Venison Landjaeger Recipe Wanted.

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Chuckwagon
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Post by Chuckwagon » Fri Sep 12, 2014 06:33

Divey wrote:
I have heard that the water 'pot' can be filled with water and then freeze the lot and place it into the smoker immediately at the point of firing up the smoker to give you a cold or cooler smoked product rather than cooking it.
It just might be my imagination, but I've tried this by freezing moist sawdust and it seems to work. Of course the temperature of the wood particles must come up to smoldering temperature in all cases, but even ol' Rytek claimed "moistened" sawdust produced a less bitter smoke.
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
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Post by Divey » Fri Sep 12, 2014 22:09

No, no, I'm not talking about freezing the wood chips. I'm talking about having a solid block of ice immediately above the container holding the wood chips.
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Post by Chuckwagon » Sat Sep 13, 2014 18:25

Geeeze! I dunnnnoooo! :???:
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
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Post by crustyo44 » Sat Sep 13, 2014 21:05

Hi Lindsday,
A decent size block of ice in the ALDI/HARK gas smoker will keep the temperature down inside the smoker as it is on the smaller side of things.
I tried this method in summer in my smaller smoker with a drain to the outside and it worked quite good.
Gus(Snagman) has a smoker that has copper refrigeration tubes in it and this works also very well.
Have a go Mate!! Nothing to lose!!
Cheers,
Jasn.
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Post by Divey » Sat Sep 13, 2014 23:01

crustyo44 wrote:Hi Lindsday,
A decent size block of ice in the ALDI/HARK gas smoker will keep the temperature down inside the smoker as it is on the smaller side of things.
I tried this method in summer in my smaller smoker with a drain to the outside and it worked quite good.
Gus(Snagman) has a smoker that has copper refrigeration tubes in it and this works also very well.
Have a go Mate!! Nothing to lose!!
Cheers,
Jasn.
I did think (not for too long) about obtaining a suitable sized vehicle air conditioning radiator type thingy and placing it on one of the lower shelves and recirculate icy cold water through it with a very small 12volt bilge pump. The smoke would by cooled as it travelled through it to the upper vent.
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redzed
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Post by redzed » Sun Sep 14, 2014 07:45

Hi Divey,

I hate to say this, but I'm somewhat skeptical that you will be able to maintain the temp in your smoker at 25° or less to properly cold smoke your sausage. Even with that basin of ice, you will have a hot flame in there to generate the smoke. Cold smoking is best done where the source of the smoke is generated outside of the curing chamber. What I would recommend is that first, you do a dry run and see what the temperatures will be in the smoker. Better do that than spoil a good batch of sausage.

What would the ambient temp be during the smoking session?
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Post by Divey » Sun Sep 14, 2014 12:23

redzed wrote:Hi Divey,

I hate to say this, but I'm somewhat skeptical that you will be able to maintain the temp in your smoker at 25° or less to properly cold smoke your sausage. Even with that basin of ice, you will have a hot flame in there to generate the smoke. Cold smoking is best done where the source of the smoke is generated outside of the curing chamber. What I would recommend is that first, you do a dry run and see what the temperatures will be in the smoker. Better do that than spoil a good batch of sausage.

What would the ambient temp be during the smoking session?
Good advice. I like it.

It's a bit of a bastard when you have a smoker and it only cooks as well as smokes.
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Post by Chuckwagon » Sun Sep 14, 2014 13:48

Divey, have your read what Stan has to say about cold smoking? Here's some good info:
http://www.meatsandsausages.com/meat-sm ... ld-smoking
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
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Post by redzed » Mon Sep 15, 2014 07:15

Divey wrote:It's a bit of a bastard when you have a smoker and it only cooks as well as smokes.
That is exactly the problem that had with my Pro100 smoker. I installed a smoke generator and now I have perfect smokes everytime. Not only can I cold smoke, but I can control the smoke and the temp separately. Using the same source for both temperature control and smoke is an awkward and primitive method of smoking.
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