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Off-Topic Discussion
Off-Topic Discussion
Smokers (BBQ - not grilling)
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<blockquote data-quote="Fred W" data-source="post: 1443866" data-attributes="member: 3828"><p>In my continuing quest for smoke flavor, I have ordered up a pellet maze type of cold smoking tray (knock off of the A-Maze-N brand). Should be here tomorrow. I liked the “Finderomend” knock off brand design (Amazon) better than the original as there is better separation of the channels, and also the price was 1/3 less.</p><p></p><p>I figured one of these would be a good first step into cold smoking, and I can use it with my pellet grille for added smoke flavor when hot smoking. For cold smoking, you don’t really need much more than a cardboard box with the pellet tray inside and a couple of ventilation holes, but I may drag out the ugly drum and use that for the smoke chamber. The temps outside are perfect for cold smoking right about now. </p><p></p><p>Probably smoke up a few blocks of cheese, and if all goes well with that will probably try doing some “Back Bacon“ (aka Canadian Bacon). Tried that a while ago with hot smoking, but was rather underwhelmed with the results; not enough smoke by the time the meat was cooked. </p><p></p><p>Report to follow, with photos of course…</p></blockquote><p></p>
[QUOTE="Fred W, post: 1443866, member: 3828"] In my continuing quest for smoke flavor, I have ordered up a pellet maze type of cold smoking tray (knock off of the A-Maze-N brand). Should be here tomorrow. I liked the “Finderomend” knock off brand design (Amazon) better than the original as there is better separation of the channels, and also the price was 1/3 less. I figured one of these would be a good first step into cold smoking, and I can use it with my pellet grille for added smoke flavor when hot smoking. For cold smoking, you don’t really need much more than a cardboard box with the pellet tray inside and a couple of ventilation holes, but I may drag out the ugly drum and use that for the smoke chamber. The temps outside are perfect for cold smoking right about now. Probably smoke up a few blocks of cheese, and if all goes well with that will probably try doing some “Back Bacon“ (aka Canadian Bacon). Tried that a while ago with hot smoking, but was rather underwhelmed with the results; not enough smoke by the time the meat was cooked. Report to follow, with photos of course… [/QUOTE]
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Off-Topic Discussion
Off-Topic Discussion
Smokers (BBQ - not grilling)
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