Cold Smoking?

bclarksicle · March 2012

Anybody have much experience cold-smoking things?

Last night's cook was bone-in pork chops. I was working from this recipe. Basically, I cold-smoked the chops for an hour with some pecan chunks (indirect). Dome was between 190-200, grate was 170-180.

After the hour of cold-smoke, I took took the chops off, removed the plate setter and ramped the temp up to 450ish. I was completely blown away by the amount of smoke on the chops. They were terrific. Kind of got me wondering if cold-smoking would work for other things besides pork chops. Anybody ever tried it?

stike · March 2012

That's still hot smoking actually. But i like smoke. Smome is almost always good.

For true cold smoking, you need to be down where temps will not cook the meat.

There's been a lot of discussion lately. Cruise the older posts, maybe a day back. Look for the "amaze-n-smoker" especially

Doc_Eggerton · March 2012

You are the man, Stike. Mine arrives Friday.

bclarksicle · March 2012

good point, although at a grate of 170 or so, there was no visible sign of the meat cooking in the hour it was on. Although it obviously did cool slightly. Thanks for the tip on the other posts.

stike · March 2012

Some stuff, like nova lox (which i havent done) should be done around 80 or 90 for example.

If you can manage a small fire, like in a coffee can, you can also add a tray of ice as some have. Helps keep temps down. And doing it when it's cold out of course

I do hams and bacon around 80-90. Keeps them from sweating and the fat from melting. And going the better part of a day, it prevents any cooking.

You can also jam a soldering iron in a can of chips (skipping lump altogether) havent done that either so i can't speak to it. But windering howfilthy theiron gets after18 hours. And hopefully the solder was lead free

I just do the jerry rigged small-to-large set up shown in the other post

Cold Smoking?

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