Anybody cold smoke food

[Pantherman]

Thinking of getting a cold smoker , just wondered if anybody on here cold smoked.

If you do what type of smoker do you use / recommend.

[nearly done]

You could try www.sausagemaking.org. I make my own sausage and use this firm for casings, flavourings and so on. They do a range of smokers and associated bits and bobs and provide a first rate service. Often thought of making my own smoker using all the bits of chimney flue and old fire boxes I have laying around. My Italian mate does his own sausage and hangs them above his wood burner to slowly air dry- very nice indeed.

 

[alexander72]

I have done it in the past in an old oil drum with oak chips soaked in whiskey for a month then dried.  not bad results on roadkill muntjac rear leg....

[Delboy]

Bradley Smoker is a great price for a keen amateur!

[Paul Morcom]

I use a Bradley Smoker - it is good for home smoking but.....

 

• Costly to run and you have no choice in where to go for the brickets
• Cold smoking is too hot - must increase the distance from the smoke unit to the chamber - Bradley do a kit, this did reduce the temperature but still not enough so a diy extension was made. Now cold smokes fine.

 

Smoke everything from cheese, fish, venison, chicken, partridge, pheasant, duck.

 

I hot smoke more often than cold smoke - mainly because I have a plentiful supply of venison and game.

 

The Bradley is good in so far as once started you don't need to worry about it.  For hot smoking I do not rely on the temperature gauge and time - I always go by internal meat temperature with a meat thermometer.

 

I have used a couple old metal dustbins, a length of pipe - worked well and was cheap to run but took a lot of effort to keep the fire in and to burn enough to provide smoke with correct heat.

[Si Richards]

I have one of these:

http://www.forfoodsmokers.co.uk/acatalog/Portable_Electric_Smoker.html

It's great for hot smoking as it comes but I too wanted to do some cold smoking so I went down to screwfix and bought a length of cooker extractor fan piping, I then fitted one end of the pipe to a metal legged box which I made, this then simply sits on top of the smoker, the other end of the pipe goes into an old cupboard which I fitted some BBQ style grills in for shelves and voila you have a rather cheap but very effective cold smoker. I originally planned to add a bathroom extractor fan in the middle of the pipe to suck the smoke through but it really doesn't need it. I smoke everything in it from meat and cheese to bread!!!!