New cold smoker


 

Timothy Hoffman

TVWBB All-Star
A few years back I seen a cold smoker that was little more than a screen maze. i think I seen it over on the brethren site. Anyway, some one here in the states is producing them now and they look to be better made and cheaper. I ordered up a 6x6 inch from amazenproducts DOT com along with a few pounds of saw dust. Have not tried it, YET, but I will post results here. Cheese and Canadian Bacon here I come!

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I've got the pellet/sawdust maze and it works amazingly well. On my model, the dividers are triangular shaped, which prevents a "burn through" along the rows because of the gap.
I'd rank my A-Maze-N smoker tray among my top smoking/barbecuing purchases.
 
I've got the pellet/sawdust maze and it works amazingly well. On my model, the dividers are triangular shaped, which prevents a "burn through" along the rows because of the gap.
I'd rank my A-Maze-N smoker tray among my top smoking/barbecuing purchases.

Don't want to hijack this post: If you use this in your WSM can you describe the process maybe with a cpl photos of a "cook" in another post?
 
My first smoke is under way. Started at 12:30pm. As of 1:00pm the outdoor temp is 40 deg F and under the lid of the Weber it is 48 deg F. I plan on letting these go about 3 hours. 8 ounces of Mozzarella and 8 ounces of Swiss.

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OK, here we are 5 hours later. The grate temp never went over 48deg F. The smell was perfect! I did have to drop down to the P-N-S to take the pics because of the dark. I do like the guy's video posted above were he lights both ends and the middle to get more smoke going.

If you notice, I only burned about half a maze and it took 5 hours. This is with both top and bottom vents wide open on a Weber Performer.

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