homemade smoker


 
I had considered trying the same kind of thing using a Smokey Joe and some dryer flex hose and fitting it to the bottom vent of a 22”. Pretty much the same concept.making the connections “easily” removable is the hiccup for me, spare lid for the Smokey Joe? More beer design time necessary.
 
Pretty hard to really “cold smoke” though.
Hey, thanks Chris! I need to look at the Smokey Joe lid a little closer. I really like the cardboard box technique. I seem to remember an Alton Brown episode (or 2?) doing that and one using an couple of old Gym lockers with a computer fan too.
I suppose you can get as Gryro Gearloose with this stuff as one can imagine, that is why this stuff is as much fun as it is!
Of course now that I have a WSM it is far less a necessity.
I think I’ll save the money and get some briskets and butts instead.
 
Timothy F. Lewis said:
I seem to remember an Alton Brown episode (or 2?) doing that and one using an couple of old Gym lockers with a computer fan too.
Click to expand...
Yes, I remember that gym locker smoker.

In the 2001 episode of Good Eats titled, "Where There's Smoke, There's Fish", Alton used a cardboard box and electric hot plate to MacGyver a smoker to hot-smoke salmon. That was my inspiration here, but for cold smoking...to create smoke in the cardboard box and push it into the WSM where the meat resides, giving the smoke a chance to cool before entering the WSM, thus creating a cold smoker.
 
Last edited:
Chris Allingham said:
In the 2001 episode of Good Eats titled, "Where There's Smoke, There's Fish", Alton made this cardboard box smoker to smoke salmon. That was the inspiration for the cardboard box cold smoker I made, except I used the WSM as the meat holder and the box as simply a smoke generator.
Click to expand...
Yep, that was clever, the other was a “junkyard war” thing. The gym locker thing I thought was pretty clever too, I’d put in the garage! Hanging things would work pretty well, brisket? Not so much.
 
I tried the cardboard box idea to smoke cheese a number of years ago. I recommend a stainless steel tube or maze and smoke wood pellets. The cardboard box worked, though there was a bit of cardboard flavor along with the smoke. The tube/maze is way easier.
 
Like Jay, I use the maze or tube with pellets for cold smoking. I put the cheese/food on the warming rack of my Genesis and the maze or tube on the cooking grate. For cheese I do this when it is just above freezing so the small amount of heat from the pellets burning is not enough to warm up the cheese. If you smoke it when it is warmer, bring the cheese to room temperature beforehand so it doesn’t sweat as bad.
 
You must log in or register to reply here.

 

Back
Top