Cold Smoker

Discussion in 'Other Builds' started by mudflap, Jul 1, 2015.

  1. I am building a coldsmoker (with hot plate) and my question is, Do I need air vent(s) and if so, where should be the placement?

    Thanks
     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Yes you will need air vents it you will end up with stale smoke. You will need a lower vent and an upper vent to get a cross draft going. Size will depend on the size of your box.
     
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    For most cold smoking, you do not need heat....

    Cold Smoking

    Cold smoking at 52-71° F (12-22° C), from 1-14 days, applying thin smoke with occasional breaks in between, is one of the oldest preservation methods. We cannot produce cold smoke if the outside temperature is 90° F (32° C), unless we can cool it down, which is what some industrial smokers do. Cold smoking is a drying process whose purpose is to remove moisture thus preserving a product.

    You will find that different sources provide different temperatures for cold smoking. In European countries where most of the cold smoking is done, the upper temperature is accepted as 86° F (30° C). The majority of Russian, Polish and German meat technology books call for 71° F (22° C), some books ask for 77° F (25° C). Fish starts to cook at 85° F (29.4° C) and if you want to make delicious cold smoked salmon that is smoked for a long time, obviously you can not exceed 86° F (30° C). Cold smoking assures us of total smoke penetration inside of the meat. The loss of moisture also is uniform in all areas and the total weight loss falls within 5-20% depending largely on the smoking time. Cold smoking is not a continuous process, it is stopped (no smoke) a few times to allow fresh air into the smoker.
     
    Last edited: Jul 1, 2015
  4. Thanks Guys

    I made my smoker out of a upright freezer. I have 2x 1" dia holes on the bottom on each side and a 3" chimney, 4' horizontal and 28" verticle. I cold smoked by putting 3 hot bricks on my pan of chips. I think the bacon turned out pretty good.

    I'll attach some pics

    Mudflap




     

Share This Page