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Cold Smoking mod?

post #1 of 15
Thread Starter 
Sorry if this isn't the forum folder for this thread, but I've got a Chargriller Pro that I want to try something on. Anytime I've tried to smoke cheese in the past, I get too much heat. Obviously there are ways to correct that problem, but I want to try a different direction.

What about putting an electric hot plate in my side fire box with a pan of wood chips/chunks on top? Set the hot plate until the wood just smolders and smokes. Put the cheese in the cooking chamber as usual.

Looks like I can get a hot plate for less than 20 bucks online. Probably could get one at a garage sale for $5. Think it would work? I think the only thing I don't know about is if the SFB would hold enough heat to melt the hot plate. Guess it's worth a try if no one else has yet.
post #2 of 15
I tried a electric hot plate in my GOSM. I was able to keep low and pretty high heat with it. I would think you would need such a low temp that the plate should be fine. Been wanting to try some cold smokin myself.

Good luck and keep us posted.
Paul
post #3 of 15
I have used a hotplate in the bottom of my Stumps and it worked just fine. No damage to the hotplate, and that damn Stumps holds the heat.

FWIW I got my got plate for under $20 at Target. The only issue I found was that it was taking too long for the wood to start smoking so I gave it a "jump start" with a torch. PDT_Armataz_01_25.gif Just enought to get the smoke started once it starts it was good to go.
post #4 of 15
GWF...give this a try ??http://www.youtube.com/watch?v=sivMMDnUEpc....I haven't done it yet ,but I bet it would do a good job .
post #5 of 15
Thread Starter 
Hey, that would work, but probably not very many times. I'd say after a while, the soldering iron would burn up. I've burned up several in a clean environment, so they do have limits. Of course I have to try it though wink.gif .
post #6 of 15
Thread Starter 
Thanks FBJ,

When you've done it on your Stumps (which is a thing of beauty, might I add) do you shut down the top damper any, or just let her smoke wide open?
post #7 of 15
Wide open. There is no damper even in the top, I suppose you could block it partially with something, but wide open is all I have ever done.

In fact, it is so well insulated I find that it works better if I open the grease drain and the air control for the firebox, without those the wood has a hard time keeping smoking.

I have stuck the hot plate in the bottom of a metal trashcan (a new,clean one) also with a grate on the top and the lid on it and that worked fine also.
post #8 of 15


The pic is nothing special, but since I had it in my phone I thought I would share it..........cut the hatch in the side and slid the hotplate in, put a grate in it, drilled a hole for the probes from the maverick (sitting on the handle of the lid) and got after it.
post #9 of 15
When I cold smoke I just light 3 or 4 charcoals and put a chunk of wood on it when it gets almost burnt but still a good burning ember I add a few more coals and another chunk of wood.
post #10 of 15
http://www.virtualweberbullet.com/coldsmoker.html

nice mod for cold smoking


Wd
post #11 of 15
Thread Starter 
Yea, Deb, that's how I should do it. Frankly, I'm just being lazy. I hate having to watch the fuel level. I end up puttin' too much fuel in to buy more time. Then I fight high heat.
post #12 of 15
I've often wondered about the galvanized metal thing with these garbage can smokers... but in actuality, I don't suppose it gets anywhere near hot enough to fume.

Any one got data on this?

And of course, your food inside cannot touch the galv metal.

___________________-_

Well, now... lookie here. Quite a discourse on this subject. Interesting...

http://www.finishing.com/217/03.shtml
post #13 of 15
Yep, it doesn't get hot enough and the food was on a regular grill rack. Tried to pay extra attention to that. Everything seemed to turn out just fine. It was quick, easy, no hassle smoking.......

I don't have any data........other than it did not kill me............I twitched and stuff before I used that........PDT_Armataz_01_23.gifPDT_Armataz_01_23.gif
post #14 of 15
Geek, do what Debi says. 3-4 briquettes with a small chunk of wood, or a handful of chips, will smoke all the cheese you want. No heat. Takes like an hour or so to smoke it.
Or buy an ECB and build yourself a turbo cheese smoker like this - it's smoking with 3 briquettes and a handful of hickory chips. 12V fan from Radio Shack and a 12V power source. Works like a champ.
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post #15 of 15
What about putting an electric hot plate in my side fire box with a pan of wood chips/chunks on top? Set the hot plate until the wood just smolders and smokes. Put the cheese in the cooking chamber as usual.

Looks like I can get a hot plate for less than 20 bucks online. Probably could get one at a garage sale for $5.

Hay I do it all the time with a gas burned from Harbor freight $10. I have a NBB vertical and I just put the gas burner in the firebox with a cast iron pan full of chips and I also fill the water bowl with ice. Makes for a nice cold smoker for fish and jerky.
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