To much or to little smoke with Homemade cold smoke generator

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

wibigfish

Newbie
Original poster
Aug 27, 2020
22
8
Quick question. Made a homemade cold smoke generator, used to use a amazen tray, but wanted to go a different route.

Wondering if the more seasoned pros think I’m getting too much or too little smoke with this. It is a Venturi style so I can adjust but am looking more for a baseline to start.

It doesn’t bellow smoke out like some smoke daddy etc.

any thoughts?
 

Attachments

  • A1CF2BC9-77E4-4A38-AEE5-354B4542E676.jpeg
    A1CF2BC9-77E4-4A38-AEE5-354B4542E676.jpeg
    190.6 KB · Views: 28
  • 80FFC432-54EC-4A63-8906-AB50A2DCA382.jpeg
    80FFC432-54EC-4A63-8906-AB50A2DCA382.jpeg
    121.8 KB · Views: 28

SmokingUPnorth

Master of the Pit
SMF Premier Member
Dec 7, 2017
1,243
1,089
Michigan UP
I’m no pro but from the pic it kinda looks like a lot coming through. Might be a lot once the door is closed over a long smoke. Have you tried to rub it with it closed up? Pretty cool setup btw
 

wibigfish

Newbie
Original poster
Thread starter
Aug 27, 2020
22
8
I’m no pro but from the pic it kinda looks like a lot coming through. Might be a lot once the door is closed over a long smoke. Have you tried to rub it with it closed up? Pretty cool setup btw
Thanks for your input. The cabinet definitely fills with smoke but it seems to be less than I’ve experienced with the pellet tray. Wish I could post vid. When it comes out the top vent, the smoke is barely noticeable so I was thinking I maybe wasn’t getting enough. I know thin blue smoke is ideal.
 

wibigfish

Newbie
Original poster
Thread starter
Aug 27, 2020
22
8
Nice smoke but may be a bit heavy for longer smokes.
How do you compare it to a tray?
Seems to be less than the tray for sure and cleaner. It’s barely noticeable from the top vent.

I have to do some summer for a buddy I usually went 5 hours with tray for a cold smoke then into a sous vide bath for recommended time.

Maybe I’ll do this batch at 3 hours of smoke and see what we get.
 

bill1

Master of the Pit
Apr 25, 2015
1,533
648
I've built external smoke generators like that and it doesn't seem like too much smoke to me but I like smoke. Some folks have complained they don't like food with too much smoke. I can barely even fathom what that would be. I do know when adding liquid smoke to baked beans or whatever you reach a point where the taste profile totally changes so maybe something like that could happen and it starts tasting dirty instead of smokey...it's just never happened for me using real smoke.

If you're afraid of ruining a batch of meat, you can always slowly increase the TIME you run your generator. You may find you only want added smoke the first couple hours or something. But if it was me, I'd go buy a batch of cheap chicken thighs, run your generator full bore for the entire cook (I like staying over 250F for chicken) and see if you don't think it's a delicious amount of smoke.
 
Last edited:

Brokenhandle

Legendary Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
Nov 9, 2019
8,253
7,686
Nw Iowa
This is a thread Dave posted on it


Ryan
 
  • Like
Reactions: daveomak and DougE

DougE

Master of the Pit
OTBS Member
SMF Premier Member
Apr 13, 2010
3,222
3,372
Richmond,KY
This is a thread Dave posted on it


Ryan
I pretty much make my dust the same way.
 

Latest posts

Hot Threads