Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Electric Smokers => Topic started by: squirtthecat on January 05, 2012, 01:37:38 PM
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Some old pictures I dug up... This is my Bradley, rigged for cold smoking. The only heat source is the puck burner, and ice added to keep the cabinet temps down.
Doing some Pecan smoked salt, and ketchup. (yes, ketchup)
(https://lh3.googleusercontent.com/-pc8nuOiRCyI/TLHJy9GWKCI/AAAAAAABPro/5WQ_6sYftAA/s800/20101010085234.jpg)
I do the salt on commercial Bunn coffee filters, I get better smoke penetration that way.
(https://lh6.googleusercontent.com/-YjDrsNM8hrY/TLHsJUE7FJI/AAAAAAABPsc/2ZH3D9QmhAA/s800/DSC02092.JPG)
After about 3 hours of Pecan.
(https://lh4.googleusercontent.com/-cEGj3mNebQM/TLIGjo3TDII/AAAAAAABPtw/yLSejTmii2k/s800/20101010125942.jpg)
Say cheese! (this was in December, so no ice was necessary)
(https://lh5.googleusercontent.com/-EPtJgzi-5ps/TQ5y21xLXMI/AAAAAAABSEg/bG9zij3nYWY/s800/DSC02426.JPG)
I also threw a log of summer sausage on there. The temperature probe hanging is from my Auber PID. I find that a cabinet temp of around 80° makes for better smoke penetration in the cheese.
Vac-packed up and ready for the long long wait..
(https://lh5.googleusercontent.com/-KFCppWu2fO8/TQ6wyxtX6TI/AAAAAAABSFU/h6tYUSHe2KQ/s800/20101219190637.jpg)
I tried smoking some Paprika and Black Peppercorns once. And a bag of peanuts from Busch Stadium. ;)
(https://lh5.googleusercontent.com/-BXyzepV3hKE/StETsfyy8oI/AAAAAAAA9AA/qkng75tXCqY/s800/DSC09601.JPG)
(https://lh5.googleusercontent.com/-9dnitA90u-8/StFQG_eoVFI/AAAAAAAA9Bo/FA-EqI-ay2I/s800/DSC09605.JPG)
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Wow! That looks like fun and good eating. Thanks for the cold smoking lesson... Phil
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I always try to keep a supply of smoked salt on hand. The peppercorns were interesting. Just a hint of smoke when you cracked them in the grinder..
I gave the ketchup to some of my wife's friends. They loved it.
The peanuts were a waste of time. :D
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Squirt..I agree with you on the bunn coffee filters. They work great.. I have also smoked sweet, semisweet and hot paprikas, brown sugar, granulated sugar and sea salt. I am gonna do some molasses too. I just got a recipe for Graham cracker crust with homemade caramel on top and then a layer of chocolate with smoked sea salt on top. I need to do more sea salt..I can tell already, time to do cheese again also..the holidays killed my supply. I also noticed that my hot pepper cheese got a lot hotter smoked. Have you noticed this? Pam ★*˚°。°
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It's hard to beat the Bradley for cold smoking Squirt. Have never cold smoked spices yet!
When I cold smoke I cheat and use the Bradley Smoke Adapter ;D ;D
(http://i854.photobucket.com/albums/ab105/papa_peter/BBQ%20Smoke/Cheese10092010/cheese3.jpg)
(http://i854.photobucket.com/albums/ab105/papa_peter/BBQ%20Smoke/Cheese10092010/cheese4.jpg)
(http://i854.photobucket.com/albums/ab105/papa_peter/BBQ%20Smoke/Cheese10092010/cheese5.jpg)
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Geezz..I'm real generic with my coleman cooler and smoke daddy..but it works real well and it's cold enough outside so that I don't have to add any ice now..this is a good thing. someone told me to freeze some bottles of water instead of ice cubes and this works well. Pam ★*˚°。°
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Smoke Daddy on a Coleman! That's brilliant...
Another buddy of mine puts ice in gallon ziplock bags. Keeps the moisture down (and contains the mess).
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I think Pam deserves a thread just to show off that work of art she has made with the Coleman cooler! Would you do us the favor Pam?
I think that the slight warming of the cheese may allow the oils in the pepper to spead out a bit in the chheese - making it taste hotter.
Squirt-
Try putting water in zip locks and freezing before you use them. The nice, flat packs with full contact between the ice and the plastic bags works great.
i use a Smokin Tex, and it has a heavily insulated cold smoke plate that you insert right above the smoke box, then I lay the frozen ice bags on that. Works great!