More Smoke Please

[teesquare]

Steve I have ben thinking about the PBC/Amazen Tube dilemma ....

Here is an experiment that may work, *IF* you are not cooking at the same time ( in other words - pre-cold smoking in the PBC, then firing up the charcoal)

Try removing the rebar, and even cracking the lid a little. We know that do ing this will allow the PBC to run hotter, because it allows more air thru-put, so...it should work for cold smoking.

The downside is when you are trying to cook AND use the smoker tube - the competition for air, and it may shoot your cooking temps too high, thus accelerating the burn rate on the Tube also...negating your attempt to smoke with - rather than burn pellets.

Let us know what you find.
Thanks!
T

[steve0617]

Steve I have ben thinking about the PBC/Amazen Tube dilemma ....

Here is an experiment that may work, *IF* you are not cooking at the same time ( in other words - pre-cold smoking in the PBC, then firing up the charcoal)

Try removing the rebar, and even cracking the lid a little. We know that do ing this will allow the PBC to run hotter, because it allows more air thru-put, so...it should work for cold smoking.

The downside is when you are trying to cook AND use the smoker tube - the competition for air, and it may shoot your cooking temps too high, thus accelerating the burn rate on the Tube also...negating your attempt to smoke with - rather than burn pellets.

Let us know what you find.
Thanks!
T

I'll freely admit to being a total chicken when it comes to cold smoking and allowing meat to sit there in that supposed danger zone of temps. Rather than mess with that, and since I'm doing a full brisket today, I'm going to experiment with the some chunks on top of the unlit charcoal then I'll dump the chimney lit coals on top of that.

[LostArrow]

Place a "mini log" or 2-3 large chunks in charcoal pan then place unlit charcoal on top , then lit charcoal on top of that.

[teesquare]

Steve I have ben thinking about the PBC/Amazen Tube dilemma ....

Here is an experiment that may work, *IF* you are not cooking at the same time ( in other words - pre-cold smoking in the PBC, then firing up the charcoal)

Try removing the rebar, and even cracking the lid a little. We know that do ing this will allow the PBC to run hotter, because it allows more air thru-put, so...it should work for cold smoking.

The downside is when you are trying to cook AND use the smoker tube - the competition for air, and it may shoot your cooking temps too high, thus accelerating the burn rate on the Tube also...negating your attempt to smoke with - rather than burn pellets.

Let us know what you find.
Thanks!
T

I'll freely admit to being a total chicken when it comes to cold smoking and allowing meat to sit there in that supposed danger zone of temps. Rather than mess with that, and since I'm doing a full brisket today, I'm going to experiment with the some chunks on top of the unlit charcoal then I'll dump the chimney lit coals on top of that.

And - you are smart about approaching cold smoking with caution. It can be done - safely. And the information is available. No need to risk anyone's health if you are not confident in your method.

[steve0617]

Steve I have ben thinking about the PBC/Amazen Tube dilemma ....

Here is an experiment that may work, *IF* you are not cooking at the same time ( in other words - pre-cold smoking in the PBC, then firing up the charcoal)

Try removing the rebar, and even cracking the lid a little. We know that do ing this will allow the PBC to run hotter, because it allows more air thru-put, so...it should work for cold smoking.

The downside is when you are trying to cook AND use the smoker tube - the competition for air, and it may shoot your cooking temps too high, thus accelerating the burn rate on the Tube also...negating your attempt to smoke with - rather than burn pellets.

Let us know what you find.
Thanks!
T

I'll freely admit to being a total chicken when it comes to cold smoking and allowing meat to sit there in that supposed danger zone of temps. Rather than mess with that, and since I'm doing a full brisket today, I'm going to experiment with the some chunks on top of the unlit charcoal then I'll dump the chimney lit coals on top of that.

And - you are smart about approaching cold smoking with caution. It can be done - safely. And the information is available. No need to risk anyone's health if you are not confident in your method.

Exactly. I'll try different smoke methods/woods/chunks/devices and then maybe I'd try cold smoking. But I'm not there yet.

I did three chunks in the basket then lit coals on top last night for my brisket and although the hickory flavor was mild, it was there. More experimenting needed.

[tn_5568]

Been thinking about this as well. Would wood chunks in a foil pouch with holes poked in the top placed directly on top of lit coals work?