Cold Smoking in Mini WSM

[gulf shucker]

Has anyone done this? Could not find a previous thread. I was thinking about using a 6in amazin pellet tube. Thoughts? Thanks in advance.

 

[dirtsailor2003]

Yep. Sure have. I use the mailbox mod and one of the AmazeN smoke tubes.

http://www.smokingmeatforums.com/t/159801/the-mailbox-mini-mod

 

[gulf shucker]

Very interesting. I have done a mailbox mod for my old MES. I wonder if it would be to strong to use the smaller tube directly in the mini?

 

[dirtsailor2003]

Heats the killer not too much smoke. . I semi cold smoked a picnic roast once. 4 hours of just the tube then I hot smoked it. I did it in the fall on a cold morning. With a double stack of pots to disperse the heat.

9707840669_48437c7c84_c.jpg

• dirtsailor2003
• Jun 12, 2017

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• dirtsailor2003
• Jun 12, 2017

I've cold smoked eggs and cheese using this method, but once again during winter and very cold outside. Pit temp needs to be below 70° for cheese.

8615924468_85ebd2993d_c.jpg

• dirtsailor2003
• Jun 12, 2017

8638296252_a190c1ca27_c.jpg

• dirtsailor2003
• Jun 12, 2017

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• dirtsailor2003
• Jun 12, 2017

 

[gulf shucker]

That last photo blew my mind. I never thought about stacking another on top. I was thinking about getting the 6 inch tube and putting it on the very bottom of the pot, then setting a pan on the bottom shelf to diffuse the smoke.

 

[gulf shucker]

Also wanted to start with buckboard bacon as a first project

 

[dirtsailor2003]

That can work. Fill the pan with water or ice if the outside temp is too hot that will help.

Buckboard bacon is a good place to start. If you plan on dry rub curing make sure you have a good scale that reads to. Hundredth of a gram. Otherwise Poos brine method works good too.

Universal cure calculator for dry rub curing:

http://diggingdogfarm.com/page2.html

Pop's brine cure:

http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine

 

[gulf shucker]

Great, thanks for all the info. I'll post in here when I get things started.