cold smoker construction

[Phil]

Okay, this is the first time I have joined a forum, and did so from the recommendation of Wing man. I have no clue how to post a new message, so maybe you can help me out there. That being said, I've been researching "cold smoking" for bacon and hams. I smoke with a cook shack and a masterbuilt; neither of which I think is really set up for cold smoking, and the masterbuilt cold smoke attachment comes with mixed reviews.

It seems that most recommendations for cold smoking would require cooler weather, which would limit you to fall and winter months for larger quantities of meat (e.g. hams and larger bacons). Cook shack has a shelf attachment which enables you to place a container of ice in to keep the primary box cool. That seems rather rediculous to me, and cumbersome to handle after it melts.

I've had an idea about turning a "working refrigerator" into a cold smoker box, but can find no references to anyone that has built same. I understand that measures would have to be taken to limit the output temperature of the cold smoke generator in order for this to work.

Before I start building my generator and punching holes in the refrigerator, I thought I would see if anyone has any ideas, or has tried this before.

Any input would be appreciated.

If this post needs to be placed elsewhere, please let me know that also (and how to do it).

Thanks for your help.

[Bbqgoddess]

Okay, this is the first time I have joined a forum, and did so from the recommendation of Wing man. I have no clue how to post a new message, so maybe you can help me out there. That being said, I've been researching "cold smoking" for bacon and hams. I smoke with a cook shack and a masterbuilt; neither of which I think is really set up for cold smoking, and the masterbuilt cold smoke attachment comes with mixed reviews.

It seems that most recommendations for cold smoking would require cooler weather, which would limit you to fall and winter months for larger quantities of meat (e.g. hams and larger bacons). Cook shack has a shelf attachment which enables you to place a container of ice in to keep the primary box cool. That seems rather rediculous to me, and cumbersome to handle after it melts.

I've had an idea about turning a "working refrigerator" into a cold smoker box, but can find no references to anyone that has built same. I understand that measures would have to be taken to limit the output temperature of the cold smoke generator in order for this to work.

Before I start building my generator and punching holes in the refrigerator, I thought I would see if anyone has any ideas, or has tried this before.

Any input would be appreciated.

If this post needs to be placed elsewhere, please let me know that also (and how to do it).

Thanks for your help.

First Phil from Central California!!! and you came to the right place. Sir Richard will move this post if needed. You look like you are posting just fine my friend.
As far as the build the builders will be alone to help you out.

[Richtee]

Done... and see my reply in your "Welcome" post :{)

[Bearcarver]

I'm sure you can build a great one.
Things that I've seen that seem to work well is to have the smoke made in one place, and piped into the unit with the meat hanging or on shelves.

All I do with my MES is to put the meat on the top 2 or 3 shelves, put my AMNS on the little support bars at the bottom, and I lay a frozen half gallon jug of water in the water pan if it's warm out & it's needed. Keeps it cool enough in there to smoke cheese. Being in the jug keeps the smoker from becoming too humid inside, and when done, I just stick it back in the freezer.


Bear

[L20A]

Like the guys said, it is easy. Just about any box will works. On Good Eats, Alton used a cardboard box to smoke some meat. Cold smoking cheeses does require keeping the temp in the smoker under 100*. So, this time of year it is harder to find the cold weather, especially down here where it is 85* now. I use my MES 30# like the other guys said: small fire (little heat generated), frozen 2 liter jug and cheeses that are almost frozen. I put a diffuser (paper plate with holes) between the fire & cheese or meat so the heat is dispersed throughout the box. Even the AMAZN smoker makes enough heat to have a hot spot that will melt cheese. For bacon, the same approach. As little heat as possible and I put the smoker in the shade & I aim the bottom opening into the breeze so air flows through and the heat won't build up as quickly. There is always enough smoke even with the air flowing through. You don't want too much air flow as it will make the fire burn hotter. Just a nice steady flow. Hope this helps.

[chefrob]

i cold smoke in az with out the use of ice or cooled air.....cheese is the only thing i don't do in the hot summer. as far as a box......anything will work, just make sure it is bigger than you think you need. this will help in heat disbursement and just like a gun safe......there is never enough room down the road. as for a smoke source i use the amaze-n-smoke tube.....i get lots of smoke and it's easy to use. a great box for a cold smoker is an old hot box from a restaurant that doesn't work......some times they will give it to you for free. they have lots of room, sometimes have racks an most are stainless steel. just a couple of ideas..........many ways to skin a cat................

and welcome to the island..............

[Phil]

Barring being able to build and efficiently use a working refrigerator, these ideas make mor sense than just putting a bag of ice in a pan. Has anyone cold smoke an entire ham????

[Richtee]

Barring being able to build and efficiently use a working refrigerator, these ideas make mor sense than just putting a bag of ice in a pan. Has anyone cold smoke an entire ham????

Every country style ham ever made is cold smoked. Used to be in a big ole smokehouse with a small fire in the middle.... now of course it's in steel cabins...

[hog warden]

Phil:

Good question. I too am considering building a cold smoker, but until then, will continue using this 55 gallon drum. It is similar in design to an Ugly Drum Smoker (UDS), but simply uses a smoke generator to generate the smoke.



Most of the references to building smokers and cold smoke reference a fire pit out of the smoke chamber, connected by a pipe or some such, and a big part of that was to give it some time for the heat to dissipate out of the smoke, since they were burning real wood to generate their smoke. The smoke generator takes that out of the equation. The term "cold" smoke might also relate to the fact that a lot of this took place during winter when animals were being butchered, so took place in cold conditions.

