A Cold Addition To My Masterbuilt

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t-bone tim

Master of the Pit
Original poster
OTBS Member
Feb 24, 2007
N.B. Canada
Hello all .....realizing that my Masterbuilt ( Centro ) smoker won't be able to cold smoke ( I really want to do side bacon ).....here is what I came up with today.....I used the box it came in and a few odds n ends to whip this up today as I made jerky......running the unit at 185 with an outside temp of about 50 ,gives me a temp right around 80 to 85 in the top ....so should do the trick for next Sundays side bacon ! p.s.the pipe going from the bottom to the top unit is a 3 inch exhaust pipe coupling,and inside the box there is a piece of hardwood dowel to hang the bacon hooks from .




Nice job .............. mind if I steal that idea? It looks like awsome all painted up too. Keep us posted when you break it in!
Nice job Tim! I first started smoking in a cardboard box they work well as long as you keep the temps down.

One way to keep the moisture from messing up your box is to iron wax paper on it. The wax comes off on the cardboard and makes it moisture resistant.
Hey Randy ...go ahead that's what these forums are for ,seems like it's gonna work good too ,temps didn't go above 85...can't wait for next Sunday !
Debi ...great idea ,might give it a try,to make it last as long as possible !
Hey smoked....or anyone having a suggestion or experience to share ?? I want to do some cold smoked side bacon this coming weekend and was wondering since the smoker was gonna be runnin anyways ,why waste all thay heat and smoke ?? ...I thought I might do a boston butt or picnic in the bottom ?? ...my question is would the steam generated from doing the pork cause an unwanted effect on the bacon ? I'm worried about the steam ? anyone ....have any thoughts ,advice on this one ??
I can't think of any reason why it would cause a problem.......to be honest the bacon I just did I'm not thrilled with....think I'll stick to buckboard instead.....
Smoked ,my concern is the bacon is a dry cure and it must be completely dry before going in the smoker ....put in front of a fan for one hour first after removing from the fridge to develope a pellicle on the surface to give the smoke a better surface to adhere to ....so I wonder if the steam will put a dampness on the the surface of the bacon ,thus not allowing the smoke to do it's job ?? hmmmmmmmmmmm....maybe I should try just smoke and heat first run ?? anybody ?????
well if your concerned, then just do the bacon...... for me the big chief still has the drip pan that diffuses the smoke and steam into the box. Even thou I did a wet cure, I still had to pat dry and let sit 1 hour with fan for the same reason!!!
hope yours turns out better then mine......
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