Cold Smoking on WSM


 
P

Patrick Sullivan

TVWBB Fan
I'm curing some salmon and thinking out loud. My original idea was to just smoke it at around 150 degrees. However, this idea popped in my head and I'm wondering if it would work. I really like smoked salmon. I have an ATS. What if I ran the ATS so the fan was circulating air in the cooker/WSM. Then, I'd burn some, Traeger pellets wrapped in foil on the bottom shelf in order to create some smoke. Then, I'd put the salmon on the top shelf to smoke. Would this setup work for an easy way to cold smoke without needing an extra chamber?
 
Well, you could buy a pellet tube
Ive used one once, on jerky just to try it
Lots of smoky acrid smoke, not clean hot sweet smoke
Dont know that ill use it again
 
The best way I know how is using the snake method. An ATS might work with that. I don't know if the pellets would run at a controlled burn long enough. Maybe.
 
I have a tube pellet smoker that works pretty good, run the WSM wide open, maybe prop up the lid, you want a good airflow through it.
 
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