cold smoker mod idea


 
E

ED T

TVWBB Member
hey guys and gals, those of you who replaced your access doors with the new stainless steel doors. dont throw out your old doors. you can keep them and convert them to do the cold smoker mod door that chris did, it would replace that cardboard and would sit nicely on the wsm without the use of tape.just a thought. I have not done this yet, but it will be added to my to do list.
 
good idea. i'm wondering if any door can be moded to do this. i don't think that you really need such a huge hose to smoke and some kind of thing can be made to plug the door when not in use smoking. hmmmm.
 
I would think it would require a pretty good size hole,this way you you get more smoke into the smoker. I would like to see if I could somehow use an old smokey joe que as the source instead of a box. I guess I need to make some play time in the near future..
 
ED T,

I did this mod several years ago. I started a thread on it, but the thread is now gone. Here's one of my pictures.

Jim

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that is great. how well does this work? is it worth the build time? i was thinking kind of in the same line. I dont know how I missed that post.thanks jeff
 
Ed,

I tried it with a hotplate (ala Alton Brown) and it didn't work well. With a small charcoal fire it worked fine.

I recently ordered a ProQ cold smoke generator (thread here). It seems a lot simpler than setting up that monstrosity.

My earlier thread was deleted. I've found some links to it, but they no longer work.

Jim
 
far as i know most food can't really accept huge amounts of smoke so i think its overkill. just a little would be more than adequate. or 'am i just blowing smoke ??
 
how limited are you in yer choice of smoke dust are you with the smoke generator ? i like the idea of using chunks for the choice and availability of that choice.
 
Originally posted by JRPfeff:
Ed,

I tried it with a hotplate (ala Alton Brown) and it didn't work well. With a small charcoal fire it worked fine.

Jim
Click to expand...

I tried to smoke some jerky using a el-cheapo Walmart hotplate to heat an thick cast aluminum pot with a lid I found. Took the knob off the top of the pot and wrapped the lid with foil. Then poked a toothpick hole in the foil where the knob was. Smoked fine to start with then two things happened. 1) ran out of smoke and 2) the hot plate kept turning off as it was in the base of the weber and I guess it had a safety device. No heat from hot plate = no smoke and hard to regulat the temps at the meat.

I gave up on the hot plate and fired up a few coals in a cut section of a #10 can to make a mini-fire ring. Worked fine after that using my BBQ Guru power draft.
 
Jim, how were you attaching the duct to your ECB lid and WSM door? I've thought about doing something similar with a smokey joe for a firebox and my old ECB as a smoke chamber.
 
Jake,

I cut holes big enough to fit the vent tubing through the metal. Once it is through, there is enough friction to keep the tubing from pulling out.

Jim
 
Originally posted by george curtis:
how limited are you in yer choice of smoke dust are you with the smoke generator ? i like the idea of using chunks for the choice and availability of that choice.
Click to expand...

Here are the different woods and flavors you can use. Smokin' Dust
 
What I did was get one of those round grill baskets from Home Depot. Then get a Smokey Joe lid. Light 4-6 briquettes in the grill basket and set it on the charcoal grate. Then after your cheese or whatever is on the WSM add your smoke wood and cover it. You can play with the vents on the Smokey lid cracked or wide open. I usually just leave the front WSM bottom vent wide open. Just watch your top thermometer and make sure it stays below 100 degrees. You can put a really hard smoke into food this way. It will give cheese color. I did some steelhead the other day that came out excellent. Have fun.
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