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monitoring system for cold smoking?

post #1 of 8
Thread Starter 

Hello all,


I'm starting a business in the Midlands, England.


As part of the business I will be building a large smoke house for the cold smoking of beef products.


Can anyone tell me if there is a monitoring system that can once set, control temperature automatically? I really don't want to purchase a ready built machine and will not have the time to monitor as regularly as required.


Any help would be hugely appreciated.


Many thanks



post #2 of 8

Hello and Welcome to our addiction.  Many good folks here with a load of experience that they are more than willing to share.  If you have specific questions just start a thread and someone with experience will be along soon to offer advice.  All info you can provide us with such as smoker type, location and so on will help us answer any questions you may have, and pictures help a bunch.  Spend some time doing some research on the forums, tons of advice and recipes already available there.  Check out Jeff’s 5 day smoking E-Course ( link below ) that will help you get started.  Couple other good threads to help you get started included.  We look forward to your contributions.  Have fun.  Good luck.  Keep Smokin!







Standard stock "Hello".     WOW!  a way to monitor and control temps in a cold smoking system!  In a home built cold smoking system.  The answer is YES! it can be done.  One question.  Why not hot smoking?  SO!  PITFALLS ABOUND! with cold smoke set it and forget it in my opinion.  How good are you at electronics?  We are talking about heat sensors and fans all controlled by a central "computer" unit.  So that if it becomes too hot an exhaust fan and a blower fan kick in to add ambient temp to the smoker.  If it becomes too cold an exhaust fan kicks in to draw more heat from your smoke source.  BUT!  THEN your smouldering smoke source MAY ignite causing the smoker to become too hot.  Rinse and repeat!  Also 2 things will also happen:  1. add extra air to your smoke source and your dust/shavings whatever will not last as long and 2. you are always dependant on outside/ambient temp..  It CAN be done.  Actually if you chose the right time of year and your smoking equipment is built correctly you can probably start a cold smoke and walk away for 8-10 hrs..  Can you do the same as a business year round and provide quality product without monitoring;  NOT so sure.  Just my thoughts.


NOW!  If we are talking the second Tuesday of the month then it ALL changes!  Welcome to the fun!  :icon_lol:  Keep Smokin!


post #3 of 8

texas.gif  Good morning and welcome to the forum, from a cloudy, overcast and rainy looking day here in East Texas. Lots of great people with tons of information on just about  everything. 



post #4 of 8
Hi Dom, intresting.

PID controller is the way to go. What size smoke house are we talking about? What is the maximum smoke house temperature? The only way your going to keep it with in limits during the Summer months is introducing cold air, Portable Air Conditioning unit, ducted into smoke house?

This is what they call a Poor Mans Sous Vide, can help you with the build.

Basically it's a normal plug socket that switched on and off by the PID controller, place the probe/sensor into the smoke house, set your temperature, plug your A/C unit into it and it will help to try and maintain a stable temperature.

Smokin Monkey 🇬🇧
post #5 of 8

Hello.  YEP!  Smokin Monkey has ya covered.  As I said a " computer" controlled system.  Well, not THAT technical but a PID unit.  And a cold air source would be necessary in the summer/hotter times.  As I said "it is doable" and Smokin Monkey can guide you through it.  He is not just a pretty face.  Knows his stuff.  WAY more than me on technology!  From your question I got the feeling you were hoping for a cheap as chips solution to set and forget cold smoking.  Not that Smokin Monkey's solution will cost you your first born child but it isn't "cheap".  Smokin Monkey will show you the ABSOLUTE cheapest way to do what you want.  Not sayin he is cheap but you couldn't drive a cocktail stick up his ar** with a sledge hammer!  :icon_biggrin:  He loves me!  He can't help it!  It's my wonderful "people skills".  :ROTF


Serious now.  If you want to go with a PID and control heat for cold smoke in summer and winter; he is your man!  He does a lot of his own builds.  Knows his stuff.  PM him with any question you have and he will jump through hoops to help.  Good luck!  Hope you join the Group.  Keep Smokin!


post #6 of 8
Originally Posted by KC5TPY View Post

Not sayin he is cheap but you couldn't drive a cocktail stick up his ar** with a sledge hammer!  icon_biggrin.gif   He loves me!  He can't help it!  It's my wonderful "people skills".  ROTF.gif

Danny, remember the Banter Thread! ❤️💔

Dom, give me PM and I will try and help you out.

That Danny guy is one smooth talker ROTF.gif

Smokin Monkey
post #7 of 8

HEY SM!  YOU THA MAN here!  If anyone can help I'll put my money on you!  No kidding Dom!  SM can offer TONS of advice on this one.  Keep Smokin!


post #8 of 8
Thread Starter 
Guys, that is great information, I really appreciate your help with this, I've been racking my brains for some time!
I'll have a good look at your info again at the weekend and send out a PM or two, I have lots more questions now!! Great to be part of this community, very helpful thanks.
Today I'm off to collect the unsmoke relaited appliances that will populate the boring park of the kitchen, snore.
However in answer to your questions:
I want to cold smoke as I'll be making pastrami etc, all products will be cooked through before consumption, in line with UK regulations.
The size of the smokehouse will be approx
1.2m x 1.2m x 1.8m
It will be insulated from the elements as far as possible and in addition, will have scope to double its size if demand requires.
It's early stages of planning at the mo, thought I'd get as much advice from the guys in the know before finalising. I know it's a big ask, but nobody created anything great without having a problem to begin with.
Cheers fellas, be in touch soon.
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