My Weber kettle cold smoking experiment
Date January 2, 2016
Outside Temperature 31 deg. F
Maximum temp inside kettle at the grill grate 62 deg. F. This means that I can't cold smoke anything with an outside temp of more than 50 deg. F. Nothing that is cold smoked should get above 90 deg. F.
Purpose of Experiment:
To see if I could cold smoke high-end charcuterie (cheese, eggs, lox, and bacon) on my Weber kettle grill.
Smoke pot: A tin can with about (12) 5/16” holes drilled into the bottom. The top is open and the label has been removed. The can is 3.25” tall and 3” in diameter.
Instructions:
Fill can with wood chips
Light by holding filled can with a plier or other tool over a Weber white chimney starting cube for 60 seconds. Save cube by blowing it out.
Set smoke pot on lower charcoal supporting grate.
Add chips to pot to continue smoking until desired flavor is reached.
Occasionally tap pot to remove ashes through bottom holes to keep air moving.
Watch for chips to flame when air flow through pot is too much.
The small smoke pot can give 25 minutes of smoke
Time producing smoke: 26 minutes or about 10 minutes per inch of can height.
I have images, but could not find a way to upload them .