The cold smoker

[cefacibey]

Where do you live in canada?

[1madeintheimage]

What is the normal operating temp for this unit? It looks like one I had in mind to build myself,but I was thinking all cedar.I would have thought pine would impart a bad odor/taste. Thanks.

[andreasduess]

@1madeintheimage The smoker doesn't get warm at all - it's a cold smoker, after all ;)

I normally use it from October until early December, then again from March to April. The perfect ambient temperature for cold smoking is between 3º to 15º Celsius, any warmer and there's risk of spoilage, colder and the food might freeze.

[1madeintheimage]

@andreasduessTrue!(about it being a cold smoker), Where in "the world " are you?I live in West. Washington state.Which is really mild, summer to winter.Usually not above 90 and rarely below freezing.This unit seems to be just the thing for cheese! Also, why pine?How did the Deviled eggs turn out? (I'm soooo gonna try that!) What wood do you use for smoke?And lastly, what is the smoke generator, where can I get one or how can I make one? Thanks and sorry for all the questions!

[hunteri22]

Hi nice smoker, did you cook the eggs first and are they in the shells still? can you post an other vid; showing us how you what you did with the tomatoes and eggs? thanks

[nerbwalk3r]

Type PRIZE before youtube and hit enter

[GesSalonika]

Dear YouTube,

The Like/Dislike system, I can live with. I've gotten used to it now.

The new comment layout, fine with me.

But THIS, is just too much too take! The front page has completely lost it's organised, simple layout!

I don't know where you get your ideas, but I think I speak for a big part of the community when I say "YouTube, go F*ck yourself."

I hate people who ask for thumbs up, but this is not meant to be funny. This is serious! Give this a thumbs up and copy/paste it around!

[kdallmer]

Excellent Design of the Smoke house.. Any wa to get some drawings of you smoke house.. Love the side storage

[Fiddler252]

Hi Thanks for showing your application of the Smoke Daddy . I think I will try the smoked salt the next time I use mine. If anyone is interested in a Smoke Daddy I would be happy to help you.

Mention this video and I will will put in a 1 # bag of Smoking wood pellets

[dzihouchan]

Wow, this is a good smokehouse. Would you mind telling us where to get/build one? I do like the taste of smoked foods, but it doesn't come cheap :(.

Does this work for lox, or will it be too warm/cold for it? Hmm.

The closest thing I can find to this is the Proq Smoke Generator. How well will that work in comparison? That or the smoke pistol I guess.

[andreasduess]

I built the smokehouse myself. Cedar on the outside, pine on the inside. It is a cold smoker, so perfect for smoking fish.

[rmwtsou]

Your smokehouse is surely a thing of beauty. I am thinking of building one for myself. I have already purchased the Smoke Daddy cold smoke generator. I'd like to know what type of wood did you build the smokehouse from -- pine, redwood? Also, what's the approximate dimension of the smokehouse and does the metal pipe that fits into the shack gets hot enough to pose a fire danger? Thanks and much obliged!

[andreasduess]

Sorry about the late reply, only just saw this.

The smoker is a frame construction, made from 2 by 2's.

The inside is clad with pine fence boards, the outside with cedar boards where visible, the back is a sheet of plywood.

The smoke daddy is great, but I found that on cold days - this is Canada - the smoke was warm enough to condense on the meat. I've since built a support stand for the smoke daddy and am pumping the smoke in via a metal natural gas line, the kind you connect to a cooker.

[068694]

@andreasduess . Now that is a sophisicated piece of kit. The salt you smoked, can that be used in the brining of salmon for that extra flavour. I have a Bradley with an adaptor, this is ideal for cold smoking as the smoke cools before it gets to the smoker. Happy smoking

[andreasduess]

They turned out really well. We've since smoked several loads of bacon in the smoker, with great success.

Eggs need to be smoked for about four hours, tomatoes about one.

[VeritasIncrebresco]

How did the eggs and tomatoes come out? How long did you smoke them for? And have you tested salmon on it yet?