Is it possible to cold smoke bacon or sausage in the Amerique using the baffle accessory and ice?
Or do you still need a lower temperature?
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quote:Originally posted by Ziggy:
Is it possible to cold smoke bacon or sausage in the Amerique using the baffle accessory and ice?
Or do you still need a lower temperature?
Not sure how hot the thing gets with a baffle but cold smoking happens for most folks at around 140 f. or less. Maybe you could hook it up and measure with a temp gauge to see what it says. I aint going to put ice on no stinking hot fire..lol. I would invest in a big cardboard box and a one eyed Wally World hot plate before bothering to cool it down with ice. Just my .02 of course. Sure you get different opinions on that. Kindly keeps us posted on how it works out. Thanks.
Click on "find" above & type in cold smoke in Americque
I have cold smoked many different items in my AQ. Works well!!
quote:Originally posted by morningflyer:
Click on "find" above & type in cold smoke in Americque
Just a moderator note. If we see someone is new, they likely don't know how to search so for years we have tried to help them out.
Here is a search (click find):
Search for all three words "cold, smoke, Amerique"
you can cold smoke in any CS; it just take a bit more effort. Basically the design of a CS is counter intuitive to cold smoking. If using the baffle (CS or customized) the temp probe is located above the baffle; therefore technically the temp would never get to a level to cause the heating element to cut off. Thus the unit is generating lots of heat that has to go somewhere; ice bath on top of baffle only works so long. So to make it work as a cold smoker you end up turning on and off manually to maintain smoke; this is if using the wood box and heating element for the smoke. Alternately there are various 'smoke generators' that can be used; thus using the CS as a 'cold smoke box'. I've successfully used charcoal briquettes and wood chips in the smoke box for cold smoking; just one to three briquettes covered with chips will generate little heat but lots of smoke. To dissipate the little heat that is generated just place a tray of ice on the bottom rack; tho' personally I haven't had the need this would help keep the 'box' colder in warmer weather.
quote:Originally posted by TN Q:
you can cold smoke in any CS; it just take a bit more effort. Basically the design of a CS is counter intuitive to cold smoking. If using the baffle (CS or customized) the temp probe is located above the baffle; therefore technically the temp would never get to a level to cause the heating element to cut off. Thus the unit is generating lots of heat that has to go somewhere; ice bath on top of baffle only works so long. So to make it work as a cold smoker you end up turning on and off manually to maintain smoke; this is if using the wood box and heating element for the smoke. Alternately there are various 'smoke generators' that can be used; thus using the CS as a 'cold smoke box'. I've successfully used charcoal briquettes and wood chips in the smoke box for cold smoking; just one to three briquettes covered with chips will generate little heat but lots of smoke. To dissipate the little heat that is generated just place a tray of ice on the bottom rack; tho' personally I haven't had the need this would help keep the 'box' colder in warmer weather.
Saw a little pictorial of a fellow using a pan with few brquettes and a chunk or two for cold smokng just the other day. Looked like a feasible plan.