Hi from PA

[A.Strybel]

Looking to gain some knowledge on building a cold smoker for keilbasa and cheese.

 

[Fueling Around]

Welcome from Florida (winter).
Lots of members from Pennsylvania. I bumped your other post, too.

 

[A.Strybel]

Welcome from Florida (winter).
Lots of members from Pennsylvania. I bumped your other post, too.

Thanks John, I spend some time down in Fl as well, I'll be heading down in a couple weeks for Christmas but down on the SE side. Palm Beach Co.

 

[normanaj]

Hello from RI.

 

[clifish]

Looking to gain some knowledge on building a cold smoker for keilbasa and cheese.

Welcome from LI, NY but also NEPA. Where in PA are you?

 

[pc farmer]

Welcome from central pa

 

[JLinza]

Welcome from Colorado

 

[Chris_in_SoCal]

Welcome from Southern California. I have seen lots of cold smoker builds here but have never ventured into it myself. This site has a pretty good search engine that can get you started.

 

[A.Strybel]

Welcome from LI, NY but also NEPA. Where in PA are you?

Originally from Schuylkill Co but relocated to Montgomery Co. now

 

[we meat again]

My Avatar photo is a cold smoker I built from a used wine barrel and a 1 liter Smokai tube. The black iron pipe is both a chimney and a handle for pulling the lid. I've got it mounted to a wheelbarrow frame and there are two levels inside for wire racks. I can get 10-12 hours out of 1 tube full of quality pellets. Doesn't seem to like chips unless 4mm or less in size.

I use it a lot. Got a homemade smoked spice rub I do. Cheese. Peppers for smoked hot sauce. Currently have my first bacon on board. I've smoked maple syrup (out of control on vanilla ice cream). Come to speak of it, I've smoked chocolate ice cream! I've done salmon in there (basically made Lox) but my wife prefers the hot smoke on the salmon. Potato chips. Old Fashions. I want to smoke some cream and make butter! I'll smoke anything at least once:)

I'm excited for you. It's a great way to spend the day.