Cold Smoking On A ProQ

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Cold Smoking On A ProQ

Post  Mack on Thu Feb 14, 2008 4:10 pm

Cold smoking is possible on your standard ProQ Smoker.
It must be noted that you will need to choose a cool day to cold smoke. This helps keep the smoker temperatures down which is important as you need to keep below 30 degC (90 degF). We advise that you monitor the temperature using a digital thermometer.

Get a few charcoal briquettes started in the bottom of your unit (not in the charcoal basket, as we're going to throw some dust on for smoke and it would just fall through the grate).



Pour on a cupful of dust and your smoking. Use the water pan as a buffer, this will also help in keeping the temps low.



An hour in... you can put more dust on at this stage, if you want to smoke for longer.
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Cold smoking

Post  Karinamaria on Sat Feb 16, 2008 8:30 pm

Hi Ian,

Thanks for the info, please can you tell me what " dust " is ?..

I am not sure, perhaps I am having a Blond momant Laughing

Best regards

Karinamaria

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Cold smoking

Post  Karinamaria on Sat Feb 16, 2008 8:32 pm

Hi Ian,

I meant a blond moment !! Embarassed

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Re: Cold Smoking On A ProQ

Post  Mack on Sat Feb 16, 2008 8:46 pm

Dust is just smaller bits of wood Karina, that can be as fine as talcum powder, or the size of sugar granules.
I am trying out another method, using wood chips and as soon as I've mastered it I'll put a post up.
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Re: Cold Smoking On A ProQ

Post  Fenman on Tue Mar 25, 2008 9:50 pm

Oak sawdust i find best for cold smoking as the temp is always below 70 in my contraption.
I made some oak chips with a chainsaw & some finer chips with a circular -saw once.
Both burned to quick & too hot even after soaking for an hour.

fenman
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Re: Cold Smoking On A ProQ

Post  Don Marco on Tue Mar 25, 2008 10:07 pm

I wouldnt recommend making chips with a chainsaw as you will always have oil on the wood.


For long burning times, these things are very popular over here :



Fill it up with wood and light one end, the wood will ignite slowly and smoke for 8 - 12 hours.

DM
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Re: Cold Smoking On A ProQ

Post  Mack on Wed Mar 26, 2008 8:50 am

Don Marco wrote:I wouldnt recommend making chips with a chainsaw as you will always have oil on the wood.
DM
I agree, chainsaw chips are not great.

Marco, does that contraption work... have you tried one?
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Re: Cold Smoking On A ProQ

Post  karlsson on Wed Apr 16, 2008 12:08 pm

Here are some pics of the "contraption" at work:









The amount of smoke that it develops in the ProQ is sufficient. In this run I made a trial with cheese:



The problem I had was that due to only one vent the glow went off once it came to the far end away from the vent:



I made several trial runs, but no matter how I postioned the sawdust cage it went off when the glow came to the further end. The big advantage of this thing is, that it smokes for 8-10 hours with a small amount of sawdust.

Meanwhile Marco helped me to modify the Frontier and to add two additional vents (I do have two left hands) and I guess that it will work fine now. I am just preparing some meat to start smoking this weekend.

I will share the results.

rgds
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Re: Cold Smoking On A ProQ

Post  Mack on Wed Apr 16, 2008 4:07 pm

Look forward to seeing if the vents make a difference.
I have some fine mesh that I'll do some experimenting on as well, I'm not too fond of "cold" smoking, as it takes too long (but I do love smoked cheese, but it keeps dripping on the food below when "hot" smoking just joking).
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Re: Cold Smoking On A ProQ

Post  JD McGee on Tue Jun 10, 2008 1:02 am

That's too cool...I've done several cold smokes with my WSM's using 4 charcoal briqs and a chunk of smokewood...works great!. Since the smokers are very similar I'm sure this method will work well for the Pro Q's...





Outside temps were around 50 degrees...smoker temp was 60 or so... Very Happy
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Re: Cold Smoking On A ProQ

Post  Mack on Tue Jun 10, 2008 8:15 am

Looks like a great idea JD... I'll have to give that a go soon, as I'm fresh out of smoked cheese.
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Re: Cold Smoking On A ProQ

Post  ILBBQS.com on Sun Jul 27, 2008 4:21 am

I have yet to try cold smoking anything...will have to give it a whirl! (Though not anytime soon...we're in the dead of summer here with 100*F + temps each day.)
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Re: Cold Smoking On A ProQ

Post  Roxy on Sun Jul 27, 2008 4:59 am

Winter is a great time for cold smoking as I have the same weather as Jim right now. All I need to do is blow some smoke in the cooker vent..

