Great cold smoker for the MES 30

Discussion in 'Info and Practices' started by oldsmoker, May 16, 2013.

  1. I understand the AMAZIN cold smoker is highly thought of, but I wanted a little more versatility and the ability to use wood chunks, since I cut my own wood whenever possible.

    I purchased a hot plate at Walmart for about 10.00 and an 8” cast iron skillet for about 8.00.  I stopped by the local chain hardware store  and picked up a 6” to 3”  stove pipe reducer and 8’ of aluminum flexible 3” duct, about 13.00.

    I drilled several small holes in the bottom (6” end) of the reducer and did the same to a 4” can.  I filled the can with hickory chunks, placed the frying pan on the hotplate, the can in the frying pan the reducer over the can.  I cut the flexible duct to a 30” length and connected it from the 3” outlet on the reducer to the side opening in the MES. Total cost was around $30.00.   The result, very little, or no temperature rise in the MES and 8 plus hours of cold smoke.  I have used it for straight cold smoke bacon, and cold smoking salmon and sausage before the hot smoke.  It also works great to add smoke to my gas and charcoal grill.
  2. dj mishima

    dj mishima Meat Mopper

    Sounds good!

    Pictures would be helpful. Especially for people like me who are closer to handicapped than handymen.
  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Yea post pics.
  4. Please post pics? 
  5. I'll take some pictures this weekend and post them. 
  6. Here's the photos I promised.

    It's fast and simple to assemble, took me about twenty minutes to make it, because of the hold drilling

    I can hook it up to the MES30 in less than five minutes.

    Start with the hotplate heat on high until you get smoke, then lower the temperature to low.

    Here are the basic components of the cold smoker (plus the hotplate)

    Final product hooked to the MES 30

    This is the can inside the reducer.  The holes on top provide airflow

    Holes on the bottom allows the ashes to drop into the skillet

    I start with small pieces in the bottom of the can and a big chunk

    on top.

    The black duct tape allows a tight fit.  I added the elbow on top

    of the reducer, to make it faster to change out the wood can

    Close up of the reducer, skillet and can .  I drilled the holes in the bottom for air flow.

  7. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Nice mod...... another member that lays awake at night thinking of stuff to do to his smoker.....  [​IMG]  ....

  8. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    I agree with Dave, if only we could catch up on the sleep.

    By looking at your pictures, you are eliminating a lot of the creosote before it inters your smoker.  Good job.

    Nice setup.

    Last edited: May 18, 2013
  9. mneeley490

    mneeley490 Master of the Pit OTBS Member

    Yep, no limit to American handyman ingenuity. Good job!
  10. kanon

    kanon Newbie

    Great job. I also thought about it. But you are the first who implemented. l....o....l  carry on.

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