good pointers here

[smokeydobee]

hello again, just wanted to thank all those that helped out on my questions about starting and maintaining my fire. I have smoked up a couple of racks of ribs, some salmon and catfish, a couple of chickens or so and with the tips here had real good luck with my fire. Is there an unwritten rule somewhere that every time you do a smoke it is gonna rain all day? lol! Also - can anyone tell me. I am using a Brinkman offset smoker.. can this be used to cold smoke? Or do I need another type of smoker to do this? Thanks!

Ken

 

[peculiarmike]

I don't have an offset, but........... seems like it could. Use 3-4 lit charcoal briquettes and pile wood chips on top of them. This will make smoke without much heat. I do that in my ECB when the ambient temp is warm to smoke cheese.
Guess it depends on what you are smoking. My $0.02 worth.

 

[Deer Meat]

Sorry smokedobee, I don't have that smoker. But you have me interested in the catfish you smoked! Maybe you should post your results in the fish forum. (unless you already have)

 

[ghost308]

I have the same smoker and have given this some thought, why not use a hot plate and run the cord out the vent on the door, put a pie plate on top and fill it with your choice of wood, you won't even have to worry about attending the fire

 

[smokeydobee]

Ghost, that sounds like a good idea and well worth a try - I like the thought about not having to tend the fire for the length of time a cold smoke would take. I will have to investigate this.

Ken

 

[smokeydobee]

Brian,
I will look into posting my results in the fish forum with some pics. I wasnt too happy with my results - not horrible but I will discuss it more in the fish forum.

Ken

 

[smokeydobee]

Mike ,
Thanks your idea looks well worth A try as well as the suggestion Ghost had I think I will play around with both ideas! thanks again

Ken

 

[Deer Meat]

looking forward to the catfish info.

 

[ultramag]

Welcome to SMF smokeydobee!!!