Cold Smoking

Unknown

i have been talking with a coworker about trying to make bacon and a couple of other things which require cold smoking. the conversation wasa started when another coworker offered the remains of a storm damaged apple tree. So,..... has any one tried cold smoking on an egg? I tried a test the other night, And could only keep the fire going down to about 200 F. Also thought about using the egg as a smoke generator feeding another chamber a la Alton Brown. Any ideas would be welcome as we now have a couple hundred pounds of apple wood chunk's
Thanks
Mike

stike

EmandM'sDad,
scroll down. there was some talk about it yesterday.[p]i think your best bet is to use a metal dryer vent off the top, maybe 8 or 10 feet long, and feed it into a cardboard box, ala Alton Brown.[p]soem have gotten the eggs down to 180-190, but that's still "hot smoking"[p]and some have further lowered the ambient temp to maybe 140 or so by using trays of ice, etc. seems to me that the easiest way is to generate the smoke with the egg, and off-load it elsewhere.[p]would love to do bacon myself
post some pics if you do

fishlessman

EmandM'sDad,
i read this on another site once, have no idea how this would work, but maybe worth a try. fill a coffee can with wood chips and put it in the bottom, drop 2 lit pieces of lump in there to smolder, maybe 2 briquettes would be better and just open things up enough to keep it smoldering might work, and worth a try

Unknown

stike,
Yea, the drier vent sounded good to me. one concern i had was backflow thru the vent feeding my fire too much. however by adjusting length of drier vent i should be able to cool the smoke to below 150 F
Mike

Unknown

fishlessman,
Sure, and easy to test

fishlessman

EmandM's dad,
might need to poke some holes in the bottom of the can, just a thought

RRP

EmandM'sDad, from time to time someone posts his set up for cold smoking cheese etc by using a small BGE for the smoke generator and then using a section of flexible METAL dryer piping he connects the dome of the small to the vent of his large BGE. He swears by it and with the tubing exposed to ambient air temps it keeps the smoking temp down low. Good Luck with this or any other Rube Goldberg idea you you have - and please share!!!

stike

EmandMs'Dad,
you shouldn't have any backflow...[p]could always put a small computer fan in the box to draw the smoke through

Celtic Wolf

nmsg

Unknown

stike,
It sounds like we're thinking alike on this one
mike

Spring Chicken

EmandM'sDad,
I used someone else's idea for cold smoking some cheese. Just a pan of ice and temperature at 115° for about 30 to 45 minutes if I recall correctly. Great hickory flavor though. Easy.[p][p]Spring "Cut'n The Cheese" Chicken
Spring Texas USA

Chef Arnoldi

i used this setup to make lox

Scotty's Inferno

Guys, The method below is the best way that I have found to cold smoke. I was fairly obsessed w/this concept and tried the egg to egg connection with the dryer vent and it's nearly impossible. The connection is hard to make and the air flow form one egg to another is poor so the fire wants to die and if you open things up the vent gets dangerously hot, and on, and on and on.
This method works:[p]I'm using this to smoke anything @ low temps. Take a 2 or 3 pound coffee can and cut the top and bottom out. Clean out the egg. Set the can on top of the grid where the ashes fall through. Fill the can about 1/2 way with used lump. Light the lump and let it get going. Open the bottom vent all the way. This will keep your fire from going out! Close the daisy wheel nearly completely, but enough to breathe.(I use Mickey T's #1 temp ring, but that's probably not critical) Add chunks, then a cool plate setter and food to be smoked. When you close the Egg, your temps should be very low and will creep up slowly if you keep it shut. If temps get too hot, move your jerky to a dehydrator to finish, or open up the egg, and let it cool and start again. You may have to add lump if you go a long time, but adding lump lets the egg cool down while it is open. I love this method, and learned it from forum member HolySmokes