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cold smoke

  1. reformedvegan

    Help w/ AMNTS cold smokin in a Pit Boss pellet "grill"

    Folks, I have one of the PB 700-series models. I tried cold-smoking cheese this weekend with my 12" AMNTS, and I was disappointed with the thick, white smoke it produced and the bitter, acrid, chemical taste of the cheese after smoking. I have vacuum sealed the cheese and plan to let it mellow...
  2. K

    A-MAZE-N Maze, Cold Smoke – Ash Flavored Nova Lox

    Hello – I’m reaching out to the community in the interest of learning from my first cold smoking attempt that went wrong. My goal was to make Nova Lox. I’d really appreciate any constructive ideas you can share. I’m having trouble identifying the problem(s), especially given others’ successful...
  3. smokeshark

    Smoked uncured sausage

    Hey all, Happy Holidays. I’ve been reading posts on here for years but this is my first question. It may have been answered elsewhere but I can’t find it. In South Georgia/North Florid there are several roadside sausage stores. They sell uncured smoked sausage, I’ve tried them all and they are...
  4. PrairieMomDieselDad

    New kid on the block

    New to smoking. Trying pork bellies for bacon and also ham. Wet cured now trying the cold smoker out. If the meats cured do I need to make sure the temp is below a certain temp? I can ask somewhere else also.
  5. gimmeharmony

    Smoking Cheese in the Vision Grill with AMNPS QView

    Got some decent cheese from Costco and Kroger. Fired it up for three and a half hours with pecan wood pellets in the A-MAZE-N 5x8 smoker maze. Used a tray with icecubes below the cheese. It was 70° outside and was able to stay below 80° in the grill. Sealed with Foodsaver and now we wait...
  6. C

    What would be the best size for cardboard smoker?

    I am trying to build a cold smoker with cardboard. What would be the optimal size for it? I see that many people use 2 x 2 x 4 ft but what if I go with 1 x 1 x 2 ft? Would it be too small? Is there any disadvantage of having it small?
  7. M

    What are your ratios: salt:fish weight and time.

    I'm a bit hit and miss with my dry cure salmon process (I cold smoke). Sometimes it's great, sometimes it's oversalted as hell. As a newbie, I see all over the internet, lots of different quantities of salt : fish lbs and curing time. Some recipes pack on the cure and leave it for 2 hrs, or 4...
  8. M

    Cold smoked salt and pepper

    Hi guys, After months of reading on the forum I decided to cold smoke some salt and pepper with hickory I used rock salt , Himalayan salt, and whole peppers. Smoked for 8 -9 hours with hickory I noticed the humidity in the air may have been am issue? How long should I leave before...
  9. dirtsailor2003

    Bacon Season has arrived

    A few weeks ago our Costco had bellies on sale so I picked up two nice ones to make into bacon. I like to dry cure and cold smoke my bacon. I had planned on smoking on the 24th of October, but life got in the way so Smoke day will be Nov 2nd. I will be cold smoking and plan on smoking 18 hours...
  10. stringman

    Thoughts & Ideas on making a smoker cabinet using a wine cooler (long post)

    Hi Guys Its been a while since i last posted. At the moment i have a simple small cold smoker. Small fire box with maze pellet smoker linked to a 3ft x4ft wooden smoking chamber. It works well but, like everyone the summer temperatures can make it tricky. So i thought i would have a go at...
  11. P

    Feedback or guidance on my DIY cold smoker

    Hello! I built my first wooden cold smoking box, and I'd appreciate some guidance on next steps. Currently my smoke source is the Amaze'n Pellet Tube, and the smoke vents out of the gap above the door. Eventually I'd like to get to a full setup with smoke generated externally and piped into the...
  12. KyleWolf

    Smoked Parmesan

    Hey Everyone, I have been smoking for a number of years, but this is my first time posting here. I have an MES+cold smoke attachment. I've made a number of smoked cheeses before, but one I have really enjoyed is smoked parmesan. I haven't seen it talked about much on the board. I love using...
  13. Fran

    Canadian style & back bacon

    Finished off doing a Canadian style bacon & a back bacon today. I use a wet brine akin to Pop's (lower salt & sugar), with maple syrup, then crushed coriander, mixed peppercorns, mustard seeds & all spice berries that I put in an oversized 'teabag', floaters in the brine are a load of bay...
  14. John_D

    Cold smoking in older bradley smoker

    Hey everyone, in need of some info for cold smoking on an older Bradley smoker. I have made my first attempt at some bacon thats due to finish curing this Tuesday and was going to put in my old style bradley. The question is, do I need to turn the main box on to heat it to 180 degrees or can...
  15. Cook63

    Smokehouse build

    Starting this build in July. Finished all my metal work yesterday and put fire to it today. Finally cold enough here in Kansas to be able to get some cold smoke rolling!
  16. H

    First time smokehouse build

    Hey, guys, I found this forum and fell in love! Seems like a great community with great advice and people. So here are the details on my build. Proposed 5x5x4 house to mainly smoke venison summer sausage, Snack sticks, and jerky. Maybe i am off here but what i wanted to do was A. use a Smoke...
  17. Eaglechaser

    Need A-Maze-N Advice in Northern NY

    I'm fairly new here but I've been smoking for about three years. I decided to try my hand at cold smoking cheese with the AMNS (6X6) but I'm having a hard time keeping the dust lit. I used an Akorn Kamado grill and placed the maze on the fire bowl grate (no charcoal), both top and bottom vents...
  18. UphillWillie

    Help with cold smokers

    Hello, I'm new here and new to the smoking community but where I work I need to become an expert over night. Now that's not going to happen but that doesn't mean I can't try with help. I am looking for a smoker $1,000 or under that is a cold smoker to smoke salt (We use it in house). But I need...
  19. SmokinAl

    BERKSHIRE HOG BELLY BACON

    Well I have heard so much talk about Berkshire hogs that I wanted to try to get a belly for bacon. None to be had around here so I went online & ordered one from Tenderbelly.com. They are a great Company to deal with & the owner Shannon is a real stand up guy, kinda reminds me of Todd Johnson of...
  20. FZR650

    My eletric smoker

    I built this beast in the fall. I have used it twice (smoke salmon with scallop were perfect - the brisket was a fail do to heat problems) 36” tall x 24” wide x 18” deep. {I’m looking into kiln wire element connected to a PID unit for heat. Commercial smoker use kiln elements} The smoke is from...
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