Cold smoker build

[exeterfoodie]

Hi guys,

So I am just about to build a cheap cold smoker for the back yard, I like ramshackle but functional things.

So I have one of these:


I was going to put it in one of these:


With one of these in the side:


And one of these in the base and lid:


Would that make a good chamber to smoke my meat? Any suggested changes?

I would probably hang the meat on their hooks off some eyelets in the lid and/or create a shelf with a cooling rack!

Dean.

[Ruralidle]

That's very similar to my setup

https://www.photobox.co.uk/my/photo?album_id=4341581854&photo_id=21291066954

https://www.photobox.co.uk/my/photo?photo_id=21291067029&album_id=4341581854

I use a galv. incinerator with small small holes drilled at the bottow to let air in and a plastic bag or funnel over the outlet to control the speed at which the smoke exits the unit.

I have smoked bacon, ham, fish, cheese and garlic with results ranging from excellent for the ham, bacon and fish to pretty good for cheese and OK for garlic. Indded, a friend regularly brings over three rainbow trout that another of his friends has caught and we end up sharing the fish, two fillets each, after I have cured and smoked it. The comments that I get back are most heartening!

[exeterfoodie]

Good to know, but I can't see the photos! They are inside your Photobox account

How much airflow do you find is needed / how useful would vents to control it be useful?

Dean.

[Ruralidle]

See if these work, theyve changed things since I last used it

The amount of airflow required for the CSG is very small and you will end up with those vents pretty much shut most of the time. I would put one in the top and just a few small drill holes at the bottom.

[exeterfoodie]

Snowy! That's great thank you so much.

Will go for some kind of adjustable vent in the lid... once I have made one!

Good to know the drill will suffice.

Dean.

[Ruralidle]

Well, it isn't called cold smoking for nothing you know