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What is Cool Smoke

post #1 of 11
Thread Starter 
I have a recipe for cool smoke what is cool smoke?

5. Place into the smoker (Charcoal, Gas or Electric) at 100°F to 110°F and cool smoke for 7 to 8 hours depending on the temperature.

will the wood chips smoke at this temp?.

I have problems keeping the smoker at 150 degrees.
post #2 of 11
Usually COLD smoking is done with a distance between the firebox and smokehouse, and at temps below 100°. The connecting pipe cools the smoke before entry to the food area. I dunno what this "cool" smoking is tho...as you say..would be difficult to get smoke.
post #3 of 11
I cold smoked some buckboard bacon in my ecb by using an electric hotplate....not something I would recommend trying on a warmer day. I was able to keep temps in the 95-105* range and had very thin smoke with the apple chips I was using.

Something like Richtee's "ecb squared" might work even better with a hotplate, as you would be warming a larger area and would need the plate turned up more....thus producing a better volume of smoke from your chips.

Hope this helps,
post #4 of 11
I'd do a search for Cold Smoke or Cold Smoker
There's a difference.
Cold smoke is how fish get smoked.
It's a lower temp than normal.
post #5 of 11
I can only get cool smoke below an ambient of 40-45deg F. After the weather cools is when I get my cooler smoking (fish) done. I usually use a converted fridge for cold smoking as it has such a large smoke body and in cooler temps this helps keep the smoke cool as well.

I'm looking forward to trying some bacon and sausage soon as well.
post #6 of 11
Someone told me that it was below 100*
post #7 of 11
Thread Starter 
If I use an electric hot plate could i put my smoker box directly on the hot plate.

I believe a 60 watt bulb would keep my smoker ast 100 degreesicon_smile.gif
I still don't think the wood will smoke unless I get he hot plate high enough to smoke the chips and regulate the temp by cracking the door.

here is the recipe

5 lb. lean ground beef
5 rounded tsp. Morton Tender Quick
2 1/2 tsp. mustard seed
2 1/2 tsp. garlic salt
2 1/2 tsp. coarse ground pepper
2 scant tsp. liquid smoke
1 tsp. hickory salt

4. Stuff the mixture into a small sausage casing (Sheep or Collagen casing). Stick lengths are 6 to 9 inches.
5. Place into the smoker (Charcoal, Gas or Electric) at 100°F to 110°F and cool smoke for 7 to 8 hours depending on the temperature.
6. To finish cooking raise the smokehouse temperature to 160 - 180°F and cook until the measured temperature inside a piece of sausage is 145 - 150°F.
7. Remove from the smokehouse and place in a dry room at 50 - 55°F for 2 hours to cool and dry out. Then package and refrigerate to increase shelf life.

Or I could have someone from this awesome forum give me a recipe that requires using normal smoking temps.
post #8 of 11
I assume you know from reading the TQ package that that is 5 level Tbsp. tenderquick, not rounded teaspoons. Or, that's what the manufacturer says. Not too much difference between a level T and a rounded t i guess...but just for the record...
post #9 of 11
Try putting a couple hot charcoal briquettes in the chip box and see what kind of temps you get. Or if the box is to small try a pan and cover with foil and poke some small holes in the foil. If you play around with it you should be able to figure out temps and still produce smoke. I was told of this method but have yet to try it
post #10 of 11
Yep, a couple of briqs with the wood chunks will keep it going but allow you to keep the smoke temps down........I use that with cheese, jerky, etc......just make sure to keep vents open....you need the airflow.
post #11 of 11
BTW take a look at Cowgirl's avatar...that's a cold smoke capable smokehouse... remote firebox.
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