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I've been watching here for a few months...

post #1 of 17
Thread Starter 

I've been smoking with some different format cookers since the '80s beginning with a Brinkman dome type smoker so I'm not new to the art. I came here late last winter looking for ideas for cold smoking which I had never really dabbled too much until I discovered  the tube smoker a buddy had.  Since then I've smoked cheese, whole malt for brewing beer, my own bacon, salmon, well you get the idea. Looking forward to others' ideas, and maybe even figuring out some artisan meats I can make, and have followed a few tangents from here already. I'll certainly share the things I've learned or figured out along the way.

post #2 of 17

texas.gifHello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   



post #3 of 17
welcome1.gif to SMF!!! We're happy you found us! You've come to the right place, we have over 50,000 members who just love to share their experience and over 1,000,000 posts describing it! Yea that’s right over 1,000,000!

The search bar at the top can be your best friend when you are trying to find answers to your questions but don’t hesitate to start threads and ask also!

We have an ”Articles” section that is full of great information about smoking to include a lot of recipes and instructionals. Check it out there is a lot to learn in there!
post #4 of 17

welcome1.gifto SMF!  We are so glad you joined us! 


We love to see pictures of what you are cooking (or what we call q-views here at SMF).  To "upload the q-views" just follow the directions here and it will be easier. If you are using a cell phone, an IPad or a kindle, go to the main SMF page and click the Mobile button. Will make the uploads a bit faster too.


If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums and some guidelines of how to interact within the forums. Off site links are not allowed here at SMF per TulsaJeff. Not that you have done anything wrong....just a little bit of FYI for new members!


If you need any help roaming around the forums....just holler!  Happy to help out!



post #5 of 17
Big neighborly welcome from the Mitten!
post #6 of 17
Thread Starter 
post #7 of 17
Thread Starter 
post #8 of 17

Looks like Pork Shoulders ?     Making me hungry.



post #9 of 17
Thread Starter 

Yes Gary, little chunks...


I cook for a couple groups of 50 - 75 people a couple times each year. I didn't have the beef on yet in that pic. The hog roaster belongs to my brother (he built it), and he's nice enough to let me use it once in a while! If I could just get him to weld a stainless stand, and help with the electrical controls for my home brewery now...cheers.gif

post #10 of 17

Sounds like a plan to me



post #11 of 17

I haven't seen a hog roaster like that in person since I was 8 or so! Welcome to SMF! 


I've been grilling/smoking/etc since I was 7(32 going on 33 now)(hey, running beers to the adults counts, right???) and I have learned so much here in 4 months! I can't remember Algebra anymore, but...pfffttt...who needs math, right? That's why my phone has a calulator!!! Jk! :)


Seriously, welcome from Watertown, TN!!!


There is a 'cold smoking' forum here, if you haven't found it:


I've been bumming over there, trying to figure out if I can cold smoke in my Char-Griller (Wife commented that the smoked cheese from Kroger's Deli was her favorite. Like I needed one more thing on my to-do list! lol).

post #12 of 17
Thread Starter 
Found my way here via the cold smoke forum! Not sure what your "char griller" is, but the Amaze n tube smoker is one of the best purchases I've ever made. Stick that thing in my gas smoker (no fire) on a 40* night and let the cold smoking begin! You get some chilly weather too, it may be the answer!
post #13 of 17

It's your typical Lowe's/Home Depot/etc side fire box offset smoker. 'Char-Griller Smokin' Pro'.


I was thinking like 3 briquettes with some twig sized splits? lol


I can't afford any new toys atp, unfortunately! And here in TN, we won't see lows in the 40's for another month or so (normally). lol

post #14 of 17
You can also make a smoke generator with a large soup can or similar and a soldering iron. Drill a small hole in the side near the bottom of the can so the soldering iron tip will fit in then fill it with wood chips and turn on the iron. Now you are cold smoking!
post #15 of 17
Thread Starter 
The tube smoker uses pellets, and will smoke for 6 - 7 hours loaded with about a pound. Once they're lit they smolder with no other heat input. I wonder if someone has done something similar with soup cans... Never tried, but you may even lay the pellets out in a snake on an old cookie sheet and light one end for a long inexpensive burn. Your setup should work with any of these ideas.

My main issue with 40* is food safety, cheese you should be fine with for several hours at higher temps as long as is doesn't melt... And trust me it will make a mess of the smoker! In my upright box smoker, I didn't see much, if any rise in temp on the 30* & 40* nights I used the tube.
post #16 of 17
Originally Posted by S2K9K View Post

You can also make a smoke generator with a large soup can or similar and a soldering iron. Drill a small hole in the side near the bottom of the can so the soldering iron tip will fit in then fill it with wood chips and turn on the iron. Now you are cold smoking!

I did that for a while before I realized my ECO liked real wood. But I used a 'church key' to make my holes. And cooked a lot of awesome marinara in the process to get the cans. And was attempting the charcoal/wood chips method. lol 


If you attempt the vegetable/food can method, you have to pre-burn the cans to burn off the 'wax' (plastic) lining. ;)

post #17 of 17
Welcome to the forums! Glad you've joined our group. You'll find there are lots of friendly and knowledgeable folks here who genuinely enjoy helping one another. Looking forward to your input, and just ask when you need anything...someone here will surely have the answer.

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