Are you looking for a way to know how to build a cold smoker? Let’s start by defining what cold smoking is. Then we can look at what you need to do and the small details involved. Smoking meat involves introducing flavours to food using very minimal heat. This is the core of what makes it a cold smoker.
Cold smoking, introduces smoke and fumes into the meat. Because of this, it is imperative to ensure that the wood that you use is safe, and also introduces a pleasant flavour. A cold smoker will help you make smoked meats that can easily be used as cold meat. In this article, we take a look at how you can build a cold smoker yourself. Let’s take a look, shall we?
How do I maintain low temperatures in a cold smoker?
The presence of smoke insinuates that there is a certain amount of burning going on. The question now is how do you have a heat source, to produce smoke, and yet still maintain low temperatures, so that you can achieve low temperatures. The aim is to keep the temperatures below 40degrees.
The importance of keeping the surrounding temperature below 40 degrees is to balance out the heat inside the smoker with the cold temperatures outside. You can also help maintain the temperature by putting an aluminium drip pan with ice in the smoke chamber. Make sure that it is placed just between the firebox and the food.
The ideal time to do cold smoking is during the cold months of the year. But if you want to do it at any other time, then you need to keep the temperature down. You can do this by opening the intake damper as well as the chimney by approximately half an inch.
Materials and tools you’ll need
Building your cold smoker is quite a simple task that can be done within one afternoon. There are different versions that you can create. Some can be used for cheese, some for bacon and other meats. The length of time that you will need to use the smoker for will also determine how robust it should be
For the first example, we look at a smoker that is best used for food that will not need too much time to be smoked. The tools you will need for this, include a soldering iron, an empty can and smoker pellets. To use the tin can, open it three quarters. You will need the leverage to hold the soldering iron.
The soldering iron is probably the only thing that you will need to buy as a new tool. The reason for getting a new one is so that you are not contaminating your food with possible residue on an old soldering iron. Make sure that the one that you get can be used with food and that it does not have any paint or coating that could be potentially harmful.
These tools will let you use your new cold smoker on your grill. The first thing that you will need to do is to make sure that the can is cut open and that the lid is left attached. Then make a hole in the lid.
Next, place the pellets in the can, making sure that they fill the can about a third. Then tilt the can, ensuring that the lid is closed. Now place the soldering iron in such a way that the hot tip stays in the pellets when the can is on its side.
Once this is done, you can now place it on the grill along with the food that you want to smoke. Close the lid, staying clear of the electric cord. You can use this handy smoker for up to an hour without before you need to replenish the pellets.
For other smokers that can go for hours, you will need wooden planks (a box can work just as well), nails, a hammer, a rack, a drill, a hook to hang your meat from and one of the most important things is a cold smoke generator, and pellets.
For the frame, what you want to create is a crate of some sort, hence an old box on its side with the front open will do the trick. Then make a hole in the top, bottom and sides. This is so that you then create a shelf within the box as well as a place to hang your meat from.
On the floor of the box, you can then place the cold smoke generator, which is essentially a metal tray with zig-zag patterns. This is where you will put the pellets that will generate the smoke that you need. The generator will also need to have enough space under it to light it up so that the smoke of the pellets or sawdust rises nicely.
Once you have set up everything, make sure that the box is closed so that not too much of the smoke escapes. The holes in the box are there for ventilation, don’t let all the smoke out the front.
The differences between cold and hot smokers
The significant difference between cold and hot smoking is that when you cold smoke food, you are infusing flavour using smoke. Whilst hot smoking flavours the food and cooks it at the same time. Cheese would melt if it were hotly smoked, but it does very well with cold smoking.
Cold smoking will flavour the food, using low and controlled temperatures. This is the reason why it works well with food such as cheese and fish, that does not need too much cooking. Cold smoking is incredibly helpful to preserve food by using smoke to dry the food of moisture and introduce antibacterial properties. This process involves smoke being pushed through a chamber for up to 48 hours. Once this is done, there is no need for a fridge.
Hot smokers will cook the food, and hence they do well with red meat and food that requires cooking. It utilises higher temperatures than what you use with cold smoking. You can taste the smoke better if you hot smoke food, and this also leaves the food with more flavour and juicier and more tender.