Supllueer Smoke Generator

[conradjw]

Folks,

• I currently own a Smokin-It #3 electric smoker (Analog)
• I purchased the Auber PID for it to accurate temperature results.
• I am trying to smoke things like cheese, sausage and etc at low temperatures.
• I am finding that the unit does get hot enough to produce smoke at these low settings.
• So, I decided to add a smoke generator to the mix.
• I have built my own venturi type, but I notice I run into moisture and creosote problems.
• So, I saw these smoke generators on Amazon and e-bay below.
• I see a lot of different names for the same unit which I listed below, and I think these are all from China.
• But I do like the feature of the second chamber which collect the moisture and creosote be for it get into the smoke chamber.
• Has anyone had any experience with this unit?
• I am just looking for feedback on anyone’s thoughts.

Supllueer

Hottoby

Zootopo

Minneer

Marada

https://www.ebay.com/sch/i.html?_fr...3.m570.l1313&_nkw=smoke+gernerators+&_sacat=0

 

[BigW.]

Have you tried using either a tray or pellet tube for smoke? I use a tray filled with sawdust to smoke cheese.

 

[conradjw]

Have you tried using either a tray or pellet tube for smoke? I use a tray filled with sawdust to smoke cheese.

Yes, I have one but

Have you tried using either a tray or pellet tube for smoke? I use a tray filled with sawdust to smoke cheese.

Yes, I have but it doesn't seem to perform well in my Smokin-It smoker. They are air tight and only have a 3/4" hole at the top. I don't think it gets enough draft to stay lite. I am told they can be adjusted by making holes in the cabinet to get more air in the chamber. But I don't want to customize the cabinet.

 

[Fueling Around]

Have you looked at the 'Bella from Smokin-It?

 

[BGKYSmoker]

I have one, works great in the snoopy smoker. Get a bigger pump tho

 

[normanaj]

Fueling Around offers a great suggestion in the Bella.

 

[801driver]

I have the smoke-it also. Yes the airflow is too low and it most likely will never work for cold smoking. I would try to find another "box" of some type to use. Myself I made a cold smoker out of an old whisky barrel sat on the end and sliced it for a lid a lot of years ago. I posted some stuff here a long time ago. Anything that will contain the smoke for it to flow over your racks but would still maintain enough airflow to keep your smoke source lit would work without heat. I have even seen people use a cardboard box, but I would not recommend it other than just a trial. A standard Charcoal BBQ with a smoke generator and cheese on the racks should work for example.

 

[conradjw]

I appreciate everyone's input and ideas to help me with my dilemma. Bu what does everyone think about this smoke generator?

 

[BigW.]

For that much $ I'd try cracking the door open and use a tray first. As also mentioned any type of box/container will work as a cold smoker. I use my Weber Kettle, Gas grill and also GMG pellet with only a tray for smoke.

 

[bazzz9]

If I was going to spend that much money on a smoke generator I would buy the Bella from the same company you bought the smoker from. They will have replacement parts should they ever be needed and customer support which I doubt you will get from an auction company. The Bella unit is smaller and more compact, a plus in my limited storage space when not being used. I was thinking about buying one myself to start my cheese smoking journey after it cools down around here. Good luck with your decision.

 

[Buddy55]

Have you tried using either a tray or pellet tube for smoke? I use a tray filled with sawdust to smoke cheese.

How do you get the smoke out of the chamber? Doesn't the smoke get acrid and change to creosote? Or am I over-thinking this?

 

[BigW.]

How do you get the smoke out of the chamber? Doesn't the smoke get acrid and change to creosote? Or am I over-thinking this?

Dust create a nice light smoke. Open the vents and let it create tasty food.

 

[indaswamp]

How do you get the smoke out of the chamber? Doesn't the smoke get acrid and change to creosote? Or am I over-thinking this?

For proper draft, you need a temperature differential between the smoke chamber and ambient temperature. The chamber temp. must be hotter than ambient to create draft (hot air rises, cold air sinks) This is not a problem year round while hot smoking, but it is for cold smoking. Trying to cold smoke in 90*F temps, when the chamber temp. is colder than that, and yes, the smoke will just sit there. Adding ice to the smoke chamber DOES NOT HELP this situation.... in fact, it makes it worse.

This is why it is always best to cold smoke in winter where even with cool chamber temps, you will still get a draft pulling stale smoke out of the smoke chamber.

There are a few members that have made forced air systems using fans to force a draft and cold smoking anytime of year is possible with this system....

 

[slavikborisov]

I have the sable from smokin it not
Even half way full it runs 12+ hours….. with all
Cold smoke Generators adding an additional fan inside you smoker or on the exhaust is a good idea to Get air flowing…. I installed a circulator fan from smoke daddy and run that with me cold smoke generator and it work awesome!

 

[TARM]

I have the sable from smokin it not
Even half way full it runs 12+ hours….. with all
Cold smoke Generators adding an additional fan inside you smoker or on the exhaust is a good idea to Get air flowing…. I installed a circulator fan from smoke daddy and run that with me cold smoke generator and it work awesome!

That is exactly how I setup even cheap low cost or free smoke cabinet/box.

As an example right now I have a metal trash can (clean) with a a few holes drilled in the bottom sides. One hole has the pipe from the smoke generator thru it. The lid I cut a 3 inch hole in. I then just set one of those small usb fans you might clip at your desk about 4-5 inch in diameter onto the hole. No attachment just set on top of it.

You can replace that trash can with a cardboard box or storage rubbermade box etc if you want as long as your using a smoke generator with hose or somehow keepingnthe heat away from the flamabale meltable materials. I then poked holes for dowel rods or rebar, heck, a broom handle will work to hang the meats from. You can use your thermometer point and push butchers twine thru the meat to hang it off the poles.

Above is what is currently happening with a 10lb slab of bacon as we speak. Its currently 51°F & 78% humidity outside and a nice stream of smoke is coming out set on low.

I have a cheap EUTRKei brand generator off amazon. (Large model) It will run 12hrs easy and on high would generate enough smoke for a full walk in smoke house even larger than the one I am building currently.

Honestly to me cold smoking is easier and way cheaper and takes less hands on attention than hot smoking and I do both.