I'm looking for information on useing corn cobs to cold smoke Bacon and Ham. I have a CS55, should I use ground cobs or whole cobs ?. I would appreciate any info you might have. Thanks. Doug
Original Post
Replies sorted oldest to newest
Doug,
For cold smoking I would suggest using ground cobs or at least smaller chips. I have never cold smoked with corn cobs, but have used them for hot smoking and they have a nice mild flavor.
Let me know how they work for cold smoking.
For cold smoking I would suggest using ground cobs or at least smaller chips. I have never cold smoked with corn cobs, but have used them for hot smoking and they have a nice mild flavor.
Let me know how they work for cold smoking.
Hi Stuart; I have used both cobs and ground cobs, I get the ground cobs from Pets Mart, they sell them for bedding, just plain ground cobs, no added chemicals. I used them in a Pit & Spits cooker/smoker. temp in the smoing chamber was 80-90 Deg. depending on OAT. I used a hot plate to get it started with cobs in a stainless steel bowl with small holes drilled in the bottom for drtaft.It will be a new venture with the CS 55 . ... Doug