Cold smoke over hot smoke

Discussion in 'Roll Call' started by adam howison, Jan 25, 2014.

  1. Hi smokers...

    Just wondering is it possible to cold smoke cured pork with ice in a gas smoker... I'm keen to try this method to try & get a more woody taste into the pork more.

    Cheers Ace
  2. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Hello Ace

    Why do you want to use the gas smoker at all?

    All you need is a place to hang the meat and a smoke source.  You can get smoke from a dish of sawdust or fine shavings placed in a pan with a clean soldering iron.  Cover with foil to prevent a fire.  Even better pickup an Amazin smoker.

    Only thing you are looking for is the smoke, the heat will come later when you cook the meat.  I find when cold smoking a bit of white smoke isn't that bad.  Look around on this site for ideas to build a smoke generator,  there's lots of them available

    Good luck and don't forget the Qview
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Al is spot on..... skip the heat... smoke only.... be sure the surface of the meat is dry and a pellicle has formed for the best smoke flavor...

    .... Photos from Marianski....
  4. [​IMG]Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   




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