Cold smoke

[Dave from Denver]

I went and built myself a cold smoker. This is an aluminum/copper plated tin I got at the thrift store.

In the bottom there's a hole with a T-valve, connected to an aquarium air pump. On top of that is about 6 steel wool scrub pads, and a grate I cut out of 1/4" grid chicken wire. On top of that I put wood chips. Hickory here.

Add one of these,

and close the lid, which has a hole drilled in it.

I wonder if it makes enough smoke to use in the full size WSM?

Sure does.

I smoked this bacon 3 times in as many days for 5-8 hours each time. Standard Ruhlman maple cure. Took the skin off before slicing it.

I have to say this is probably the best bacon I've ever had. The flavors of the pork and the maple take a front seat to the smoke flavor, which nonetheless is present. It's just very smooth, compared to hot smoked bacon.

Thanks for looking!

 

[j biesinger]

Nice set up Dave. I really prefer cold(ish) smoking sausage and bacon. I'll try to burn the wood anyway I can without using charcoal. There's something about the flavor of charcoal that is really starting to bug me. I've been switching around brands, but when I can avoid it, I do.