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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 12-12-2015, 10:21 AM   #1
Adubree86
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Default Cold smoker question

I built a Venturi smoker with a fish pump and am having trouble getting the smoke to draw through the smoker. Since the smoke is cold there is no heat to raise the smoke through the cab. Short of a fan on top the exhaust to draw smoke how do you guys get the smoke to draw?
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Old 12-12-2015, 10:29 AM   #2
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I have a smoke daddy... you might want to try to mimmic that.
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Old 12-12-2015, 10:42 AM   #3
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Never seen a venturi smoker so all I can offer is... Are your vents open for proper air flow?

I use the A-Maze-N Pellet smoker. Just set it in the smoker, light one end with a torch, and close it up. I have gotten up to 10.5 hours of cold smoke from a single fill, before refilling and allowing to burn in the other direction. Easy Peasy...

It follows the normal air flow of the smoker, bottom vent open, top vent open. The warm smoke naturally rises exiting the chimney and is refreshed with fresh air from below.

Wish I could be of better assistance.....

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Old 12-12-2015, 10:53 AM   #4
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http://www.smokingmeatforums.com/con.../1000/flags/LL

This is an example of what I've built.
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Old 12-12-2015, 10:59 AM   #5
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Quote:
Originally Posted by IamMadMan View Post

I use the A-Maze-N Pellet smoker. Just set it in the smoker, light one end with a torch, and close it up. I have gotten up to 10.5 hours of cold smoke from a single fill, before refilling and allowing to burn in the other direction. Easy Peasy...

It follows the normal air flow of the smoker, bottom vent open, top vent open. The warm smoke naturally rises exiting the chimney and is refreshed with fresh air from below.


sorry to hijack...

This looks really interesting. I'm wondering if I could use it to do cheese in my webber. The issue I think I would have with the Traegar is I don't have a bottom vent, so without actually running it, I don't get air flow.

maybe the 6x6 smaller unit might be right up my ally
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Old 12-12-2015, 11:10 AM   #6
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Quote:
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sorry to hijack...

This looks really interesting. I'm wondering if I could use it to do cheese in my webber. The issue I think I would have with the Traegar is I don't have a bottom vent, so without actually running it, I don't get air flow.

maybe the 6x6 smaller unit might be right up my ally
Yes it works in a Weber, just set it on the charcoal rack in lieu of using charcoal, line the cheese near the outer edges of the cooking grate for more even application of smoke.
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Old 12-12-2015, 11:18 AM   #7
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awesome. i've been trying to figure out how to capture the smoke from my Traegar and put it into a cold chamber (without buying their attachment). I think this looks much more promising and its a reasonable price
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Old 12-12-2015, 11:23 AM   #8
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OP, you are correct. You need air flow, or else you're just going to create stagnant smoke and bad flavors. Without a fan, you'll need to have some small amount of heat source to create the "hot air rises" effect to pull cooler air in the bottom as the warm air escapes the top vents, pulling the smoke along for the ride. Many people use various size lightbulbs (depending on heat needed based on cabinet size, outside air temp, and desired cabinet temp) in their cabinets to create enough heat to draw. Just need to make sure not to overheat and cook your food.
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Old 12-12-2015, 12:36 PM   #9
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I built the same thing, and my first attempt didn't work well due to the size of the air pump. I ended up buying an 80 gallon air pump and it works great. The other thing to do is make sure the insert goes in past the t connection by a a half inch to an inch. This will help draw air from the box and not the back end of the pipe.
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Old 12-12-2015, 12:56 PM   #10
IamMadMan
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Quote:
Originally Posted by Adubree86 View Post
http://www.smokingmeatforums.com/con.../1000/flags/LL

This is an example of what I've built.

Likes like a real monster, nice output.
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Old 12-12-2015, 02:44 PM   #11
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I had to upload a pic, but here is mine working




Last edited by Bbq_lover; 12-12-2015 at 03:05 PM..
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Old 12-12-2015, 04:40 PM   #12
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Sounds like you need an intake hole at the bottom of the burn chamber. My homemade venturi also has fish pump line flush with the smoke output tube if you look inside the burn chamber.
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Old 12-12-2015, 06:03 PM   #13
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Pellet smoker works like a charm. Been known to use a cardboard box.
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Old 12-12-2015, 07:49 PM   #14
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I got it leveled out after about 20 mins. The smoke got a bit hotter and started flowing better out the top of the smoker. Could be better though.
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Old 12-12-2015, 08:43 PM   #15
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Quote:
Originally Posted by PNW Smoker View Post
sorry to hijack...

This looks really interesting. I'm wondering if I could use it to do cheese in my webber. The issue I think I would have with the Traegar is I don't have a bottom vent, so without actually running it, I don't get air flow.

maybe the 6x6 smaller unit might be right up my ally
I use the large A-maz-ing tube smoker in my Yoder 640 to cold smoke.
Just light it, put it in the cook chamber above the firepot, and run the fan with out starting the auger. Works great, I get about 3 hours of good smoke from a tube full of pellets.
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