It just might be my imagination, but I've tried this by freezing moist sawdust and it seems to work. Of course the temperature of the wood particles must come up to smoldering temperature in all cases, but even ol' Rytek claimed "moistened" sawdust produced a less bitter smoke.I have heard that the water 'pot' can be filled with water and then freeze the lot and place it into the smoker immediately at the point of firing up the smoker to give you a cold or cooler smoked product rather than cooking it.
Venison Landjaeger Recipe Wanted.
- Chuckwagon
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Divey wrote:
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
- Chuckwagon
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Hi Lindsday,
A decent size block of ice in the ALDI/HARK gas smoker will keep the temperature down inside the smoker as it is on the smaller side of things.
I tried this method in summer in my smaller smoker with a drain to the outside and it worked quite good.
Gus(Snagman) has a smoker that has copper refrigeration tubes in it and this works also very well.
Have a go Mate!! Nothing to lose!!
Cheers,
Jasn.
A decent size block of ice in the ALDI/HARK gas smoker will keep the temperature down inside the smoker as it is on the smaller side of things.
I tried this method in summer in my smaller smoker with a drain to the outside and it worked quite good.
Gus(Snagman) has a smoker that has copper refrigeration tubes in it and this works also very well.
Have a go Mate!! Nothing to lose!!
Cheers,
Jasn.
I did think (not for too long) about obtaining a suitable sized vehicle air conditioning radiator type thingy and placing it on one of the lower shelves and recirculate icy cold water through it with a very small 12volt bilge pump. The smoke would by cooled as it travelled through it to the upper vent.crustyo44 wrote:Hi Lindsday,
A decent size block of ice in the ALDI/HARK gas smoker will keep the temperature down inside the smoker as it is on the smaller side of things.
I tried this method in summer in my smaller smoker with a drain to the outside and it worked quite good.
Gus(Snagman) has a smoker that has copper refrigeration tubes in it and this works also very well.
Have a go Mate!! Nothing to lose!!
Cheers,
Jasn.
Hi Divey,
I hate to say this, but I'm somewhat skeptical that you will be able to maintain the temp in your smoker at 25° or less to properly cold smoke your sausage. Even with that basin of ice, you will have a hot flame in there to generate the smoke. Cold smoking is best done where the source of the smoke is generated outside of the curing chamber. What I would recommend is that first, you do a dry run and see what the temperatures will be in the smoker. Better do that than spoil a good batch of sausage.
What would the ambient temp be during the smoking session?
I hate to say this, but I'm somewhat skeptical that you will be able to maintain the temp in your smoker at 25° or less to properly cold smoke your sausage. Even with that basin of ice, you will have a hot flame in there to generate the smoke. Cold smoking is best done where the source of the smoke is generated outside of the curing chamber. What I would recommend is that first, you do a dry run and see what the temperatures will be in the smoker. Better do that than spoil a good batch of sausage.
What would the ambient temp be during the smoking session?
Good advice. I like it.redzed wrote:Hi Divey,
I hate to say this, but I'm somewhat skeptical that you will be able to maintain the temp in your smoker at 25° or less to properly cold smoke your sausage. Even with that basin of ice, you will have a hot flame in there to generate the smoke. Cold smoking is best done where the source of the smoke is generated outside of the curing chamber. What I would recommend is that first, you do a dry run and see what the temperatures will be in the smoker. Better do that than spoil a good batch of sausage.
What would the ambient temp be during the smoking session?
It's a bit of a bastard when you have a smoker and it only cooks as well as smokes.
- Chuckwagon
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Divey, have your read what Stan has to say about cold smoking? Here's some good info:
http://www.meatsandsausages.com/meat-sm ... ld-smoking
http://www.meatsandsausages.com/meat-sm ... ld-smoking
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
That is exactly the problem that had with my Pro100 smoker. I installed a smoke generator and now I have perfect smokes everytime. Not only can I cold smoke, but I can control the smoke and the temp separately. Using the same source for both temperature control and smoke is an awkward and primitive method of smoking.Divey wrote:It's a bit of a bastard when you have a smoker and it only cooks as well as smokes.