DennisLinkletter Posted September 25, 2016 Report Posted September 25, 2016 On 9/24/2016 at 9:16 PM, HalfSmoke said: I'm sorry I should make a diagram to show the position of the components, That tube is inserted upside down. The open half of the tube should face down so as not to fill with ash or pieces of wood that would restrict airflow.
Pequod Posted September 25, 2016 Author Report Posted September 25, 2016 Makes sense, thanks! Came installed in that position and never occurred to me to turn it.
tinyfish Posted September 26, 2016 Report Posted September 26, 2016 Just getting caught up. The ribs turned out great. Thanks for the info on the KK cold smoker.
Pequod Posted October 9, 2016 Author Report Posted October 9, 2016 Have used the cold smoker a few more times since posting this. Some findings: 1) When smoking some cheese with apple chips yesterday, the chips tended to extinguish themselves periodically. I had to zap them with my kitchen torch 2-3 times to get them moving again. 2) When smoking my bacon with hickory today, decided to try a bed of pellets first, and then topped off with chips. That is, I loaded pellets to about the level of the holes on the side of the tube and lit those through the hole until they held a steady flame of their own. I let the flame go (lid off the smoker) for about 10 minutes until there was a nice, glowing bed of embers, then topped it with hickory chips. The chips burned continuously without needing a restart. Only one sample point, but it does seem to help to have a bed of something glowing before adding your smoke wood. 2
tony b Posted October 9, 2016 Report Posted October 9, 2016 33 minutes ago, HalfSmoke said: Only one sample point, but it does seem to help to have a bed of something glowing before adding your smoke wood. Dennis posted that he lights a small chunk of charcoal and drops that on top of the bottom section of chips (like you, up to the holes on the sides) and then tops that with more chips in the column. Will definitely try that the next time, as I had the same issue as you with having to periodically re-light the chips on a longer smoke.
FotonDrv Posted December 31, 2016 Report Posted December 31, 2016 This has been a very good Thread to read in regards to the Cold Smoker and the Smoke Pot concept. Must order Cold Smoker!!
tony b Posted January 1, 2017 Report Posted January 1, 2017 You will have fun with it. I did some smoked nuts for holiday parties (cashews and almonds) using the cold smoker - very nice. Been thinking about doing another batch of cheese. 1
FotonDrv Posted January 1, 2017 Report Posted January 1, 2017 Yeah, smoked cheeses and nuts is high on my list, not to mention meats/fish.
tony b Posted January 1, 2017 Report Posted January 1, 2017 I've done salmon (was the 1st thing that I did with it after it arrived last summer). Will be better now, since it's colder outside - true cold smoking! 1
FotonDrv Posted January 1, 2017 Report Posted January 1, 2017 True, the temp here is hovering around 32f for a high and in the 20's for a low,,, Brrrrr. That is pretty nippy for a beach house!
Aussie Ora Posted January 1, 2017 Report Posted January 1, 2017 I can see one of these coming my way Outback Kamado Bar and Grill
