Cold Smoke Firebox Adapt

ecelis,

No, you do not need a firebox adaptor for the Smokette. Just the baffle.

The firebox adaptors are for the commercial series smokers.

GeiyserQ has it right. The firebox adapters are for commercial models. Two things to remember when cold-smoking in a Smokette:

• Get the smoke going, then quickly put in the product. (Have it ready to go on a grill, then slide the grill in.)
• Put a pan of ice on the baffle to keep temp even lower.

Let us know how it turns out. We love to see photos on the forum.

It would seem that a baffle is just a hunk of stainless steel that allows for the ice tray to sit.
It sounds like we shouldn't expect great results with cold smoking and the smokette. Well at least not any product that requires long and slow cold smoking?

quote:

Originally posted by wallyworldr:
It sounds like we shouldn't expect great results with cold smoking and the smokette. Well at least not any product that requires long and slow cold smoking?

Don't think I'd agree. We actually don't see a lot of discussion about Cold Smoking, mainly because you have to really understand different methods.

It works fine, and will turn out plenty of cold smoked stuff, jerky, bacon etc. But if you're wanting to cold smoke a ham for 3 weeks, no it won't.

It adapts to cold smoking, just that it's a very different method and it's easy to get too hot.

The baffle becomes more of a heat sink with the ice on top. But you're also not setting the thermostat to a high temp.

I've done quite a bit of cold smoking... cheese, store-bought bacon, sausage. Works very well. I put a probe in the oven part above the baffle. Use a pan of ice on the baffle. Then set for 225 (doesn't matter much) and run it for no more than 25 mins or 100 degrees in the oven. Turn it off and let sit for a couple of hours. I have never felt the need to fire it up a second time.

Love the taste of cheese done this way.