Also, we are talking cold smoking for flavor and some preservative benefits and not cooking the product while applying smoke. Big difference. Cold smoking is normally something less than 90 to 100 degrees. That may not sound right, but almost anything you stick in there will have enough salt in it to prevent bacteria from growing. Much above 50, however and you bring in the prospect of botulism, so cure (nitrite and nitrate) is a good idea for any of this. Hot means something 130 to 160. If you want to go hot and burn wood to do it, then stick to the plans that call for a separate fire box off the the side. Much more complicated, but can be done.

Whatever you use, you need to take care not to build it of something flammable if cooking/smoking is being contemplated. Sausages, for example, are generally smoked with heat until they reach an internal temp of around 155-160 F. Some do bacon to an internal temp of 130+F. That is more hot smoking than cold. A barrel, if you have a controllable heat source, will do both.

The stick hangers on this barrel are simply flat iron, with tabs bent on the ends to make a flat spot to screw to. These will hold sticks or a flat grill grate.





For these, I was only using two of the hanging sticks. I can fit up to four of them on the racks when doing larger batches of sausages. If I was going to go hot, I could always replace the sticks with 1 inch angle iron.


On country cured hams, I am finding a lot of folks do not smoke those. Recently talked to an elderly gent who used to make a few hundred per year and he told me he hadn't smoked a ham in over 20 years. Cured with salt, cure and sugar only, then hung to age.

[Richtee]

On country cured hams, I am finding a lot of folks do not smoke those. Recently talked to an elderly gent who used to make a few hundred per year and he told me he hadn't smoked a ham in over 20 years. Cured with salt, cure and sugar only, then hung to age.

I am shocked. Seriously.

[hog warden]

I was surprised myself (I went to see him because I wanted to see how he smoked his......I'm starting to document how these old smoke houses were built). He said most people over do it on smoke flavor, and also smoke them too hot, which in his opinion, both combined to ruin them. I also think this may be regional in influence (smoke vs. not). Our University Extension puts out a bulletin on them and while it mentions smoke as being an option, it says most are not. A lot of places in KY and TN are known for their country cured hams and I don't think they smoke either.

http://extension.missouri.edu/p/G2526

What they do count on is an aging period when the hams are hung in a place that subjects them to wild heat swings, same as they do bourbon. Seems to me they refer to it as a summer sweat.

[Bearcarver]

No Smoke on Hams?!?!

Might as well just seal them in a bag & float them around in hot water for a few hours.


Bear

[Phil]

none

Phil:

Good question. I too am considering building a cold smoker, but until then, will continue using this 55 gallon drum. It is similar in design to an Ugly Drum Smoker (UDS), but simply uses a smoke generator to generate the smoke.



Most of the references to building smokers and cold smoke reference a fire pit out of the smoke chamber, connected by a pipe or some such, and a big part of that was to give it some time for the heat to dissipate out of the smoke, since they were burning real wood to generate their smoke. The smoke generator takes that out of the equation. The term "cold" smoke might also relate to the fact that a lot of this took place during winter when animals were being butchered, so took place in cold conditions.

Also, we are talking cold smoking for flavor and some preservative benefits and not cooking the product while applying smoke. Big difference. Cold smoking is normally something less than 90 to 100 degrees. That may not sound right, but almost anything you stick in there will have enough salt in it to prevent bacteria from growing. Much above 50, however and you bring in the prospect of botulism, so cure (nitrite and nitrate) is a good idea for any of this. Hot means something 130 to 160. If you want to go hot and burn wood to do it, then stick to the plans that call for a separate fire box off the the side. Much more complicated, but can be done.

Whatever you use, you need to take care not to build it of something flammable if cooking/smoking is being contemplated. Sausages, for example, are generally smoked with heat until they reach an internal temp of around 155-160 F. Some do bacon to an internal temp of 130+F. That is more hot smoking than cold. A barrel, if you have a controllable heat source, will do both.

The stick hangers on this barrel are simply flat iron, with tabs bent on the ends to make a flat spot to screw to. These will hold sticks or a flat grill grate.





For these, I was only using two of the hanging sticks. I can fit up to four of them on the racks when doing larger batches of sausages. If I was going to go hot, I could always replace the sticks with 1 inch angle iron.


On country cured hams, I am finding a lot of folks do not smoke those. Recently talked to an elderly gent who used to make a few hundred per year and he told me he hadn't smoked a ham in over 20 years. Cured with salt, cure and sugar only, then hung to age.

Tremendously interesting. The barrel thing is cool. Please let me know if you find any info on utilizing the "working" refrigerator as a smoke box, keeping in mind that the intent is to use the cooling properties of the refrigeratyor (bgox) to keep the temperature below 80, and preferably down to 40 to eliminate the opportunity of botulism.

Thanks for the reply

[nickelmore]

keeping in mind that the intent is to use the cooling properties of the refrigeratyor (bgox) to keep the temperature below 80, and preferably down to 40 to eliminate the opportunity of botulism.

Thanks for the reply

Do you intend to use a cure? I have cold smoked in weather below 40 degrees but thats about the closest thing I have done that cold.

I run my cold smoker at ambiant temp, and even sometimes bump it up to 100 degrees,

[dcarch]

Tremendously interesting. The barrel thing is cool. Please let me know if you find any info on utilizing the "working" refrigerator as a smoke box, keeping in mind that the intent is to use the cooling properties of the refrigeratyor (bgox) to keep the temperature below 80, and preferably down to 40 to eliminate the opportunity of botulism.

Thanks for the reply

Do a search on "dcarch" here.

I had posted the construction of a hopt/cold smoker using a working refrigerator.

dcarch