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Have any of you foum Eggers tried your hand at cold smoking? If so, can you tell me where you set the bottom damper and the Daisy Wheel to achieve 90-110°? I want to try cold smoking some cheese.
Lee2, this is really wierd because yesterday I was in a BGE store specifically to ask about cold smoking!! They told me it isn't possible to achieve consistent temps below 150 degrees with the egg, but they heard from BGE owners that they saw something at this site for hooking up a clothes dryer exhaust hose to the BGE chimney and leading that into a smoke chamber. That is I repeat only what they heard, but that's why I got on this site today to see if I can find it.
Lee2,[p]Cold smoking requires limiting the temp in your Egg yet having enough fire to create a smoke. The daisey is closed and the bottom vent is wide open (for oxygen supply to the fire). You will need to use soaked wood chips (overnight) that have been well drained. Excess water will kill this small fire. Use a towel to absorb any water that has not been absorbed by the wood.[p]Clean out your Egg and start a lump equal to three fist sizes of medium lump pieces outside of the Egg. When this gets going good, place it in a pile in the egg on the fire grate. Completely cover this pile with the smoking wood and insert the meal to be smoked.[p]This method should provide a nice low temp smoke. If the Egg temp tends to rise, simply add a couple of regular bricks on the grill (refrigerated bricks work very well) to keep the air temp down.
Spin,[p]Another wonderful technique. I do believe you are the king of innovation Spin. From pizza to cold smoking steaks to now cold smoking cheese.[p]Keep up the innovations.[p]Fritz
Derald Loomans,[p]In addition to the excellent post from Spin, which appears like it would certainly do the job, I remember seeing a post several months ago from our missing in action friend "Ashley" who posted a picture of the set up you are refering to. He had used a mini at ground level to burn a small fire for smoke then ran some sort of duct work into the lower vent of the large egg to achiev a cold smoke set up. He had posted a picture along with documentation of the set up and I found it to be very interesting. You may want to e-mail Ashley and see if he would be willing to share those pictures with you for some additional ideas.[p]I believe Spin's idea would work equally as well and would be much more simple to start out with and progress from there.
Thanks, Spin. Next weekend will be cheese time on the BGE!
Cool idea (Pun intended).
Is that regular red bricks or regular fire bricks? Is there a risk of red bricks cracking or exploding?[p]There was also the idea of freezing a drip pan full of water to keep the localized cooking grid temperature down. I do not remember who posted that idea but it was in reference to cold smoking salmon.[p]Happy Smoking,
RhumAndJerk, You and Spin have set me wheels in motion. Give me some details on whats required for cold smoked cheese in temperatures and what your striving for. I need time and temperatures. Also for cold smoking meats.
RhumAndJerk,[p]At these very low temperatures, regular red bricks will work just fine. I like the idea of ice.[p]Thanks,
RhumAndJerk,[p] That was me. See link below :-).[p]MikeO
Cold-Smoked Salmon Thread
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