While I have several cold smokers, (My Cold Smoking Options w/Q - View) my "cold" cold smoker is a converted milk cooler. It stays ± 35°, using a Smoke Daddy for smoke, the smoker IT can be kept under 50°. I'm certain any one of the three units above would do the same.What temp do you guys run your refrig when cold smoking?
Thank Tom,I didn't see this post yesterday, I will make one for it. Do you have any pics I can go by?That will work to hold your fuel in the chamber. You will want to put a sliding plate of some sort on the bottom to control the air input otherwise your fuel will burn rapidly and hot. You want it so you can open it to light your fuel with a torch then close it down to restrict your air input. Hope I am clear.
Tom
Will PM you.Thank Tom,I didn't see this post yesterday, I will make one for it. Do you have any pics I can go by?
Thats way to compilcated for me.I like it! I bet it works great!This is my cold smoker. Blower driven.
It burns pellets and chips, uses very little fuel and can operate long hours without monitoring. (24 hours?).
Quality and quantity of smoke are highly adjustable.
There is a viewing port to observe the smoke condition before it enters the smoker. This is no need to open the smoker to check.
dcarch
Actually it's pretty easy. Many parts are from Home Depot plumbing department. Fabrication is like 1/100th of all the incredible welding cutting you see all the time here.Thats way to compilcated for me.I like it! I bet it works great!
I cold smoke cheese at 40F, salmon 50F, scallops 120F, lobsters 150F.What temp do you guys run your refrig when cold smoking?