Probably a dumb question. Has anybody tried smoking meat cold with a tube smoker in there gas grill for say an hour or so before cooking it. I just got my tube smoker and thought it might work to get a little more smoke on the meat.
Do you think this will work or not?
thanks
It might work a bit, but a gas grill is generally very well ventilated, so getting the smoke to hang out long enough to adhere well is always a challenge. And then there's the food safety issue. An hour shouldn't be an issue, so probably worth a shot.
Thanks. My thinking was with no gas heat to carry it up and out mane it would hang in the cooking chamber a little longer. I guess my question should have been dies heating the meat cause the smoke to adhere better.
Yes, it works. I've cold-smoked cheese and quick-cooking meats like fish and chicken breast. Cheese can be smoked for 2 or more hours. Meat more like 30 minutes tops, weather permitting. Food can warm above the food safety zone especially if the outdoor air is warm, so keep food safety issues in mind when cold smoking.
Food that will be cooked for a longer time is not worth cold smoking, IMO. I think it's better to get the smoke on that type of meat during the cook.
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Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
I've done it. I think it was an eye round roast. I would not do it in warm weather. 40 or below and keep an eye on temp in the cooker with digital monitor. depending on temp, 30 to maybe 40 minutes.
you would probably do better with a cast iron smoke box to put over the fire wile you are smoking your meat or putting your device and meat into a cardboard box for an hour to get some smoke on it as long as meat is real cold and maybe mist it a bit so smoke will stick
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Cold smoking meat can be dangerous, and we don't recommend it. If you're talking COLD cold smoking, at fridge temps, (<40* F) say in the winter time, then go for it!
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I use and have a smoke gun. There is nothing wrong with filling a hotel pan with smoke and your product and wrapping it to get a very light but tasty smoke on it.
This can be done with proteins, dairy, fruits and vegetables and nuts. Repeat when the smoke dicipates.
Simply follow whatever protocol you have for the product you are smoking. I find it works better with cold products.
before I got my pellet grill I used an a-maze-n tray with pellets. Never went cold, but battled continuous adjustments to maintain a sub 200 temp with meat then battled for hours to maintain 225-250 for longer cooks. Just wasn't worth it. Made some decent smoked foods but nothing great. I did do lots of cheese cold and that worked great.
evega if using a pellet smoke device in a gas grill, yeah you will eventually build up a film of smoke inside the grill just like you would a smoker. Should be able to crank the gas grill to max for a bit and kill off anything sticky and leave behind stuff only requiring a very light brushing. If you mean something dripping or whatever, that's not normal, should be a very light film and only sticky depending on what you were cooking and how oily it was?
Another option for a fast, cold smoke is to use hay. You'll get a mild smoke flavor in just 5-10 minutes of smoking time. It's good on mild cheeses, fish, and chicken. You only need one big handful of dried grasses to get the job done. And there's less worry about the food safety issue.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
Here is another thought i had. I'm doing boneless chuck eye steaks tonight. I was going to SV, but decided to go indirect with some smoke and reverse sear. When I was thinking SV I still wanted to get some smoke on them. They were defrosting at that time. It's 60 plus today so I was a bit concerned to cold smoke. What if I did this while still some what frozen? Being the surface was slightly soft but frozen thourgh. I thought smoke would attach and not to compromise saftey. I'm talking 20 min. max. Am I off my rocker with this take?
Thanks for all the ideas and safety guidelines. Since it was 85 today and I was afraid I’d hit that 40 degree mark to soon I decided to cook my chicken with the tube and hope for the best. It came out ok but I’d like a little more smoke. Hopefully by mid summer I’ll have a pellet smoke.
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