Cold Smoking mod?

Discussion in 'Charcoal Smokers' started by geek with fire, Sep 11, 2007.

  1. geek with fire

    geek with fire Master of the Pit OTBS Member

    Sorry if this isn't the forum folder for this thread, but I've got a Chargriller Pro that I want to try something on. Anytime I've tried to smoke cheese in the past, I get too much heat. Obviously there are ways to correct that problem, but I want to try a different direction.

    What about putting an electric hot plate in my side fire box with a pan of wood chips/chunks on top? Set the hot plate until the wood just smolders and smokes. Put the cheese in the cooking chamber as usual.

    Looks like I can get a hot plate for less than 20 bucks online. Probably could get one at a garage sale for $5. Think it would work? I think the only thing I don't know about is if the SFB would hold enough heat to melt the hot plate. Guess it's worth a try if no one else has yet.
     
  2. catfish

    catfish Meat Mopper OTBS Member

    I tried a electric hot plate in my GOSM. I was able to keep low and pretty high heat with it. I would think you would need such a low temp that the plate should be fine. Been wanting to try some cold smokin myself.

    Good luck and keep us posted.
    Paul
     
  3. fatback joe

    fatback joe Master of the Pit OTBS Member

    I have used a hotplate in the bottom of my Stumps and it worked just fine. No damage to the hotplate, and that damn Stumps holds the heat.

    FWIW I got my got plate for under $20 at Target. The only issue I found was that it was taking too long for the wood to start smoking so I gave it a "jump start" with a torch. [​IMG] Just enought to get the smoke started once it starts it was good to go.
     
  4. t-bone tim

    t-bone tim Master of the Pit OTBS Member

    GWF...give this a try ??....I haven't done it yet ,but I bet it would do a good job .
     
  5. geek with fire

    geek with fire Master of the Pit OTBS Member

    Hey, that would work, but probably not very many times. I'd say after a while, the soldering iron would burn up. I've burned up several in a clean environment, so they do have limits. Of course I have to try it though [​IMG] .
     
  6. geek with fire

    geek with fire Master of the Pit OTBS Member

    Thanks FBJ,

    When you've done it on your Stumps (which is a thing of beauty, might I add) do you shut down the top damper any, or just let her smoke wide open?
     
  7. fatback joe

    fatback joe Master of the Pit OTBS Member

    Wide open. There is no damper even in the top, I suppose you could block it partially with something, but wide open is all I have ever done.

    In fact, it is so well insulated I find that it works better if I open the grease drain and the air control for the firebox, without those the wood has a hard time keeping smoking.

    I have stuck the hot plate in the bottom of a metal trashcan (a new,clean one) also with a grate on the top and the lid on it and that worked fine also.
     
  8. fatback joe

    fatback joe Master of the Pit OTBS Member

    [​IMG]

    The pic is nothing special, but since I had it in my phone I thought I would share it..........cut the hatch in the side and slid the hotplate in, put a grate in it, drilled a hole for the probes from the maverick (sitting on the handle of the lid) and got after it.
     
  9. deejaydebi

    deejaydebi Smoking Guru

    When I cold smoke I just light 3 or 4 charcoals and put a chunk of wood on it when it gets almost burnt but still a good burning ember I add a few more coals and another chunk of wood.
     
  10. walking dude

    walking dude Smoking Guru SMF Premier Member

  11. geek with fire

    geek with fire Master of the Pit OTBS Member

    Yea, Deb, that's how I should do it. Frankly, I'm just being lazy. I hate having to watch the fuel level. I end up puttin' too much fuel in to buy more time. Then I fight high heat.
     
  12. richtee

    richtee Smoking Guru OTBS Member

    I've often wondered about the galvanized metal thing with these garbage can smokers... but in actuality, I don't suppose it gets anywhere near hot enough to fume.

    Any one got data on this?

    And of course, your food inside cannot touch the galv metal.

    ___________________-_

    Well, now... lookie here. Quite a discourse on this subject. Interesting...

    http://www.finishing.com/217/03.shtml
     
  13. fatback joe

    fatback joe Master of the Pit OTBS Member

    Yep, it doesn't get hot enough and the food was on a regular grill rack. Tried to pay extra attention to that. Everything seemed to turn out just fine. It was quick, easy, no hassle smoking.......

    I don't have any data........other than it did not kill me............I twitched and stuff before I used that........[​IMG][​IMG]
     
  14. peculiarmike

    peculiarmike Master of the Pit OTBS Member

    Geek, do what Debi says. 3-4 briquettes with a small chunk of wood, or a handful of chips, will smoke all the cheese you want. No heat. Takes like an hour or so to smoke it.
    Or buy an ECB and build yourself a turbo cheese smoker like this - it's smoking with 3 briquettes and a handful of hickory chips. 12V fan from Radio Shack and a 12V power source. Works like a champ.
    [​IMG]
    [​IMG]
    [​IMG]
    [​IMG]
    [​IMG]
     
  15. navionjim

    navionjim Smoking Fanatic OTBS Member

    What about putting an electric hot plate in my side fire box with a pan of wood chips/chunks on top? Set the hot plate until the wood just smolders and smokes. Put the cheese in the cooking chamber as usual.

    Looks like I can get a hot plate for less than 20 bucks online. Probably could get one at a garage sale for $5.

    Hay I do it all the time with a gas burned from Harbor freight $10. I have a NBB vertical and I just put the gas burner in the firebox with a cast iron pan full of chips and I also fill the water bowl with ice. Makes for a nice cold smoker for fish and jerky.
     

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