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GENERAL BOARDS => Other Artisan Crafts => Topic started by: Al Lewis on February 09, 2013, 01:28:19 PM

Title: Cold Smoker
Post by: Al Lewis on February 09, 2013, 01:28:19 PM
I'm thinking about buying one of these and wondered if anyone had any experiences with them.  Went and looked at it yesterday and the cabinet and door are all double walled and insulated.  First appearance was very good.  I plan on using it as a cold smoker, it goes down to 100F, for cheeses and meats.

http://www.lowes.com/pd_416468-58355-20070513_4294703217__?productId=4459487&Ns=p_product_avg_rating (http://www.lowes.com/pd_416468-58355-20070513_4294703217__?productId=4459487&Ns=p_product_avg_rating)|1&pl=1&currentURL=%3FNs%3Dp_product_avg_rating%7C1&facetInfo=
Title: Re: Cold Smoker
Post by: H-K-J on February 09, 2013, 01:34:06 PM
I was looking at this on line yesterday and want to go down to Sportsman's warehouse to see it up close
Title: Re: Cold Smoker
Post by: Al Lewis on February 09, 2013, 02:05:36 PM
It looks really nice H-K-J.  All double wall insulated door with heat proof weather stripping.  The handle on the side is to put more wood in.  I like the electric part because it just gives you the flavor of the wood smoke.  Don't have to spend all of your time tending it either.
Title: Re: Cold Smoker
Post by: Sailor Con Queso on February 09, 2013, 02:56:49 PM
I have a similar electric smoker, but it's worthless for cheese. Yes, it will go down to 100F, but at low temps it will produce very little (if any) smoke. I use a little gizmo called a smoke pistol. You can feed a stream of cold smoke anywhere you want. An old BBQ grill, or even a Rubbermaid container works great. There are many other references throughout the forum for simple effective techniques.
Title: Re: Cold Smoker
Post by: H-K-J on February 09, 2013, 03:05:16 PM
Good point Sailor, I have a Little Chief and was trying to figure out ways to regulate smoke and heat.
I did find this (http://www.smokepistol.com/smokepistol.html) if that is what you were referring to
Title: Re: Cold Smoker
Post by: Al Lewis on February 09, 2013, 03:21:15 PM
Great idea but I could just buy the cartridges and use those without the $85.00 fan.  Besides, that's not going to smoke two hams and 10 pounds of bacon. LOL  Jury's still out on this one but I am liking this MasterForge.
Title: Re: Cold Smoker
Post by: H-K-J on February 09, 2013, 04:24:08 PM
I'm thinkin the smoke pistol would work alright in my little chief, the pistol is $54.95, three smoke pellets are $7.95
I do believe you are right about the hams-n-bacon ;)
Title: Re: Cold Smoker
Post by: Al Lewis on February 09, 2013, 06:55:27 PM
Well it's here now.  One way or the other I'm smoking something!!  LOL
Title: Re: Cold Smoker
Post by: shotski on February 09, 2013, 09:16:07 PM
Nice , looks very similar to my Bradly smoker. I just love it.

http://www.amazon.com/dp/B000FJZ150/ref=asc_df_B000FJZ1502385255?smid=ATVPDKIKX0DER&tag=pg-1146-06-20&linkCode=asn&creative=395097&creativeASIN=B000FJZ150 (http://www.amazon.com/dp/B000FJZ150/ref=asc_df_B000FJZ1502385255?smid=ATVPDKIKX0DER&tag=pg-1146-06-20&linkCode=asn&creative=395097&creativeASIN=B000FJZ150)
Title: Re: Cold Smoker
Post by: shotski on February 10, 2013, 09:37:38 AM
Cold smoking is done between 80 - 100 degrees which really nither of these smokers will do with out some fudging. 

http://ezinearticles.com/?What-Exactly-is-Cold-Smoking?&id=108679 (http://ezinearticles.com/?What-Exactly-is-Cold-Smoking?&id=108679)

If you go down to the highlighted " Bradly Smoker" in the article it will give you some Ideas on how to fudge it. The nice thing about the Bradly is that there is a smoke element and a heater element. When cold smoking I just use the smoke element with ice.


