I am attending the California School of Culinary Arts. I have a Smokette at hom and we have an 008 in the Classroom. Yesterday, we tried to cold smoke salmon. We have a couple of big chiefs also. My Chef is was reluctant to cold smoke in the 008. They don't have a baffle, so I attempted to make one. I modified 2 half sheet pans and placed several layers of aluminum foil between them. I then placed a large bowl of ice and salt on top of my "baffle". I attempted to keep the temp. below 100F by getting the chips to smoke then turning off the unit. The result was steamed fish. Can anyone fill me in. Can you cold smoke in a cookshack or is it best left to the Big Chief?

Sorry for any confusion.....The smoker at school is a model 50.


Tim

Sounds like a fun course of study. Does the chef cold smoke inside the Big Chief? Luhr-Jensen's recipe book shows a "cold box technique" where you apparently put a cardboard box on top of the smoker itself. You could do similar with a Cookshack.

Here is what I do. I reversed the bolts that are for the smoke vent at the top. This will leave threads showing out the top now. Go to your local home depot. Buy a gas pipe fitting and some hose. I bought 2 feet of clear.

Fill the wook box with about 6oz and pipe the hose to your the box you want to smokw in. I use a celery crisper for long items since it has a grate in it .

Works perfect. Any box will work

dmac,
What type of temps do maintain with this method?
Sounds like an easy way to coldsmoke with a 008.

thanks

Wow, talk about easy.
I used the cardboard box method over the vent to smoke cheese. Turned out great. 1.5 hours on 8 oz of colby while i was smoking chickens. Kids found it and it is gone before the chickens are finished.
Thanks for the tip.

I am not sure of the temps as I did not check as mostly smoke was all that came out. If summer, I would lay the prodict over ice.


I think I paid about $4 for everything. Beats paying big $$ for the baffle