cold smokers

[Zep 0]

I've a ton of pork belly's an loin that I've decided to cold smoke,
at the momment it's in brine so I have a few days to build a smoker
(can't use the fireplace as the customers would complain)
Looking for redneck idea's (Billy help me out)

Anyone built a decent cold smoker?

Gone fishing

[d_squared431 0]

Quote

I've a ton of pork belly's an loin that I've decided to cold smoke,
at the momment it's in brine so I have a few days to build a smoker
(can't use the fireplace as the customers would complain)
Looking for redneck idea's (Billy help me out)

Anyone built a decent cold smoker?

That is a divot question...


Billy only knows sick and twisted stuff...

TPM Sister#130ONTIG#1
I love vodka.I love vodka cause it rhymes with Tuaca~LisaH
You having a clean thought is like billyvance having a clean post.iluvtofly

[Anvilbrother 0]

What do you consider cold 200-225 degrees or colder?

Postes r made from an iPad or iPhone. Spelling and gramhair mistakes guaranteed move along,

[Amazon 7]

Quote

I've a ton of pork belly's an loin that I've decided to cold smoke,
at the momment it's in brine so I have a few days to build a smoker
(can't use the fireplace as the customers would complain)
Looking for redneck idea's (Billy help me out)

Anyone built a decent cold smoker?

I have one of these.. and it works REALLLLLY good.. and has for many years. I have smoked all kinds of dead critters in it

Dead Fish
Dead Cow
Dead Pig
Dead Bird
Dead Deer
Dead Elk

http://bbq.about.com/od/smokerreviews/gr/aapr072405a.htm

It has the offset firebox and keeps the temps down over on the BIG smoke box.


MMMMM smoked dead animal parts...MMMMM

[Zep 0]

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What do you consider cold 200-225 degrees or colder?

25-30 Celcius 77-86 F Dont want to cook the bacon be smoking it for around 30 hours

Gone fishing

[futuredivot 0]

can you weld?

You are only as strong as the prey you devour

[Anvilbrother 0]

Ahh well i have a hot smoker then. Things like whole stuffed chickens to 4.5 lb pork loins all seem to take 3.5 hours. I think im gonna modify the lid to let some heat out for when I do large pieces of meat the outside wont dry or burn before the inside is done

Postes r made from an iPad or iPhone. Spelling and gramhair mistakes guaranteed move along,

[Zep 0]

I'm thinking of using some oil drums, one to generate the smoke and the other as the recipient for the smoke
as a heat sorce I'll be using a gas fired volcanic stone BBQ, cast iron plate to hold the chips/sawdust ( I'm using Oak)
Basically I have an idea how I'll build it but input from people who've done it would be great

Gone fishing

[Zep 0]

Quote

can you weld?

Got MIG TIG GAS and STICK (inverter)

Gone fishing

[Amazon 7]

Quote

I'm thinking of using some oil drums, one to generate the smoke and the other as the recipient for the smoke
as a heat sorce I'll be using a gas fired volcanic stone BBQ, cast iron plate to hold the chips/sawdust ( I'm using Oak)
Basically I have an idea how I'll build it but input from people who've done it would be great

Make sure the drums you use did not have toxic crap that entered the metal and will leach out

[DeNReN 0]

mmmmmm deisel Bacon!!!!!!

[Zep 0]

Quote

mmmmmm deisel Bacon!!!!!!

Actually Castrol "R" Bacon


The drums have been degreased and steam cleaned.

Gone fishing

[Amazon 7]

Quote

Quote

mmmmmm deisel Bacon!!!!!!

Actually Castrol "R" Bacon


The drums have been degreased and steam cleaned.

Not good enough.. TRUST ME...


The bestthing you can do is roast them till they are red hot for a few hours and hope it burns that shit out of the metal.

[tjm 0]

Quote

I'm thinking of using some oil drums, one to generate the smoke and the other as the recipient for the smoke
as a heat sorce I'll be using a gas fired volcanic stone BBQ, cast iron plate to hold the chips/sawdust ( I'm using Oak)
Basically I have an idea how I'll build it but input from people who've done it would be great

I've done it a few times when I was younger. We constructed a makeshift shed about 8' x 8' or there abouts. The cieling was only 6' high. Wooden frame, scrap tin walls and roof that were loosly put together(you want some O2 to to be able to get in).

We strung 1x1s from wall to wall to hang the meat with coat hangers or something similar and used an old truck rim for the wood pit. I forget the temp. Maybe 175-200 F, but don't quote me on that.

Don't let the wood flame up, just let it smolder and your golden.

This was was for a lot of meat at a time, so smaller is fine too. Small is big, don't get carried away with the wood. It can over heat fast. And no oil drums, steel will soak up some of the oil. Especially when stored in elevated temperatures. Also, don't burn painted barrels.

-tj

If you're not living on the edge; you're taking up too much room!