Wink
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Re: Cold Smoking On A ProQ

Post  ILBBQS.com on Sun Jul 27, 2008 4:18 pm

Roxy wrote:Winter is a great time for cold smoking as I have the same weather as Jim right now. All I need to do is blow some smoke in the cooker vent..

Wink
I agree...I'm thinking this fall and winter would be a great time to learn cold smoking. How do you know when an item is done? Cheese? Salmon?

Thanks!
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Re: Cold Smoking On A ProQ

Post  Roxy on Sun Jul 27, 2008 9:07 pm

A lot depends on how smoky you want the cheese. Trial and error will tell ya when it comes to cheese. As for Salmon, I have not tried cold smoked salmon as of yet.
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Re: Cold Smoking On A ProQ

Post  ILBBQS.com on Mon Jul 28, 2008 2:53 am

Roxy wrote:A lot depends on how smoky you want the cheese. Trial and error will tell ya when it comes to cheese. As for Salmon, I have not tried cold smoked salmon as of yet.
Cheese is definately on my list now. I think I'll have to do some research on the salmon...smoked salmon is one of my favorites!

Thanks!
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Re: Cold Smoking On A ProQ

Post  reptileink on Sat Jan 10, 2009 4:18 pm

will cold smoking create jerky??

My bro-in-law gave me some venison backstrap to make into jerky for him, and I was planning on doing a cold smoke for it.

Small amount of briquettes in the bottom 4-5 with a small chunk of wood. Put the meat two levels up with the water pan right underneath full of cool water.

It's in the 20s-30s this week in New England.

What amount of time do I need to "marinate" it?

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Re: Cold Smoking On A ProQ

Post  ILBBQS.com on Sat Jan 10, 2009 4:47 pm

reptileink wrote:will cold smoking create jerky??

My bro-in-law gave me some venison backstrap to make into jerky for him, and I was planning on doing a cold smoke for it.

Small amount of briquettes in the bottom 4-5 with a small chunk of wood. Put the meat two levels up with the water pan right underneath full of cool water.

It's in the 20s-30s this week in New England.

What amount of time do I need to "marinate" it?
Though I haven't tried it, I would think that as long as the airflow was sufficient that cold smoking would work for jerky. Alton Brown did an episode on making jerky that didn't involve heat at all...a simple box fan and some furnace filters. Following is a link to his method...

http://www.foodnetwork.com/recipes/alton-brown/jerky-recipe/index.html

The 'Blowhard 3000' was a simple box type of fan.
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Re: Cold Smoking On A ProQ

Post  jaylay on Tue Feb 17, 2009 3:14 pm

JD McGee wrote:That's too cool...I've done several cold smokes with my WSM's using 4 charcoal briqs and a chunk of smokewood...works great!. Since the smokers are very similar I'm sure this method will work well for the Pro Q's...




Hi,
I maybe getting ahead of myself as Ive not actually hot smoked yet but can I ask how long this would smoke for? I am currently curing some pork belly for bacon and fancy oak smoking 1 peice. I have an oak board and could chop a chunk off to sit on the brickets. The recipy Ive seen suggets oak smoking for 24 hours but I was going to try half that to see what that tastes like.
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Re: Cold Smoking On A ProQ

Post  Mack on Thu Feb 19, 2009 4:53 am

Hi Jerry,
These methods only give you a couple of hours at best, but I am in the final stages of getting a unit that will give 7 hours produced. I'll let everyone know as soon as it's done.


Ian
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Re: Cold Smoking On A ProQ

Post  ILBBQS.com on Thu Feb 19, 2009 2:52 pm

Mack wrote:...I am in the final stages of getting a unit that will give 7 hours produced. I'll let everyone know as soon as it's done.
Now that sounds intriguing! Keep us updated!
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Re: Cold Smoking On A ProQ

Post  Mack on Thu Feb 19, 2009 3:56 pm

I will of course Jim Smile
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Re: Cold Smoking On A ProQ

Post  jenks_24 on Fri Feb 20, 2009 6:01 pm

Hey Mack,

I'm looking for something to smoke bacon and such. I'm glad you're all over it. Cool
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