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Fire Starter
Original poster
Mar 26, 2014
West Australia
From Western Australia and would love some hints, tips, advise, feed-me-backs and share backs, secrets traded for the love of smoked food and the smile on the face of the person that you just fed is precious

I have a hot smoker and no problems

I am trying a cold smoker but need help and so would love some advise and hints

We in Western Australia have mainly hot days and hot evenings so outside temp is an issue for most of the recipes i have read

I have a cold smoke generator plumbed into a bar fridge, running wood pellets that create plenty of smoke for at least two hours before re-load

About to change original fridge thermostat to digital to control temp but i am not sure of the concentration and time limit to smoking as it is very concentrated and have a rather large amount of LIQUID in fridge



P.S Western Australian Smoking Person
Welcome WASP, I am not a cold smoker, but there are a lot of members that are I'll bet you will get some help in no time, I'm Gary from East Texas I use a Reverse Flow, If I can help in that area please don't hesitate to ask. Glad to have you 

Gary S
Welcome Wasp

Sounds like you need to make some pretty serious considerations for your climate.   Does it ever get below 80 degrees or so in your piece of the world.  We try to keep cold smoke temps  below the rendering temp of fat so somewhere around 100 degrees or so should be fine.

What kind of venting do you have in your build?  Stagnant smoke is generally not a good thing

Welcome to the Smoking  forum.   You’ll find great , friendly people here, all more than willing to answer any question you may have.  Just ask and you’ll get about 10 different answers—all right.  LOL.   Don’t forget to post qviews.

I am going to print out a conversion chart and get back to you with rough temperatures in Perth
I think you have given me a tip with the vent, it is way too small and needs modification to get excess smoke out
Thank you and i will be back
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