Hi-Road
Newbie
I've recently built a 4x4x7 cold smoke shed (it's actually an outhouse but no commode) and attached a 3 L Magnum Smokai cold smoke generator. Previously I had been using a converted wine barrel laid on it's side on a wheelbarrow frame with a 1 L Smokai. I do a salt and spice blend in the barrel with 6 hours of Pecan smoke and it comes out perfect every time; just enough smoke, a little fruity, a little sweet...people clamor for it. I haven't done my salt in the big guy yet.
I did smoke a batch of mulling spices in the big one, 5 hours of Apple smoke, which smelled great but when I mulled some wine it was un-drinkably smokey. I'm thinking that the oils on the cinnamon, anise, and cloves, etc. really took up the smoke but what I don't know is how much the chamber size affects smoke uptake. I've got my salt recipe down pat in the little guy and I'd like to up my production (from 3 cases per smoke to 20 or so) but I don't want the flavor profile to change. Will there be a difference smoking for 6 hours in 8 cubic feet versus 112 cubic feet or is most of the difference in the smokee rather than the smoker?
I did smoke a batch of mulling spices in the big one, 5 hours of Apple smoke, which smelled great but when I mulled some wine it was un-drinkably smokey. I'm thinking that the oils on the cinnamon, anise, and cloves, etc. really took up the smoke but what I don't know is how much the chamber size affects smoke uptake. I've got my salt recipe down pat in the little guy and I'd like to up my production (from 3 cases per smoke to 20 or so) but I don't want the flavor profile to change. Will there be a difference smoking for 6 hours in 8 cubic feet versus 112 cubic feet or is most of the difference in the smokee rather than the smoker?
