehydrator.

YMMV
Cheers

[rockyathabaska]

all good input;I love a good gadget!
Gotta try one out.

thanks
Rockyathabaska

[Chef Jim]

That's pretty neat. But I don't know much about cold smoking.

[Wallaby]

jim

Cold smoking is great. Cheese, sausage, bacon, ham, salmon, olive oil, salt, nuts.. Smoking at temps below 90F. Any meat must be cured either with a brine or dry cure.

Mike

[Rookie'48]

I use the Smoke Daddy from Porkypas.com to smoke cheese & spices. Think kosher salt, paprika, different chili powders, etc. Olive oil - hmmmm, that's a new one that I'll have to try. ;>)