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cold smoking in a GOSM

post #1 of 5
Thread Starter 
nifty little trick with cured fish and meats

take a 3 inch dia by 4 inch long chunk of wood, place it in the thin metal wood box, turn your fire up to high and get the wood to burning good and cherry red on the bottom, turn the gas flame off ad blow the flame out on the wood and it will keep smoldering till it turns to ash. less success with smaller chunks unless there packed in tightly together

By null

this is around 5 hrs later

By null

the lowest temp i can gain with vents open and door cracked open is 5 to 10 deg above outside air temp on a calm day tho a light breeze helps out too.
post #2 of 5
Cool ... in more ways than one!icon_smile.gif
post #3 of 5
Nice going!
post #4 of 5
Say Cheese!!! PDT_Armataz_01_12.gif
post #5 of 5
Thread Starter 
PDT_Armataz_01_12.gif dont know if its in the right area for cheese smoking but i might give it a try this spring.
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