http://www.smoker-cooking.com/coldsmokedsalmon.html (http://www.smoker-cooking.com/coldsmokedsalmon.html)
Title: Re: Cold Smoker
Post by: Al Lewis on February 10, 2013, 09:58:50 AM
We'll see how this one works out.  I looked at the Bradly prior to buying this one however no one around here had any and I was concerned about being limited to their wood tablets for a smoke source.  Like the Smoke Pistol, that Sailor recommended, you cannot simply use good ole wood chips.  I'm always wary of any product that makes me rely on their continued business to keep something running.  With regards to the temperatures, I'll experiment with this ones side vent to see what temps I can get.  The readout goes down to 56F, probably lower but that's what it read on my back deck yesterday, so I can do a host of things to control temperature.  Believe me this isn't my first rodeo on smokers.  ;)
Title: Re: Cold Smoker
Post by: shotski on February 10, 2013, 10:59:47 AM
"Believe me this isn't my first rodeo on smokers."

I saw the picture you posted of the smoker with the smoke chamber on the side. You are right about needing to purchase the Bradly pucks but I have had some success with small chips and dust. 
Title: Re: Cold Smoker
Post by: Al Lewis on February 10, 2013, 11:33:30 AM
I'm sure that in a pinch you could readily make your own biscuits with a arbor press and a make shift form.  Not sure what the diameter of them is but a short piece of fence pipe might work perfectly.  You could custom mix your wood.
Title: Re: Cold Smoker
Post by: DeejayDebi on April 13, 2013, 02:07:54 AM
Gentleman - I suggest lighting just a few pieces of charcoal (I use 4 or 5), placing a few small chunks of wood on top and letting it smolder for a nice cold smoke. If you cut your own wood, slice the limbs into discs about 2 inches thick and break away pieces as needed. This will burn slower and cooler and smolder nicely. Once you get the coals burning just add a few more as they burn down so they light the next ones. Works great even for cheese BUT you do need a wood pan. On an electric try putting a pan over the heating elements and then a cast iron trivet or someting inside that to burn the coals on so you don't gum up the works. Anything that can hold a few hot briquettes safely can be used for a cold smoker.
Title: Re: Cold Smoker
Post by: Brie on April 13, 2013, 09:44:37 PM
I have used both the "Smoking Gun" and the Bradley and the Bradley rocks! I love the briquettes and the fact that they have so many flavors--pecan, hickory, cherry, apple--and more! More than an hour is too much! I smoked a gouda in pecan and a provolone in cherry. I think smoking is best on young cheese, as it adds to the taste of a young cheese making it more complex--the older cheese does that on its own--thoughts?
Title: Re: Cold Smoker
Post by: CheeWilly on April 14, 2013, 04:01:30 AM
I have a cold smoker setup on my bradley that works very well for smoking cheese.  I would highly recommend a bradley.  Here is a picture of my setup.
(http://i1284.photobucket.com/albums/a563/tuffsstuff/IMG_20130128_152006_zps65b39eb5.jpg) (http://s1284.photobucket.com/user/tuffsstuff/media/IMG_20130128_152006_zps65b39eb5.jpg.html)
Title: Re: Cold Smoker
Post by: Al Lewis on July 04, 2013, 01:43:31 PM
Well I finally took sailor's advice and ordered a smoke pistol.  Should be fun smoking a mutschli.  Also delicious!!
Title: Re: Cold Smoker
Post by: Slemps on July 09, 2013, 03:39:20 AM
Hi All,

Had to throw in my opinion here as I own a Bradley.

I think you did the right thing, Bradley pucks are expensive and it is a drag not being able to use your own wood.

Also, when I smoke cheese, I find the Bradley puts out too much smoke. I use something that gives a much more subtle, gentle smoke flavour. It generates virtually no heat at all but is burning real wood.

I use a Pro Q Cold Smoke Generator. You may not be able to get these easily in the US but there is another company that makes a similar product in the US called A-Maze-N (as good, if not better).

You should check these out, I use mine inside my Bradley cabinet for cold smoking all sorts (mainly salmon). With any kind of cold smoking, you get a much better flavour via a little smoke for a long time than lot of smoke for a short time.

For comparison, if I was to smoke my salmon with the Bradley, more than 2 hours of smoke would be too much and leave it bitter and uneven. With the Pro Q, I go for about 12 hours and the flavour is subtle and balanced.

Hope this helps.
Sam.
Title: Re: Cold Smoker
Post by: stratocasterdave on July 10, 2013, 02:50:15 PM
Hi Al,

Good luck with the Smoke Pistol.  I had bad luck with mine.  Actually I had one fail and they gave me a second.  But it could have been me.  It's tricky to light and keep going in my opinion. 

