Hey y'all. Anyone have thoughts/ideas/suggestions/experience with cold smoking? I want get started, but am not sure if I should go with a tray, smoke daddy kinda deal, coffee can with a dryer vent, or some other brilliant option I don't know about yet. I don't have a jr that I could use to generate smoke, so thats kinda out. But I do have a beautiful wild salmon fillet freezing a hole in my freezer that I want to start with, and have been thinking about doing some other non-meat stuff for some weird vegans I know.
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This is great, everyone!
has anyone used the Amaz’n tray in a ceramic cooker? I’m just worried about heat retention. Also, adding more ice would be kind of a pain, if you have to do it often... looks like a beauty system though!!!
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
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For the record, we caution against smoking any meats below 200 degrees, for safety's sake. Throwing this out there...I used to smoke my salmon at ~145. After reading Meathead's article, and pondering & realizing a "better safe than sorry" approach has never hurt anyone, I switched to 200-225 and notice zero (or negligible at best) difference in the outcome, except a quicker cook time.
With your comment about the fan, you have me wondering whether a Smobot might be a good alternative. I've gone to the site but haven't found a temp range yet. But here's a recording of a typical ribs cook on a LBGE. It's a great device. http://www.smobot.com
My thinking is if you can put your setpoint where you want it (~150?), put the amazing tube or alternative into the chamber, and let the Smobot control the airflow, you might be golden.
Yeah, this is more or less what I was thinking too! I have a FireBoard Drive set up with my Big Joe (sorry - I should have been more clear about that. So I was wanting to try pretty much what you are outlining. I’m just not sure how to do it, given that high fan speed usually = higher temps. IE, if I set my set point super low, I don’t think my fan will come on. And if I just set my fan speed on high-ish, I worry that it will create incremental heat. I know that, normally, he amount of heat generated by a pellet tray/tube should be minimal. But these ceramic coolers do suck up heat like sponges... So I dunno.
To that end, I also wonder if that might be a reason to use the tube over the tray... Like, if tray tube throws a lot more heat, maybe it’s not such a good idea for the Big Joe...
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