Got a deal on a cold smoke baffle, now what.

Hello Dave:

Cookshack Directions:

1. Replace the lowest grill with the baffle.
2. Place small amount of woodchunks, chips or wood pellets in the woodbox.
3. Place a pan of ice on top of the baffle.
4. Place the product to be smoked on the grills above the baffle.
5. Latch the smoker doors and turn the oven on.
Set the thermostat to 150*.
6. Time the smoker for 20 minutes. At 20 minutes
turn the smoker off. Allow the product to continue smoking for up to 90 minutes.
7. If more smoke is needed after 60 minutes turn the smoker back on for 20 minutes.
8. Refigerate product after smoking.

Important Note: Do not leave the smoker on for more than 20 minutes, failure to turn the smoker off after 20 minutes may damage your smoker and could cause a fire hazard.


This is the directions I got with my baffle.
Hope this helps.

Wrenchead

Thanks for the info, what I bought had no instructions, it was just lying on a shelf.

Have to go find some cheese now.

I bought a cold smoke plate when i bought my Smokette, and I've never used it! I guess I'll have to put it to the test soon!

wrenchead,
thanks for your post it confirmed an idea i had and am going to tryout on my (my very own!!! not borrowing peggy's 150) when it gets here.
i had been thinking of inserting a 6" half pan filled with ice to keep the interior temp down but didn't want to try it out on hers.
after reading your post i know exactly what to do now.
now i gotta order sheep casings to make frankfurters. i think that will be my 1st run in MY 150

again thanks man!!!!
jack

shtrdave and Prisonchef313

Glad to help, I have had good results using the baffle and ice.

Last week with the baffle and ice an outside temp of 40* and a cold
soaked 50 I was able to do three cycles and the cabinet internal temp only reached a max temp of 85*.

Jack:How do you process your meat when making frankfurters?

wrenchead,
for grinding i have a #32 grinder that i got from the sausage maker. hardest part here in florida is keeping the meat and especially the fat well chilled. found if i put the grinder in the freezer overnite that it helps some.
i can send you the recipe if you want.
just email me
jack

Why couldn't you use one of those aluminum pans filled with some ice on the bottom rack? Or, why couln't I use my stainless steel drip pan with ice in the bottom rack? Wouldn't that get the same results? Why couldn't someone use a piece of sheet metal cut to size on the bottom rack and then use one of those aluminum disposable pans with ice. Sure would be cheaper than buying the cold baffle.

dan

shtrdave,
What a great bargain-finder you are!
Peggy

I just lucked into it kind of, the bargain.

Here is a post I made after trying to use it, I am in the process of fixing it to use. Hope to try again this weekend, If I can still get to the smoker after the storm that is supposed to be coming.

Click here. Or see Cheese in the Open forum.

your thoughts on the aluminum pan are good but you need the smoke baffle to help keep the temperature down. I use a couple of cake pans rectangular in shape which I adjusted with a pair of channel locks for a proper fit. On a rare occasion when I pre plan a smoke party, I fill the pans with water and freeze them the night before.

Well i did it with out the baffle, as it didn't fit. i used a pan of ice, and turned the smoker on and off.

I like that frozen pan deal, thanks for the idea.

I have also modified my bargain baffle, by trimming it to fit. so i will give it a go this weekend again.

How do you think this would work for cold smoking?

http://www.smokepistol.com/grillkickerdemo.html

The ad says "it may spark or flare up like a match during starting." This indicates to me that there is some kind of accelerant (petroleum) product in it.

Although it says "100% natural wood products," I don't like the taste of lighter fluid blended into my food. To me it would be like adding "easy light" briquetts to my smoke box. Ain't gonna happen. Of course, this is al just my opinion

I have used it more since my last post and it seems to work well, but to get the amount of flavor i want it takes a bit of screwing around with turning it on and off. I have had a few good results, and some semi melted product.

But it is still worth the 50 spot if you like smoked cheese.