Qucik. I need to setup a cold smoker for smoking bacon and a variety of other thick cut meats.
Anyone got any good solutions?
Right now I'm in the process of buying a WSM.
If anyone else has any other ideas for around about the same price-- I'm WILLING to consider it.
Please-- anyone with general experience in setting one of these up, and detail into how its working for you today is MUCH appreciated.
THANKS
Cold Smoking ideas? anybody
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Cold Smoking ideas? anybody
by Dr. Chuckles » Fri Dec 04, 2009 10:14 pm
- Dr. Chuckles
- Registered Member
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by probbq » Sat Dec 05, 2009 1:21 pm
Hi Dr Chuckles,
A WSM is a good piece of kit, but designed for hot smoking. I use mine for smoking cheese and fish see the thread here http://forum.sausagemaking.org/viewtopi ... c&start=45
with the device I use, it's really simple to cold smoke on a WSM, but you may decide you need more capcity and would be better off building your own "smokehouse" from wood, it may even work out cheaper than a WSM.
Ian
A WSM is a good piece of kit, but designed for hot smoking. I use mine for smoking cheese and fish see the thread here http://forum.sausagemaking.org/viewtopi ... c&start=45
with the device I use, it's really simple to cold smoke on a WSM, but you may decide you need more capcity and would be better off building your own "smokehouse" from wood, it may even work out cheaper than a WSM.
Ian
-
probbq - Registered Member
- Posts: 83
- Joined: Thu Oct 11, 2007 3:14 pm
- Location: Cornwall, UK
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