I have a smoke hollow propane smoker. I am wondering, if I disconnect the propane for safety, take out water pan, then set a 1000w electric hot plate on top of the propane burner, used smoker pellets in a stainless pan, would that make a cold smoker? This way I can have both types smokers.
The propane set up won’t go lower then 250 degrees.
Any input appreciated
tswohl6 last edited by
@ace202 I have a similar set up and this works fine, instead of a hotplate I use an Amazn tube for my cold smoking and it works well. I use this to primarily smoke cheese, chili peppers, salt, etc. good luck.
thanks for the info. may go this route as about the same price. Now to just find one nearby
skipdiggidy last edited by
@ace202 I’ve tried the same set up,with a hot plate you will need a certain temp to smoke the wood which will increase the temp of your ass more chamber, the amaze n smoker works very well for non heat generated smoke,they are a little pricey, I made one from some mesh and a tomato paste can
@ace202 When I want to cold smoke something I generally use either an A-Maze-N Tube 12" or the Camerons Flip Professional Smoke Box in a smoker like the 30 Inch Weston or our PK-100. The PK-100 operates on a hot plate system and says it can do temps as low as 60 degrees but I still think it heats up the chamber too much. So I would recommend going with something like @tswohl6 has, it seems to work better and as an added benefit it is simpler.
The only thing you might want to factor in with something like the Flip Professional Smoke Box or the A-Mazen Tube is that will need either a blow torch, some Firestarters or some food safe lighting gel to get and keep everything burning.
my recipe for Cactus Jacks Kabanosy, calls for 45 minutes at 120 degree, and half hour at 160 until meat reaches 145 internally.
So the a-maze-n smoker will get my smokhollow up to those temps ok? with just using the a-maze-n smoker for heat?
@ace202 No, if you are needing to get to an internal temp of 145 you are not going to get there with cold smoking techniques. I apologize, because the title was cold smoker I just assumed you were needing to keep the internal temperatures of the product very low. I will tell you this, I don’t think 45 minutes at 120 degrees and then 30 minutes at 160 is going to get meat to an internal temp of 145. However it also says that you should leave it in until the internal temp has reached your goal so go with that.
To reach those temps with a propane smoke box a hot plate is the only way I can think to do it. The vertical smoker we carry that would handle those low temperatures is the PK-100 and that is a hot plate system.
so if I run the A-Maze-n 12" smoker AND a hot late, I should be abe to get those temps. Not wanting to break the bank
@ace202 You could do both if you wanted but there is an easier (and less expensive) way. If you are going to run a hot plate then that becomes your heat and smoke source, simply get a Stainless Steel Smoking Pan or something like it, fill it with sawdust and then add enough water so all the sawdust is damp. The heat from the hot plate will cause the sawdust/fine woodchips to smolder and that will be your smoke source.
Carla Edwards last edited by
I cold smoke all kinds of products to sell at the local farmer’s markets. Altho I use the Masterbuilt setup I’ve seen other people make their own with a 3" dryer vent hose.
The only trick is to keep your smoke generating source away from your smoker unit as all smoke will contain some heat. The father away the better for your product. Also make sure you’re smoker unit isn’t parked in a sunny spot as this will also increase the temperature inside the unit itself. I have to use a sheet of plywood on the side of mine in the early mornings to keep the sun from hitting it.
@carla-edwards Good setup, I like the glass insert to let you monitor without opening. Welcome to the board, always good to get some cold smoking expertise on here!
@parksider Thanks for the follow up!! I was really watching the internal temperature when they were in the rolling (HOT) water and making sure to pull them right at the 165. And then right into the ice water bath.
You guys got a great job! Im pretty passionate about this kinda stuff. I enjoy it a lot and love doing R and D stuff! Keep up the fun work!
@Jonathon Yes Jonathon-it’s in your head
@mikeihuntr My only advice is to keep the water around 170F, not a rolling boil. If the casing are too tight they WILL explode then you have a really big pot of bad soup! A nice simmer is the way to go, take them out 155-160 and into a water bath. Here is a pic, we just use the turkey fryer with the basket. It makes it really easy to remove from the water and rinse. I will also recommend keeping a temp probe right in the meat you can see the wire going into the water. Good luck!!
This was a big topic of conversation because we do freeze/thaw/process/refreeze venison and pork, never an issue. As a former restaurateur and certified food handler here is what Dept of Agriculture has to say. I’ll defer to the experts:
Author: Alice Henneman, MS, RDN
The U. S. Dept. of Agriculture (USDA) advises:
Once food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through thawing. After cooking raw foods which were previously frozen, it is safe to freeze the cooked foods. If previously cooked foods are thawed in the refrigerator, you may refreeze the unused portion. Freeze leftovers within 3-4 days. Do not refreeze any foods left outside the refrigerator longer than 2 hours; 1 hour in temperatures above 90 °F.
If you purchase previously frozen meat, poultry or fish at a retail store, you can refreeze if it has been handled properly, according to USDA.
DO NOT thaw meat at room temperature, such as on the kitchen counter.
Safety will depend on whether the raw product was handled properly before it was frozen, refrozen shortly after it was thawed, cooked to a safe temperature when it is eaten and handled safely if there are any leftovers.
What temperature should I pull my cured and smoked bacon out of my smokehouse?
@jonathon it is printed on the Box. I’m looking for a bag that has a evoh barrier. Does Waltons carry a four or five mm evoh High barrier bag?