Summertime

[birdman080]

Living in the midwest, we get pretty warm and humid summers at times.  Has anyone ever cold smoked in the summer?  If so, how would you do it successfully?

 

[tardissmoker]

Same weather scenario as Ontario. I use 2 liter empty soda bottles filled with water and frozen. Place on the top shelf to the sides. Cold air down, hot air up, hot air balloon theory 101. Place meat/fish below but not directly below as condensate may form and drip. Most importantly use a smoke generator NOT the smokers heat source to generate smoke. I use an A-MAZE-N tube in my propane smoker, no heat just smoke. Depending on the length of smoke and environmental conditions, you may need to replace the ice bottles occasionally.

Hope this helps.

 

[SmokinAl]

It depends on what it is your cold smoking.

If it's 90 out & you want to smoke some cheese, forget it.

But I have cold smoked bacon in the summer.

For bacon if the smoker temp creeps up to 100 or so it won't hurt it.

Bacon yes, cheese no, lox maybe!

Al

 

[donr]

I normally cold smoke at night, then let it rest in the refrigerator during the day.  Then repeat.

I haven't tried the homebrew trick of wrapping the smoker in wet towels yet.  That may work too.

Don