I built a cold smoker from an old fridge. My question here is Meathead mentions the added value of a true burn vs electric smoker type. Does that also apply to cold smoking? Or can you even get clean cold smoke? I thought I heard Harry Soo mention that clean smoke is when certain wood materials evaporate and they are colorless. Wouldn't the change in temp cause them to condense again? I am not expert just looking for some knowledge here.
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Cold Smoking
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Founding Member
- Jul 2014
- 2583
- The Poconos, NEPA
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Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Disqus ID:
David E. Waterbury
We don't really do cold smoke here. There is too much risk of serious food borne illness/pathogens. That said, "smoke" is byproducts of combustion. Once combusted, they don't condense back into a pre-combusted state. The point of cold-smokers, as I understand them, is to create good smoke in a separate vessel and then pipe it into the food containing vessel and cool it down on the way. The mistake you are making, conceptually, is equating combustion (change of chemical composition) with evaporation (merely changing the physical state but keeping the same composition.) As an example, car exhaust, the byproduct of gasoline combustion, doesn't condense back into gasoline when it cools, right?
Hope this helps.
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Cold Smoking is dangerous, don't do it: http://amazingribs.com/tips_and_tech...d_smoking.html
The best smoke is clean light blue smoke. Heavy dark smoke contains volitile organic compounds that impart a bitter taste and aroma: http://amazingribs.com/tips_and_tech...n_of_wood.html
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