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Hey everybody,

I'm trying to decide on which model CS to buy. An important criteria for me is to have the ability to do cold smoking. I do understand that there are non-CS units that will do this better, but I've decided that CS is best all around. So it's a matter of which CS unit does cold smoking best.

After reading many posts on the forums, my initial impression was that cold smoking is better done on a larger model than the smokette. It made sense to me to buy a larger unit for this as the added volume would lend itself to a cooler smoke, if done properly.

I also read a post that said the smokette could sustain damage to the thermostat if cold smoking with the cold smoke kit is not done properly. So my initial thought was to go with the mod 50.

However, the website rates the temp range as 100 - 250 for the smokette, and 125 - 250 for the mod 50, which means the mod 50 has a higher minimum temp. Now I'm not sure which unit is best for cold smoking...

Any advice would be greatly appreciated so I can get smokin'.

Thanks all!
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Joseph,

I always recommend the model 50 for cold smoking, just because the larger the cooking cavity the easier it is to keep the temperature lower. However, I have cold smoked in the Smokette and it can be done.

The way you cold smoke in a cs is to remove the bottom grill and replace it with a baffle that will keep the heat from rising through the unit. You load your food into the unit and wood into the wood box. I like to place a pan of ice on top of the baffle to help keep the temperature down. Then turn the unit on for 15 minutes, doesn't matter what temperature. In 15 to 20 minutes you will see a good stream of smoke coming out of the vent hole. At that time turn the unit off and let the food sit in the unit for 1 hour. At that time check to see if the food has enough smoke flavor, if not repeat process.

Hope that helps.

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