cold smoke smokette

mcarney24Member

first post here and i have searched this topic and saw tons of post but the ten or fifteen i read were all from years ago so i figured i give it a shot here.

i just got the smokette 009 and look forward to using it as a cold smoker. here are my three options as i see them (im sure their are many more), turn temp to 100 degrees and keep big ice tray in chamber to keep heat down. i can buy CS cold smoke baffle kit and follow instructions accordingly, or three buying an amazenpellet put it somewhere on bottom of chamber.

anybody here have any experiences with any of these methods in the smokette? i will hopefully be cold smoking anything from butter, cheese to salmon to chicken etc.

6/2/168:42 PM

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cal 2Member

Here is some info for you to read on the cheese part, I'm sure it will work for butter too..... cheese smoking link

6/3/166:55 AM

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qnorthNear Traverse City, MI

I've used them all but once I got the Amazin-pellet that's all I use anymore.

6/3/168:41 AM

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gratefulb"No matter where you go, there you are"

Another vote for the Amazenpellet tube. I cold smoke my bacon with it for a few hours before turning the smoker on low (with a chunk or two in the box) to finish it up.

6/3/169:24 AM

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solemanMember

I use the cookshack baffle regularly with the ice pan to cold smoke cheese. it works well, but temps can rise up to 100 if I don't keep an eye on it and turn off the power (smoke continues to smolder). I have not used the amazen pellet tube, but seems like it would work well based on what I have read from the forum posts by other members here. My perception is that it may generate less heat.

6/3/1611:34 AM

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padrefan98Member

Using the amazin-pellet tube here. Tried all three methods you are considering. The tube is the way to go. It does generate some heat, but not as much as turning on your smoker. If you do get one, I suggest creating a baffle by placing a couple sheets of HD foil on the rack above it and smoke your cheese or butter on the next rack up or higher.

6/3/1612:48 PM

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mcarney24Member

Are you guys using the amazen pellets inside the smokette. And is their any reason I can't put the amazen tube inside the wood trey of my smokeette? Does anybody have experience pairing the cold smoke baffle with the amazen pellet inside their smokeette. It does sound like overkill but I have cold smoke salmon recipe that calls for 6 hours and just trying to get the best picture and only buy once. Thanks guys

6/3/169:31 PM

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mrt 2Where there's smoke, there's beer.

Perhaps the following will help also.

http://forum.cookshack.com/eve...1028883/m/6582921117

http://forum.cookshack.com/eve...462907527#2462907527

Tom

6/4/163:07 PM

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padrefan98Member

You're not going to get 6 hours of true cold smoking in the smokette. It just won't generate smoke that long without turning the unit on and off. Get a tube! The short one lasts 6 hours. The longer one 12. I use it in my smokette and my PG500.

It wont fit in your wood tray.

6/6/1610:13 AM

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mcarney24Member

Thanks for the replies

So I think I'm going to pick up an amazen tube but not sure what size. The 6" would fit nice in the bottom corner next to the wood tray but I would like the extra time from the 12 inch just not sure how it would fit. Padresfan which do you have?

6/7/1610:03 PM

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padrefan98Member

I have the 12" but have never used it for longer then 2 hours. I should have got the 6". It really doesn't make much difference. If you are careful when you empty it, you can save the unburnt pellets.

6/8/1612:29 PM

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