Cold Smoking with the Kettle

[Charlesap]

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 .

[GrillenGrizz55]

Getting ready to smoke 1doz eggs,and 4lbs of cheese,outside temp is 35deg light breeze.will be using amazing smoke tube,12in.filled with applewood pellets.Eggs will be smoked 45/60 mins,cheese around 4hrs +-.I did some cheese yesterday temp on the kettle was 45deg.Probally same for today.Getting ready to vac pack the cheese.Good luck with your experiment.

[LaTuFu]

I have images, but could not find a way to upload them .

If you took the pictures with your cell phone the easiest way to do it is download the tapatalk app and use that to upload the pictures.

[Shaffl]

I've had great results using A maze n pellet smoker tubes in my kettles too.