Funny thing is, it took no special hardware to attach the hose to the Smokey Joe. It's a standard 6" to 4" air duct reducer (Lowe's item no. 1000230231), and when I turned the top vent so the tab was at the top, there was almost no space between the tab and the lid handle. Which clipped it perfectly snug. No leaks!
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Okay, someone needs to rain on this parade, or at least sprinkle a tiny bit. While I applaud your creativity there is a matter of concern for some who might see this and expand on the idea. You're probably okay cold smoking because of the low temps, but zinc is a major part of the galvanizing coat. Zinc fumes released by high heat can then enter the food and cause poisoning. So, for any who might be inspired, just keep that in mind.Comment
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Well, only one of the kids died, so...
But yes, a really good point. But would non-galvanized steel or aluminum be safer? Especially if one ran a few cycles of coating the interior with oil and letting it bake on. Without food, initially.Comment
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Good stuff.Comment
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Just the other day I was cold smoking some cheese using my 22" and was daydreaming about whether or not there was some way I could capture the smoke coming out of the top vent. But I was thinking of using one of the old Camp Chef smoking cabinets somehow. And then I click on your post and there's a solution. I like to think great minds . . . but I can only speak for yours, not mine :-)
Thanks for this post.Comment
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Why do I see Bender in there somewhere?
That's a setup allright - actually I have respect for what you're doing there to cold-smoke cheese, one of my favorite things to do but I use a pellet tube. Your solution is more on a moonshine still level - I love it!
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Greatness.Comment
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