Author Topic: cold smoke set-up  (Read 1191 times)

poppypig

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  • Pete, central Virginia
cold smoke set-up
« on: January 17, 2020, 02:40:32 PM »
Just showing off my cold smoking set-up, as shown in pics, made a maze for pellets, cut the bottom off a balloon helium tank, cut the right sized hole in the top and attached the small Smoke Daddy to the top with an aquarium pump, load pellets in the maze and place big tank on top and attached hose from smoke generator to bottom of Weber, each row in the maze will smoke for about 3 hrs and it will burn around the corners, Make sure pellets are dry, I put the amount I'm going to use in the toaster oven for about 15 min at 350. Works great! I've smoked bacon, cheese, salt, butter, vodka, etc. Smoked vodka makes a killer bloody mary with smoked salt on the glass rim and a crispy slice of homemade bacon as a stirrer
SI2
weber converted to cold smoker
La Caja china roaster box
Orion cooker
Lem #5 grinder
Lem 5lb sausage stuffer
Hobart slicer
Anova
Brinkman 5 burner gas grill
Freezer not full for long of mostly pig meat

barelfly

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Re: cold smoke set-up
« Reply #1 on: January 17, 2020, 06:03:09 PM »
That’s a cool set up!
Jeremy in NM
3D for lazy q
Bullet 4 burner gasser by Bull Grills
Weber Kettle with a Slow n Sear

1stlink

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Re: cold smoke set-up
« Reply #2 on: January 24, 2020, 09:28:57 AM »
One Smoked vodka killer bloody Mary to go please. :)

NDKoze

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  • Gregg - Fargo, ND
Re: cold smoke set-up
« Reply #3 on: January 24, 2020, 02:43:19 PM »
One Smoked vodka killer bloody Mary to go please. :)

Now that sounds awesome!
Gregg - Fargo, ND
Smokin-It #3 (purchased in 2014) that replaced a Masterbuilt XL (ugh) and a 10+ Year-Old Big Chief (still used for fish), and few others over the years, along with variety of Weber Gas/Charcoal Grills, Anova Sous Vide, etc. devices.