For those struggling over "cold-smoking" on the Weber...

[Joel Gilchrist]

This is an easy way to "cold-smoke" with the Weber Smoky Mountain... for those with the luxury of having two. In seeing the diagram, place your coals and wood in the small smoker, run the dryer-hose to the big smoker, and place your cheese, nuts, etc. (whatever you're cold-smoking), in the large smoker. Viola'. (Do this at night, so the internal temp of the large smoker is near-zero.

 

[Joel Gilchrist]

Sorry, ya'll... right click and save the picture and then zoom in. Can't read my "diagram" on the site... the picture is too small.

 

[TravisH]

Sorry, that don't work for me either.

Maybe load them up to ImageShack or Photobucket?

 

[Bruce McLeod]

Joel,
If you want to make that photo readable, resize it to ~800pixels wide, upload it to Photobucket and paste the "IMG" address (from Photobucket) in your message.
Works like a charm!
HTH

 

[Joel Gilchrist]

Thanks, guys. Let's try this again... here's the diagram.[IMG:left]

[/IMG]

 

[Mark R-S]

Interesting setup! What have you tried smoking?

I've been doing a bit of cold smoking in a GA.

Since then I've been experimenting with a proq cold smoke generator in my OTG and I really like it - It's simple cheap, effective and mine burns for over 11 hours on a load. I find that the results are better with a little smoke over a long period compared with the more intense smoke over a shorter period which I was getting with my GA.

-Mark.

 

[Joel Gilchrist]

Mark...

I'm smoked several different types of cheeses (with AWESOME results), and some pork-belly that was cured, for bacon, also with good results (if not a bit too salty). Overall, I think this way is pretty easy, convenient, and effective, if you have two Smoky Mountains.