Build A Cold Smoker

[WmHenry95]

Don't do this with the wife's parakeet.

[fierodough]

Thank you very much for this video! I have a Charbroil smoker that produces hot smoke. I was going to go out and buy a Bradley smoker for $500. I used your idea and placed the smoke generator in the charbroil cooking chamber and it worked perfectly! Saved me some cash! Thank you!!!!

[gallitron]

Is this a video for the deaf or hard of hearing?

[BreakfastBentoBox]

@gallitron it is probably for the hard of hearing. i dont think it is for the deaf, otherwise there would be some ASL or subtitles. great question though.

[samiwistler]

What can we do for the smokers?

[misterbobbyd]

Filets are the best protein on a cow, lowest fat content, and fairly tender. I find them dry and tasteless, needing A1. I never have to put steak sauce on a rib-eye, because the fat marbling and looser grain of the meat make for much better flavor absorption. Here's a test: Go to a steakhouse and compare a prime filet to a piece of prime rib.

[merletweb]

I'm amazed how many people never heard of smoked cheese. This is a cold smoke process. If you do this whit meat it will be smoked but not cooked. This is basically how bacon and country hams are made.

[ryanw2ooo]

Cool!

[mybluebelly]

Well, no i never even heard of smoked cheese letalone tasted it. I find it strange to smoke cheese like you would consider doing with a salmon or dude. So it is good shit, i presume?!

[acydrayn]

@mybluebelly Oh definitely, same principle applies to smoked cheese as meats since it's basically all fat and protein. The type of smoke is just as important though and I'm still learning which woods work best with which kinds of meats and cuts. Hickory is good for cheddar. Unwisely I tried this process today for smoking bacon but the drill I have couldn't make the hole in the can big enough in time and I didn't feel comfortable letting the brined meat sit out any longer. Time ran out. :/

[RightWingCon81]

don't ever waste my time on this shit again.

[jadejordan1]

yum yum

[mybluebelly]

Since when did i ever need my cheese smoked ?

[acydrayn]

@mybluebelly Since at least the heyday of the Holy Roman Empire.

[marcolinsax]

Genius! So elegant.. I was planning a needlessly more complicated contraption for cold smoking rib-eyes...

[misterbobbyd]

@marcolinsax Cold smoking a rib-eye is a waste of the best steak on a cow. Try a nice hot smoke, at 225 degrees for an hour or two. and for best taste, you should sear the outside on the hottest heat you can find before smoking.

[pbalstar]

@misterbobbyd What planet do you live on where a rib-eye is the best steak on a cow? Filets are the most tender steaks and absorb flavor the best...

[pbalstar]

@misterbobbyd What planet do you live on where a rib-eye is the best steak on a cow? Filets are the most tender steaks and absorb flavor the best...

[bouche]

this is something that I can actually do! thanks.

[rodkrell1]

great idea

[MojoXN]

Thank you, sir. I am in your debt.

[tappakeggaday1]

@MojoXN I am too,just one quick question though, will this work with the wood as well? we don't get the pellets down here for that but they do have the jack danials hickory wood chips

[MojoXN]

@tappakeggaday1

Yeah, the chips will work too, but you'd almost certainly need to cut them up more finely than they come out of the package, because they're just coarse pieces of Jack Daniel's barrels.

Although you'd have to refill the can more, any hardwood sawdust (make sure it's UNTREATED wood) will also work.

[ionglacier]

freaking awesome!

[fjkgm5]

Nyoro~n

[beaveringaway]

ALL cans are lined with plastic. In this example, it's polycarbonate (#7). Enjoy your smoking!

[acabtp]

@beaveringaway not a big deal... just put the can you are going to use into a fire for a few minutes to burn the coating off before using it for smoking

[snocamo154]

Man, that's clever. Wonder if it would work with salt? Can't buy smoked salt anymore around here.

[johnnybagofdonets]

Cool... real cool......

[shanondor]

I LIKE THAT how long did it take

[matt4270]

good setup for cold smoking sushi grade tuna!

[petragomes0608]

Brilliant idea and different.Thanks for sharing this useful information.

