Cold Smokers?

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I thought this thread was about all those supporting government programs with tobacco and having to take the habit outside during the polar vortex:)
 
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I had a smoker shaped like the one you show there, I'm pretty good with fire but could NOT get the thing to work right - but then mine wasn't a Trager! I had problems with one end of the meat getting way overdone, or both ends getting way overdone, because the fire was all down at that one end and the heat wasn't distributed evenly.

I've had really good luck with the "Smokenator" in my Weber grill. Here's a link. (You can also search for 'Smokenator' on Amazon.) It turns out consistently good and predictable results. Heck I've even used it to smoke steaks when we had people over who would distract me from doing a good job in straight grilling.
 
That looks like an accessory for if you had a Texas grill already, or am I mistaken? It looks like it would work well though, it's all about maintaining proper temperature so the fish doesn't get crusty like with a hot smoke....
 
I'm a Weber 22" Smokey Mountain Bullet fan myself. A little more than $149 but works great.
 
Woody - Pellet heating - gotcha.. I should have asked about this then - OUTDOOR FIRE PIT http://gfbbq.com/store/index.php?main_page=product_info&cPath=1&products_id=91

I think the store will give me a deal if I buy this and the cold smoker.

I'm use to 'firewood' fire pits though, you know, bonfires at the beach and the fire pit in the backyard. Is there a big difference between using firewood and pellets, especially outside? I figure with it being in the open and the wind whipping through the fire, you could go through A LOT of pellets compared to using firewood, would it actually be worth it?

It would be a nice evening though; being heated by a pellet fire while cooking with pellets (theme!)

Apologies for the 'smoker' question all. I recently just discovered forums and my curiosities get misplaced sometimes.

Thanks all,
Joel
 
JoelFabian said:
Apologies for the 'smoker' question all.
Click to expand...
No apology needed. You are in the Inglenook, and that is an appropriate place for a post like this.

Personally - I like the add on option. I have built one for my homemade smoker for items like cheese. I don't have a pic of the add on box, but here is the smoker:
100_1436sm.jpg
 
I don't understand why you can't do it on a regular smoker. Cold smoking is only lower temps. Right?
 
DevilsBrew said:
I don't understand why you can't do it on a regular smoker.
Click to expand...

Most off the shelf smokers have difficulty generating smoke without also generating heat. Imagine on a 70 degree summer day what an increase of even 50 degrees would do to your smoked swiss.;sick
 
Jags said:
Most off the shelf smokers have difficulty generating smoke without also generating heat. Imagine on a 70 degree summer day what an increase of even 50 degrees would do to your smoked swiss.;sick
Click to expand...

Huh. Thanks. I have never used a traditional smoker. Wouldn't know that.
 
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