I second Slemps on the A-Maze-n smoker.

If you like gadgets, below is another one.  I have use this cold smoke generator consistently in a commercial environment and I love it!

http://smokedaddyinc.com/smokers.htm (http://smokedaddyinc.com/smokers.htm)

Dave
Title: Re: Cold Smoker
Post by: Sailor Con Queso on July 10, 2013, 04:54:36 PM
Dave,

Which one do you use? What's your commercial application? Do you have to use their pellets?
Title: Re: Cold Smoker
Post by: Slemps on July 11, 2013, 03:25:56 AM
Dave,

That looks really interesting. Do you know if it can take sawdust? What do you use?

How big was the smoker you used it in?

Do you think the largest one would produce enough smoke for a 6 x 5 x 6 foot smokehouse?

Sam.
Title: Re: Cold Smoker
Post by: stratocasterdave on July 11, 2013, 08:07:44 AM
Dave,

That looks really interesting. Do you know if it can take sawdust? What do you use?

How big was the smoker you used it in?

Do you think the largest one would produce enough smoke for a 6 x 5 x 6 foot smokehouse?

Sam.

Sam, Never tried sawdust.  Pellets work. What I found works best is a mix of stuff.  Lump charcoal and chunks of wood mixed.  It's pretty failsafe.

The largest one will produce enough for the house you have.

Al, there's a special technique to the Smoke Pistol.If you get it going it will work great.

Dave
Title: Re: Cold Smoker
Post by: David Helmers on July 11, 2013, 09:28:36 AM
I've been using a cheap electric hotplate in my propane hot smoker with a cast iron skillet for the wood. I've used chips, chunks sawdust, but the best for a lot of smoke is shavings from a power planer. Smoking can really add a lot to a mediocre cheese.
Dave in CT
Title: Re: Cold Smoker
Post by: Slemps on July 11, 2013, 09:53:54 AM
Sam, Never tried sawdust.  Pellets work. What I found works best is a mix of stuff.  Lump charcoal and chunks of wood mixed.  It's pretty failsafe.

The largest one will produce enough for the house you have.

Al, there's a special technique to the Smoke Pistol.If you get it going it will work great.

Dave

Excellent, thanks Dave.
Title: Re: Cold Smoker
Post by: stratocasterdave on July 12, 2013, 09:34:34 AM
Dave,

Which one do you use? What's your commercial application? Do you have to use their pellets?

I use the largest one they make.  It's a little over sized for my needs. 

I make sausages and other typical butts/briskets.  I just put in my own stuff.  The owner sells some but advises people to use thier own if they want.  I use chunks of hickory and even some oak sticks (from a tree nearby).  I through in a little charcoal lumps if I want to ease thesmoke back a bit.

Its intersting, the beauty of the set up is that you can smoke at any temp you want.  My set up is electric and is PID controlled.  I don't really know why but for cheese it seems like around 80F works the best for me.

Dave
Title: Re: Cold Smoker
Post by: Slemps on July 12, 2013, 10:06:11 AM
So what kind of time do you actually get out of it for a full burn?

I'm just about to setup with a chimenea and large metal hose for my smokehouse. Aiming to burn sawdust in it. If this thing works as it looks, it could save me a load of work and a lot of space.

This device has it's appeal though. I saw some reviews stating that the smoke wasn't thin and blue but white indicating a burn that's too complete (produce the bitter flavours and deposits). However others say this is down to an incorrect setup.

Decisions decisions.
Title: Re: Cold Smoker
Post by: stratocasterdave on July 15, 2013, 11:15:23 AM
So what kind of time do you actually get out of it for a full burn?

I'm just about to setup with a chimenea and large metal hose for my smokehouse. Aiming to burn sawdust in it. If this thing works as it looks, it could save me a load of work and a lot of space.

This device has it's appeal though. I saw some reviews stating that the smoke wasn't thin and blue but white indicating a burn that's too complete (produce the bitter flavours and deposits). However others say this is down to an incorrect setup.

Decisions decisions.

You can lift the top and add more wood as needed.  One full container gets me around 6 hours or more.  I just add more material if I need to go longer.

As far as "bitternes" I have yet to see it.   The TBS thing is achievable with controlling your wood and charcoal.

Not sure if sawdust would work with this.  Call the guy.  He may have a solution for that.
Title: Re: Cold Smoker
Post by: Slemps on July 30, 2013, 03:29:06 AM
Sorry Dave, missed your reply.

Thanks for that.
S.