o.k. here comes a dumb question

Discussion in 'Roll Call' started by dono, Nov 23, 2007.

  1. dono

    dono Meat Mopper OTBS Member

    what's a cold smoke?[​IMG]
  2. deejaydebi

    deejaydebi Smoking Guru

    Smoking at low temps - below 100 degrees.

    Cheese, hams, bacons, fish - things that are smoked but not cooked to eat right away.

    Not a dumb question - just lack of experiance hon!
  3. richtee

    richtee Smoking Guru OTBS Member

    Typically, smoking that is done at temps below 100°. Sometimes down to the 70's and 60's
  4. coleysmokinbbq

    coleysmokinbbq Smoking Fanatic OTBS Member

    Cold smoking is done at a temperature range of 50* or 60* up to a temp no higher than 90* or 100*...

    One example would be cheese...

    When smoking cheese you'd have to do so at a temp that would not melt the cheese...
  5. smokeys my pet

    smokeys my pet Master of the Pit OTBS Member

    I do not think there is a dumb question especially when dealing with foods.
  6. pescadero

    pescadero Smoking Fanatic OTBS Member

    DonO, DonO, DonO, How many times do we need to tell you, there are no dumb questions. [​IMG] You have received some good information, so you probably already have the idea.

    I just might add that most of the time it is very difficult to get your smoker to generate smoke and run at those low temps. So, not always, but most of the time, the smoke is generated in a seperate smoker or seperate device of some kind, and then piped or funneled into the container that is holding the food. For example the easiest and cheapest example of this is to use your smoker to generate the smoke and pipe it through some dryer vent hose, into a card board box that has been duck taped so it won't leak. Put some sort of rack or shelf in the cardboard box to hold the food. You will have cut a small hole in the box, so the smoke can vent out, after passing over the food. The box will need to be far enough from the smoke generating source, so it will be cool before entering the box. This will give you, what is referred to as "Cold Smoke".

    You may have to fine tune the length of hose so you get the desired (under 100F) temp. Just play with it, using a thermometer to help you determine distance and thus length of hose.

    Hope this makes sense. If not, PM me and we can discuss it in more detail.

    Good Luck,

  7. flyin'illini

    flyin'illini Smoking Fanatic SMF Premier Member

    dono, I am new here and thank you for asking. A lot to learn from these folks. I just wish I had more time to try things.
  8. bigarm's smokin

    bigarm's smokin Master of the Pit OTBS Member

    Don, please excuse these replys, these people obviously didn't understand your question. I will give you the correct answer at the end.

  9. scotty

    scotty Smoking Fanatic


    I've been trying to figure out exactly what it is and what it is used for

  10. scotty

    scotty Smoking Fanatic

  11. deejaydebi

    deejaydebi Smoking Guru

    you been hitting the barley pops again? [​IMG]

    I'm not sure how you'd do it in your little smoker - or have you gotten anther one?
  12. scotty

    scotty Smoking Fanatic

    My smoker is adjustable from off to 350 degrees but the smoking feature is just a go no go and i believe that the heat used to make smoke would be too high.
    The thermostat range is more to acomodate a keep warm feature i guess.
    I dont expect to do anything like cold smoking in the toy smoker.

    Right now im buying a slicing machene, a meat mixer, a food saver and a color lazer printer.
    Some speed equipment for my suzuki too.

    A real smoker is not in the too nearfuture.

    I know i will have to upgrade soon though.[​IMG]
  13. richtee

    richtee Smoking Guru OTBS Member

    It's Trwwwo ..it's trwwwo!
    Madeline Kahn, Blazing Saddles
  14. deejaydebi

    deejaydebi Smoking Guru

    Well save that box from the printer! I cold smoked in cardboard boxes for years! Just need a box a drop light and a pie pan and you got a cold smoker!
  15. bigarm's smokin

    bigarm's smokin Master of the Pit OTBS Member

    [​IMG] I get the feeling you are a joshin us[​IMG][​IMG][/quote]
    Yes, just joshin[​IMG] , just trying to bring a smile to you. [​IMG]

  16. coleysmokinbbq

    coleysmokinbbq Smoking Fanatic OTBS Member

  17. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Welcome to the SMF! [​IMG]
  18. dono

    dono Meat Mopper OTBS Member

    o.k. so I get it cold smoking is giving the flavour of the smoke without actually cooking the food as in cheese, cool

    as for the second answer I live in Montreal, Canada the forcasted temp for this Sunday is -7 degrees celsius ( for all my american friends 0 degrees celsius is freezing) and I'm planning on smoking a couple of turkeys for the family, so I have a couple more questions.

    #1 how much longer should I exspect it to take to smoke the birds, I'm assuming due to the cold it will take longer to get the smoker upto cooking temp and more fuel to keep it there

    #2 since I'm 14 years sober, is it ok if I just hold a coffee in my hand? I'm willing todo the t-shiet , shorts and flip flops if it's really a requirement but I have to draw the lone at my sobriety :)

    I'm including a pic of my homemade smoker just so you have an idea of the type of smoker I'm using

    #3 am I actually nuts to be planning on doing this on a cold december day in the great white north? eh, or does this mean I'm hooked and will go to any means to have smoked food :) [​IMG]
  19. Debi,

    Dont you do your Chex Mix w/ a cold smoke?
  20. Yes, it means you are hooked and by all means, you go to all means to get smoked food!!

    Welcome to SMF [​IMG] !!!

    (You are pretty tough lookin man in that pic of yours [​IMG] )

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