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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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01-15-2010, 09:36 AM | #1 |
Found some matches.
Join Date: 01-12-10
Location: Austin, TX
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Pro Q Cold Smoke Generator Alternative?
First Post!
I've got a WSM and I want to cold smoke some fish, cheese, etc. I've seen the Pro Q Cold Smoke Generator, but it seems expensive for what it is. Anyhow, I picked up some aluminum window screen from the Home Depot and I can bend that into a single row and it would do practically the same thing as the Pro Q Cold Smoke Generator. I'd fill it with sawdust and light the end of it. However, I'm worried about the chemicals the material might be coated with that would burn off during the smoke. I'm also wondering if the screen would hold up to the heat. Any opinions or ideas on this? Thanks! |
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01-15-2010, 03:30 PM | #2 |
Quintessential Chatty Farker
Join Date: 11-12-06
Location: Des Moines, Iowa
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I think that I would avoid the window screen. Too many unknowns (coating, actual metalic composition, etc.) for me to have in food usage.
__________________
Dave Compton KCBS MasterCBJ # 22569 Member of the 100+ Contest Club Judge Number 6 competition BBQ team Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff. |
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01-15-2010, 03:35 PM | #3 |
somebody shut me the fark up.
Join Date: 04-14-04
Location: Choctaw, OK
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This ^^^^.
Maybe some thin sheet metal? And go on over to Cattle Call and introduce yourself!
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Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge |
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01-15-2010, 03:35 PM | #4 |
Full Fledged Farker
Join Date: 03-26-09
Location: NW, MO
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Could try putting in the fire and burning off any coating it might have first, then using it and reporting back on its usefulness??
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01-15-2010, 06:01 PM | #5 |
is one Smokin' Farker
Join Date: 05-16-08
Location: Geneva, IL
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I cold smoke in my WSM all the time. I use an aluminum soup can that I cut the top and bottom out of. I put 5-6 briquettes in and light. Once they are completely gray I add a chunk of wood on top and I am in business.
I can only do this in the winter when the temp outside is cold. Most soup cans have a linner in them. Make sure you burn it out good before you use it for cooking.
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Dave Geneva, IL Misplaced in the Mid-West NB Bandera 22.5" Weber Kettle [COLOR=black]22.5" WSM[/COLOR] |
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01-15-2010, 06:10 PM | #6 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I am planning on using one of the tin cans my nephew shoots with his .22, there are plenty of holes, just gonna burn it out and go with it. I would avoid window screening, maybe use a cheap stainless steel strainer (or a used one from Goodwill) and bend it up from that?
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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01-15-2010, 06:44 PM | #7 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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The Pro Q Cold Smoke Generator may be more money than you want to spend, but I assure you it's not to expensive for what it is. It's a fabulous product that does exactly what it's advertised to do. It's a great, great product.
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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01-15-2010, 07:24 PM | #8 | |
Full Fledged Farker
Join Date: 12-16-06
Location: Lubbock, TX
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Quote:
+1 I did this quite a bit and it's pretty easy to do. I would just grab about the same number of briqs and then soak 1*1 chunks in water and place them on top of each coal in different parts. I would add another 5 about every hour and the wood would go for 2-3 hours before a need to be replaced. This year I made my smoke shack, but the WSM is a cold smokin' machine when its lower than 40 degrees.
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New Braunsfels Vertical Smoker, Webber Drum Smoker, Char-broil Gasser, and a turkey fryer |
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01-15-2010, 09:07 PM | #9 |
Found some matches.
Join Date: 12-12-09
Location: Cropwell, AL
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I'm going to try this http://www.nibblemethis.com/2009/11/...ver-style.html
Props to the guys at nibble me this. I've got $10 in mine with the cost of the soldering iron.
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Large BGE, 22.5" Weber Kettle, Roccbox, 28" Blackstone Griddle |
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01-15-2010, 10:03 PM | #10 | |
Quintessential Chatty Farker
Join Date: 11-12-06
Location: Des Moines, Iowa
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Quote:
__________________
Dave Compton KCBS MasterCBJ # 22569 Member of the 100+ Contest Club Judge Number 6 competition BBQ team Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff. |
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01-16-2010, 11:09 AM | #11 |
Found some matches.
Join Date: 01-12-10
Location: Austin, TX
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Thanks for all the help, hints and tips. All your posts have been quite useful.
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01-16-2010, 02:37 PM | #12 |
Is lookin for wood to cook with.
Join Date: 02-26-09
Location: niagara, new york
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Make your own, why blow 50 bucks, you can buy 50 bucks worth of cheese. Alum screen is fine.
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