[timhemp]

where do you get the jd chips from ?

[ABWillis29]

If you are in Canada - Canadian Tire

In the States - I have purchased them at Home Depot and Bass Pro

[ANCESTERSMEMORIES]

not bad at all

you dont soak the pellets then?

[Stormclouds777]

Great idea!! Im going to keep that in mind this spring... :)

[Jestiegirl]

how long do we smoke it for? as long as we want? is it the longer u smoke it the smokier tasting it gets?

awesome!!!

[smileyjoe]

hey i did it - it worked great! good idea! thanks for sharing! i used chips, it was ok!

[smileyjoe]

if this really works, why anyone would buy a smoker is beyond me

[bkennedy]

A cold smoker imparts smoke flavor without melting/adding much heat. A smoker contributes low heat and smoke flavor. In order to break down the collagens in beef brisket and render the fats of a pork butt, you need low slow constant 250ish temps for about 12+ hours. A tin can full of smoke isn't going to give you good BBQ

[77peacock77]

@bkennedy with all due respect I don't believe he was talking about meat.

I believe he stated cheese and fish but not beef, pork, or any other meat.

Happy bbq-ing 8D

[daemonikk]

Just made one in five minutes to smoke a bit of pork. Absolutely genius, mate, well done.

[bkennedy]

Mate, you don't cold smoke pork. You cook pork at 250.

[smokinhornsbbq]

lmao!

[ak47justin1]

lmao @ daemonikk... you suck

[joeltanner]

you don't want that. might get sick.

[daemonikk]

To edit: it's not unprepared pork. It will be cooked later. I'm following instructions for a certain type of bacon and ham thing.

[belzog99]

wonderful idea! very inventive

[garethegreat]

Will this work with flavored wood chips too?

[redshaftedflicker]

Rockin'--Thanks for the info

[TheLionSheikh]

Brilliant and resourceful. 5/5

[mattsb2000]

Great idea

[unaffiliatedperson]

now i have a good use for my 99 cent soldering iron

[whiskeymedic]

CLEAN YOUR GRILL !

[nightstalkersasslt]

Any one know how long to smoke cheese for and what temp. ?

[piercedandconfused]

no temp since its cold smoking you dont use heat it works great for meats you dont wanna necessarily cook at the time such as homemade breakfast sausage. Also if you heated up the cheese to smoke it you would melt the cheese.

[nightstalkersasslt]

Thank I tried it with tillamok exta sharp and it came out great.

[nightstalkersasslt]

negative wood is best.

[Johanniscool]

Sure, but positive wood is more fun at parties.

[nightstalkersasslt]

I like fire After I smoke what ever it is that I smoked I kick up the heat and eat with a good ale I use wood one because if done right its is sooooo good two its keeps the old ways alive!

[thedoughboy45]

Thanks for the video, it was great. Have you tried that with fish? Maybe with some salmon? If so how long did you smoke for and how long does a 1/2 can of pellets last before a refill is needed?

Thanks again!!

[MurphyNH]

That is VERY cool. Too bad all my irons are leaded. I may have to dig one up and grab some mozzerella.

[elfreck]

Totaly brilliant!

[sexyjulie17]

good ieda I will give a try

[mpalikko]

a great idea... a good way to produce clean cool smoke...

Good work!

[grinninggnome]

That's interesting...

[g56y56u]

u muther fukers never herd of an oven

[lordmenetti]

ur a douche mate. get a brain

[reiveb]

again that's why it's called a cold smoker. if the heat did not melt the cheese it will be fine for salmon. you just ahve to smoke it alot longer like 16-24 hours. it's not a start it and go shopping process. you need to feed the smoker. alton brown from good eats posts here all the time. type mabey good eats/ smoking fish. i have watched the vid. and it is very good.

[068694]

it;s called a cold smoker because there is not enough heat to cook the food, just smoke, subsequently smoking can be done all seasons, brick is the best followed by wood to make your smoker.

[johnnytwokay]

I'm impressed with the low cost of this project but I need to know if is being done in winter. If not I don't see how it's a cold smoker. I want to cold-smoke some salmon but this might be too warm for it.