PBC + Amaze-N-Tube = Cold Smoking Goodness.

[kill2grill]

I just got back from the BBQ University in Colorado (absolutely fantastic thing to do) and immediately I wanted to see about how to start cold smoking after trying cold smoked ice cream. It's awesome. What I wanted to know was - is using a "smoking gun" all that much better/different than messing with the PBC to be able to cold smoke?

After testing it out this weekend - if you haven't done it already, you can absolutely cold smoke on the PBC. Get yourself a Amaze-N-Tube, fill up with a fruit wood pellet, stand it up at the bottom, throw pbc grate on and cold smoke away. For ice cream it was a bourbon pecan vanilla mixture in a ice water bath. You run it about 30 minutes max. Stirring every 10 minutes. Then throw the mix into the ice cream maker and it comes out fantastic.

The smoking gun gadget is cool for a quick flavor, but the PBC cold smoke was a much more developed flavor. The gun was more one dimensional if that makes any sense.

[Dewesq55]

We don't talk about cold smoking here. There are serious food safety issues and the potential for liability.

DEW

[kill2grill]

That is unfortunate....because paying attention to the cold bath, or if you decided to just smoke nuts.... the PBC can do it.

[Jerod Broussard]

Discussion of cold smoking nuts and cheese and other already food safe products is OK.

[Huskee]

Yeah ice cream, cheese, etc is good to go. Thanks for sharing your post kill2grill

[Curtis Ellzey]

I would absolutely love to smoke both cheeses and nuts sometime! When I was shopping for a smoker and decided on the PBC, I thought that would be something that I would have to forgo, so thanks for posting this information, I will definitely have to try that! I will stay away from meats and such, but definitely would like to try cheese and nuts for sure. Also, that ice cream sounds amazing!

[Skip]

I have cold smoked cheese several times. Hard cheeses work the best. It's great!

[Tim E]

I have used the PBC amaz N tube combo for cold smoking cheese as well. Works very well!

[Potkettleblack]

6" is good for about 2 hours of smoke. 12" is about 4 hours, though I'm getting about 4.5 hours out of mine most times. 18", logically, does 6-7 hours.

[Tim E]

I have the 12" and find that it is more than enough smoke for cheese. 6" would be sufficient in my opinion. The max I've gone on cheese is 3 hrs, plenty of smoke flavor for me. 2 hrs is my go-to. Depending on the ambient temperature I have had to add ice buckets to keep the PBC cool enough.

[Obi-Dan]

Thanks for the feedback gentleman. I'm considering smoking nuts and cheeses in the fall, when the ambient temp in Houston is under 95.

[johnsteen]

https://eh191.infusionsoft.com/app/l...60471b2b08d629 This is a link for the Komodo Kamado cold smoking tool