Wade Posted August 1, 2017 Share Posted August 1, 2017 On my courses I often get asked by students about cold smoking as they would like to try but that they think it required a lot of specialist equipment. This is not the case and it can be very inexpensive to start. One of the simplest and cheapest cold smokers is a large cardboard box. These are easily obtained free of charge from your nearest supermarket or discount store. Cut the lid flaps off the top of the box and ensure that the bottom is firmly taped. Turn the box over so that the solid "bottom" is now at the top. You now need to cut 2 holes.... The first at the bottom to let the air in And the second it at the opposite end at the top to let the smoke out Next we need to build the inside of the smoker. This is done by using 6 bricks and 2 or 3 wire cake cooling racks. The photo below shows a mixture of bricks and flower pots. To create the smoke we need to make a smoke generator. This is made from a cheap kitchen wire sieve Cut off the wire handle and push the mesh back through to form a circular trough Fill the trough with sawdust, chips or pellets, leaving a small gap at one side. Using a candle or a blowtorch light the wood on one end and until it is smouldering and it about to produce a flame. Place the smoke generator in the smoker. Here it is shown under the smoking racks but it is better if it can be placed at one end. Add your food to the racks... ... place the box over the smoker and you are ready to smoke Total cost - £4 Box - Free Bricks - Free Wire racks - 3 x £1 = £3 Kitchen sieve - £1 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted August 1, 2017 Share Posted August 1, 2017 No excuses for anybody not to try Cold Smoking! Cheap starter unit and portable. Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted August 1, 2017 Share Posted August 1, 2017 Had to make one alteration. 1 Quote Link to comment Share on other sites More sharing options...
Wade Posted August 1, 2017 Author Share Posted August 1, 2017 LOL - Nice one Steve Quote Link to comment Share on other sites More sharing options...
valve90210 Posted August 14, 2017 Share Posted August 14, 2017 Just to let you know, the images aren't working on this thread... Quote Link to comment Share on other sites More sharing options...
Wade Posted August 14, 2017 Author Share Posted August 14, 2017 Thanks Scott. I am not sure what happened but I have added them back Quote Link to comment Share on other sites More sharing options...
MadCow Posted August 25, 2017 Share Posted August 25, 2017 Love this but my other half is quite handy and we had some wood lying around!! ? 1 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted August 27, 2017 Share Posted August 27, 2017 That looks like a nice cold smoker! Quote Link to comment Share on other sites More sharing options...
Wade Posted August 27, 2017 Author Share Posted August 27, 2017 Very nice smoker Quote Link to comment Share on other sites More sharing options...
Genevieve Posted September 5, 2017 Share Posted September 5, 2017 How do you maintain the low temps? Or do you just cold smoke in colder weather? I've been wanting to do a nova lox style salmon smoke, but everything I've read says it should be cold smoked for multiple days. Quote Link to comment Share on other sites More sharing options...
Wade Posted September 6, 2017 Author Share Posted September 6, 2017 10 hours ago, Genevieve said: How do you maintain the low temps? Or do you just cold smoke in colder weather? I've been wanting to do a nova lox style salmon smoke, but everything I've read says it should be cold smoked for multiple days. Hi Genevieve The cardboard box smoker is obviously an entry level option and is dependent on the outside temperatures. Here in the UK they can usually be used overnight for most of the year to keep the temperatures down - though in warmer parts of the world overnight temperatures may even be too warm. You will see from my last photo that it is being used at night. For short smokes (say cheese) if the ambient temperature is too warm then you can also place a tray of ice inside the box. For traditional smoked salmon you do not need to keep it cold when it is smoked. Commercially it is smoked at ~24 C (75 F) for up to 24 hours as this helps to reduce the water content in the fish to the required level. Whilst it is smoking it is also important to keep a good air flow through the smoking chamber. When curing traditional smoked salmon the main preservative is dehydration and you are reducing the final weight of the fish by ~18% by removing the water. This is initially done during the brining stage (which is performed chilled) but then it is completed during the smoking stage. I produce and sell a lot of smoked salmon and so you may find this post interesting. "Traditional" Smoked Salmon and Trout Quote Link to comment Share on other sites More sharing options...
Wade Posted November 17, 2017 Author Share Posted November 17, 2017 To help keep the temperatures inside the smoker lower I have now updated the design to create the "Cardboard Box Smoker Deluxe" http://www.woodsmokeforum.uk/topic/315-cardboard-box-smoker-deluxe/ Quote Link to comment Share on other sites More sharing options...
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