Good to know…I’ve got a good sized offset smoker and was thinking about trying to maintain a temperature of about 160-180, thinking that it would take about 4 to 5 hours to get to 150 degrees. I’d love to think that I could do a cold smoke on it, but I just don’t think I could keep it below 80 degrees, even in the winter.
With an offset smoker, it would be fairly easy. Get several one or two gallon alluminun (disposable) pans and freeze them solid with water. Place them in the smoking chamber and at the baffle to keep the air as cool as possible. If you are going through the effort, might as well throw on a couple of sides of salmon as well.
Good point about the salmon! I may do a test run using the blocks of ice to see how it turns out before I rush into anything. I’ve never cold smoked anything, so we’re into uncharted territory here.
Try one of these. Less than $300 and you can cold smoke in it. I have one and it’s simply awesome. Ruhlman highly recommends them and calls it the best smoker you can buy for the prosumer.
Gene,
What is the brand name? I can’t make it out on the picture.
Thanks,
Anthony
Bradley.
http://www.bradleysmoker.com/" onclick="window.open(this.href);return false;
Thanks Tex!
Amazon.com" onclick="window.open(this.href);return false;