How to maintain smoke for long period of time?

[Nermin]

Hello friends,

I have 6x4 feet smoke house with a offset firebox about 4 feet away. I am cold smoking beef brisket right now.
I wanted to get some ideas on how to best set up the fire to have continues smoke for say 3-4 hours without much engagement from my end if that is possible.

How effective are wood chips for cold smoking for this application? I was thinking to put the wood chips in a aluminum plate and light them up on one end just to get them to smoke...not necessary to have a fire and let it just sit there and see how long it lasts? How do you do this? How do you set up your fire box and how frequently do you have to restart the fire/smoke in there?

Thank you for your help.
Nermin

 

[jcam222]

I'll defer to others as I haven't used a smokehouse. I am curious what you are doing with cold smoking a brisket.

 

[Nermin]

I'll defer to others as I haven't used a smokehouse. I am curious what you are doing with cold smoking a brisket.

For cold smoking brisket, i have cut it up in to peaces to allow for faster smoking/drying process. As far as seasoning, i put the brisket into a lot of salt, added a little bit of pepper and garlic and let it sit for about a week prior to hanging it in the smoke house.

Here is a picture to give you an idea. The pictures were taking Day 1 of smoking process.

 

[SmokinEdge]

Use a hot plate in the firebox, no fire. Place a cast iron skillet on top and fill with a mix of chips and pellets. I do this with a propane burner inside my smokehouse.

 

[normanaj]

I am curious what you are doing with cold smoking a brisket.

Me too.