Cold Smoking

[eyeguy 54]

Cold Smoker

anybody ever use one of these?  what are good things to cold smoke beside cheese and eggs and popcorn? 

[RebelSS]

Almonds!  I just toasted a batch of punkie seeds last week, I wonder...hmmm...

Edited November 9, 2015 by RebelSS

[bobberineyes]

Money wise you might be better off with the amazing tube, can use it in any grill, smoker or barrel.  I wanted the 12" tube but funny farm at the time only had the 6". Oh well,  if I have a reload , it fires up pretty quick. 

[eyeguy 54]

most likely will go with the tube some day

[delcecchi]

got a question about the tube.  Do you have to use the pellets that are sold for it?  Or can you use chips or something?  The pellets seem sort of spendy. 

[MossyMO64]

The tube smoker uses only pellets, the maze smoker uses pellets or sawdust. Personally we use a 6" tube 95% of the time, it only needs around a 1/3 pound of pellets that will give you an hour and half to 2 hours smoke pending the environment it is smoldering in.

We cold smoke our burgers and steaks for an hour before cooking them. Also nuts, cheese, fish, jerky, sausage, butter, eggs, Chex Mix, pumpkin seeds, spices such as salt and pepper or your favorite rub... the possibilities for cold smoking are endless!

The tube(AMNTS 6", 12", or 18") and maze(AMNPS 5"X8") smoker can also be used as a smoke generator for hot smokes in a the right cooking environment; pellet, propane or electric grills or smokers. Neither the tube or the maze work well for hot smokes with charcoal as the charcoal uses the needed oxygen for the smoker to smolder properly.

My wife and I have been distributor's of the A-MAZE-N smokers for 4 years - www.owensbbq.com/smokers-and-pellets.html

Edited November 10, 2015 by MossyMO64

[ThunderLund78]

I went all out and piked up the 18" A-MAZE-N tube - it almost did fit it the smoker but I get 6 hours of steady smoke without having to open the door to add more wood.  Don't have to babysit it, it's pretty awesome.

Not that you always need that much smoke, but it's great if doing large quantities, and you can always load it with less for shorter durations!

[Jim Almquist]

I bought the Maze just so I would have a choice of either the pellets or the sawdust. Plan on making all sorts of sausage that needs smoke for the finished product. Can't wait to give it a try this weekend.

[JP Z]

You don't necessarily have to use the Amazen pellets with the Tubes or Maze for that matter.  I picked up a 20 or 50lb or whatever it was at Menards of pellets for around $16 on sale so that is a lot of smokes.

Also it seems every few weeks Fleet has the 5lb bags of pellets on sale for around $4

[eyeguy 54]

so I can just make a pile in my tray on the masterbuilt and lite it?  that would be nice.

[delcecchi]

looks like the traeger pellets aren't outrageous. 

[waker]

http://www.cabelas.com/product/home-cabin/outdoor-cooking/smokers-accessories|/pc/104798880/c/104754780/sc/104582880/masterbuilt-electric-cold-smoker/1622658.uts?destination=%2Fcatalog%2Fbrowse%2Fsmokers-accessories%2F_%2FN-1101316%2FNs-CATEGORY_SEQ_104582880

Eyeguy masterbuilt makes an electric cold smoker that fits into the side. The thing works great for up to 4 to 6 hour smoke. Ive used chips or pellots.

[pikestabber]

Cold Smoker

anybody ever use one of these?  what are good things to cold smoke beside cheese and eggs and popcorn? 

I did some coarse sea salt and that put a nice spin on it for a finishing salt. To date, aside from cheese, etc., my absolute favorite is green olives. Man, they just take on a really nice flavor. Smoke, reserve the juice, then back into jar for a week or so to mellow and they are outstanding.

I never tried popcorn before, but I will now!

Edited November 10, 2015 by pikestabber

[waker]

Oh jimminy, I didnt hit your link till now.I feel goofy now lol.

Anyways like I said that cold smoker works great and holds enough chips for 4 to 6 hours. One draw back is creosilt builds up in the  smoke chamber. I just burn the creosilt off with propain tourch. If your wondering the creosilt build up in the smoke chamber doesn't impart any flavors on anything I smoke

[eyeguy 54]

 put 1 cup popcorn in a jar for a week with 2 T water and seal. use a screen for the popcorn. Apple and cherry mix for 30 minutes good smoke. pop it and eat it. 

lottsa info in my old Little Chief book.   That is where i first saw the egg deal probably 30 years ago.cold smoked them back then putting the rack on top of the smoker and then the box over the rack.  smoke would come out the vent hole and into the box. that smoker died maybe 20 years ago and then got the front loader, should kept the rack.   just been smoking them with a little heat ever since. 

[bobberineyes]

That's pretty clever...I'm definitely giving that popcorn a whirl....and pikes olives. Thanks gents. 

Edited November 10, 2015 by bobberineyes

[picksbigwagon]

I now own 2 pellet tubes, better that the tray that I gave to a friend.  What I have found with my pellet smoker is that the traeger brand pellets are more expensive and they don't seem to burn as clean (way more ash to clean up).  Lumberjack brand is what I have been using for the last 2 years.  40 pound bags for about 20 bucks.  We are colding smoking some pork sausage in Iowa this weekend and finishing them to 155* under heat.  I also told the guys if they want to cold smoke cheese on one of the days, we can do that and they can bring what ever cheese they want.  

[reinhard1]

I use the tube smoker for all the smoked sausage I make.  I get my pellets at Fleet farm.  Glad to see all you guy's getting into smoking.  I also use the tube smoker in the Char-Griller with the side fire box to add smoke to burgers, steaks, chicken and pork.  good luck.

[Boar]

yeah i gots to get me one of those. howed yur hunting go Reiny?

[reinhard1]

We got two decent does.   All we saw were does.  Normally we see a few bucks but not this time around.  Even driving up to camp, all I seen were does.  Well it's a good sign though.  Really hatted to leave camp.  good luck.