Cold smoking in an off set smoker

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Pit pixie

Smoke Blower
Original poster
SMF Premier Member
Jul 30, 2022
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43
Southampton England 🇬🇧
Hi All
I have been looking at pellet smoker trays.
I wondered if you could use them in an offset smoker, I have come across the spiral tray where you pour your dust into it, light it using a candle from underneath and then remove.

My question would be could you use the chamber of the offset to stand the dust tray and meat in which effectively makes it a cold smoker??
 

TNJAKE

Legendary Pitmaster
SMF Premier Member
Nov 26, 2019
9,256
12,509
Ridgetop Tennessee
I do all my cold smoking using a pellet tube in either my turned off pellet smoker or my offset depending on the size of whatever I'm smoking. If you go that route just make sure you have all the vents wide open and you will be good to go. I smoke my bacon in 2 separate smokes 6hr per day resting uncovered in the fridge in between
 

TNJAKE

Legendary Pitmaster
SMF Premier Member
Nov 26, 2019
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Ridgetop Tennessee
Well it's easier in regards to not having to babysit a tiny fire for several hours or keep an eye on meat temps. Both methods have there merits though. I prefer the flavor and texture of cold smoking. Others prefer warm/hot smoke
 

TNJAKE

Legendary Pitmaster
SMF Premier Member
Nov 26, 2019
9,256
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Ridgetop Tennessee
When cold smoking just make sure you used a safe amount of cure #1 that others have already helped point you in the right direction
 

Pit pixie

Smoke Blower
Original poster
SMF Premier Member
Thread starter
Jul 30, 2022
85
43
Southampton England 🇬🇧
I think I am going to have to get a spiral dust tray and give that ago then.

Once I taste this second lot I have just completed I think I will definitely give this method ago.

Thank you mate
 
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TNJAKE

Legendary Pitmaster
SMF Premier Member
Nov 26, 2019
9,256
12,509
Ridgetop Tennessee
I love smoked cheese!
I always wondered how they done it without melting the cheese 😂😂
Then I found out about cold smoking!
Oh the possibilitys
 

indaswamp

Epic Pitmaster
OTBS Member
Apr 27, 2017
11,419
8,642
South Louisiana-Yes, it is HOT
Before you buy the pellet tray, how big is your smoker? For larger volume smokers a tube is recommended for more smoke.
I use a tube in my 36cu.ft. smokehouse. And I also cold smoke my bacon. I usually go 4 nights; 12 hours per night with a rest in the fridge in between. I cold smoke at night....higher humidity and lower temperatures...both are much better for cold smoking.
 

Pit pixie

Smoke Blower
Original poster
SMF Premier Member
Thread starter
Jul 30, 2022
85
43
Southampton England 🇬🇧
Ok so I think I am starting to understand a little better.
Cold smoke is below anything below appx 80°f?
I have been trying to get that temp with hot coals.
I only have a small cheap smoker, big enough to fit a 2kg belly pork and a 1.2kg chicken in.
 
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