Cold Smoking on the Egg

The Naked Whiz · April 2007

I have just posted a new tutorial on the website about cold smoking on the Egg. This was put together by Scott Borders, aka Scotty's Inferno. Scott and I hope this helps some of you get going on your jerky projects! And of course, this can be used to do things like peppers and cheeses. [p]TNW
[ul][li]Cold Smoking on the Egg[/ul]

Pork Butt · April 2007

The Naked Whiz,[p]Thanks alot this will help alot. [p]Mike

thirdeye · April 2007

The Naked Whiz,[p]Nice how-to. But I was wondering about the Guru setting mentioned. The bottom end of my pit temp is 175°. [p]But by wrapping the meat probe and pit probe together (and going into ramp mode) I can adjust the meat temp to just over 100°. Is this the method being used?[p]~thirdeye~

HolySmokes · April 2007

thirdeye,[p]That's how I do it. Works like a charm.
HS

Scotty's Inferno · April 2007

thirdeye, For jerky, I am using the Guru with the remote which has the lower settings.
Scott

Scotty's Inferno · April 2007

Thanks Whiz!

HolySmokes · April 2007

The Naked Whiz,
Nice job, Scott and Doug.[p]Scott was really an inspiration to me when I started doing all the peppers 2-3 years back, and I'd also been frustrated by not being able to keep really low temps on the egg. I'd seen his earlier posts on the dual eggs with the dryer vent, and that just seemed a little too much work and over the top for what I needed.[p]I don't really remember what my inspiration was for the original coffee can idea, I tried firebox dividers and other things which really didn't work first. As you can see, this (the original) was indeed a 48oz. can of MJB Electric Perk (dating myself a little there), which had probably been holding screws or something out in the shop when I got the idea and went looking for a good can. It's still in service today.[p]<img src = "http://home.comcast.net/~deaston0/eggzpages/1stHolyCan.jpg">[p]Scott and I had been emailing about cold smoking when he added (for me) the ideas of the restriction rings and using the guru, and presto, it all came together. This is the best method I've ever used.[p]You really can keep a rock solid 150 degrees all day this way.
<img src = "http://home.comcast.net/~deaston0/eggzpages/150thermo.jpg">[p]Nice job on the tutorial!
Be Cool
HolySmokes

thirdeye · April 2007

Scotty's Inferno,[p]Okay, thanks for clearing that up. The foil trick does work well when using the Competitor model.[p]~thirdeye~

Retired RailRoader · April 2007

The Naked Whiz,
Very cool. Thanks again for more great information.

Unknown · April 2007

By the way of full disclosure, I have to admit I've had Scott's jerky, and IT'S THE BEST![p]:) HS[p]

UGAVET · April 2007

HolySmokes,
is that the level you fill you can to? about 3/4 full? do you mix in your smoking chucks to the lump as scotty does?

Unknown · April 2007

The Naked Whiz,
One modification I'd recommend is to use a separate smoke box rather than the large egg to hold the product. This has to do with the limited capacity of the egg, and probably improving the venting in terms of maintaining cold smoke temps below 100F.

HolySmokes · April 2007

ugavet,[p]That (photo) was a long time ago, and not the wicked good charcoal I've been using more recently. I stuff it as full as I can get it, and put a couple good chunks of smoking wood on top of the charcoal. I've done it the other way too, don't think there's much difference.[p]HS

Cold Smoking on the Egg

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