- Jan 6, 2013
- 4
- 10
Hi, I am new to this forum and located in Massachusetts. I hope you can be patient with me. I have not extensively searched this forum or taken the 5 day course yet, but I will. My immediate concern is that I have some hams and bacon that have cured in brine and I plan to cold smoke them. I have 2 partners in this venture who know less about the process than I had hoped, so now it falls to me to figure out how to build and use the smoker. So far I have a steel storage cabinet with wood hanging racks. I plan to keep the fire in a weber kettle grill set on the ground and connect the two with some solid aluminum dryer vent pipe from the grill lid to a hole in the bottom of the cabinet. A dryer vent hood will provide ventilation near the top of the cabinet on one side. Please tell me if this sounds feasible/safe in general. Do I need to remove the paint from inside the cabinet to cold smoke safely? I would like to know if I need to bury my smoke pipe to help cool the smoke. Do I need a certain length pipe? Also, I have no idea of proper smoking temps or times. Sorry to be a typical clueless twit in a hurry.