<P><FONT face="Georgia, Times New Roman, Times, Serif">Just back from another successful feral pork gathering trip. My hunting companions got me interested in cold smoking pork, sausages, etc. Have had lots of practice and success over the years with hot smoking food but I was never able to get the look and taste of commercially sold sausages, hams, etc. Curing and cold smoking is the only way to achieve that. After arriving home with plenty of meat, I decided to gather up some raw materials to construct a cold smoker.</FONT><BR><FONT face=Georgia></FONT> <BR><FONT face=Georgia>I called a few buddies who might have an old fridge laying around. One buddy had a Bradley smoker with detachable smoke generator that he hadn't used much over the years and wanted me to take it off his hands. The detachable smoke generator is the key, it allows you to remove the heat source away from the smoking chamber, an absolute must for cold smoking.</FONT><BR><FONT face=Georgia></FONT> <BR><FONT face=Georgia>I came up with a simple stand/smoke box design out of plywood and did some preliminary tests which were quite favorable.</FONT><BR><FONT face=Georgia></FONT> <BR><IMG alt="" hspace=0 src="http://img.photobucket.com/albums/v85/halbleib/smoker.jpg" align=baseline border=0><BR><BR><IMG alt="" hspace=0 src="http://img.photobucket.com/albums/v85/halbleib/smoker2.jpg" align=baseline border=0><BR><BR><IMG alt="" hspace=0 src="http://img.photobucket.com/albums/v85/halbleib/smoker3.jpg" align=baseline border=0><BR></P><P>-Brian</P>
<FONT face="Georgia, Times New Roman, Times, Serif">Pretty impessive after the first hour. Plywood is cool to the touch all around. Smoke is pouring out of the top vent. Seems to be holding 75 F with an outside temp of 55 F. Will have to do more tests in higher temps during the day. But at least I know it will work with night temps here in Pennsylvania, usually when I have the time to do this.<BR></FONT><FONT face="Georgia, Times New Roman, Times, Serif"><FONT face="Georgia, Times New Roman, Times, Serif"></FONT></FONT><br><FONT face="Georgia, Times New Roman, Times, Serif"><FONT face="Georgia, Times New Roman, Times, Serif">This was a very easy build with only a half sheet of plywood, wood glue and some small nails. I have some fresh feral pig parts in the fridge ready for the grinder. Hopefully will get to it this weekend.<BR></FONT><BR>-Brian</FONT><br>
<FONT face="Georgia, Times New Roman, Times, Serif">Another hour and still holding the same temps. Plywood is still cool to the touch. This setup works nicely. I'll report back after the first food smoking session.</FONT><br><FONT face=Georgia></FONT> <br><FONT face=Georgia>-Brian</FONT><br>
<P>Brain, is your fire in the plywood box or is the box just a cooling chamber? I will be in Ohio in late June, may stop over for a taste test.</P>
<P>Brian, looks like a good set up........smoked wild pork sausage is the best<IMG src="http://www.websitetoolbox.com/images/boards/smilies/biggrin.gif" align=absMiddle border=0></P>
<FONT face="Georgia, Times New Roman, Times, Serif">No fire Shaun, this thing is electric. The small smoke generator on the bottom has a heating element that just gets hot enough to smoke wood. That's why the temp doesn't get very high. It smokes inside the plywood box then the smoke naturally drifts into the food chamber.</FONT><br><FONT face="Georgia, Times New Roman, Times, Serif"></FONT> <br><FONT face=Georgia>It's designed to have the smoke generator connected directly to the food chamber but it gets too hot for cold smoking. By removing the smoke generator away from the chamber and piping the smoke in, you can keep the temps down. The chamber also has a separate temp control and is capable of hot smoking as well. </FONT><br><FONT face="Georgia, Times New Roman, Times, Serif"></FONT> <br><FONT face="Georgia, Times New Roman, Times, Serif">Hope to try it out this week. Seems time is always tough to find these days.</FONT><br><FONT face=Georgia></FONT> <br><FONT face=Georgia>-Brian</FONT><br>
<P><FONT face="Georgia, Times New Roman, Times, Serif">Call me and let me know what part of Ohio you are heading to. I'll have some stuff smokin' that day <IMG src="http://www.websitetoolbox.com/images/boards/smilies/tongue.gif" align=absMiddle border=0></FONT><BR><FONT face=Georgia></FONT> <BR><FONT face=Georgia>-Brian</FONT></P><P><IMG alt="" hspace=0 src="http://img.photobucket.com/albums/v85/halbleib/MilburyBrian.jpg" align=baseline border=0></P><BR><br>
<FONT face="Georgia, Times New Roman, Times, Serif">Beginning the first round of feral hog smoked pepperoni <IMG src="http://www.websitetoolbox.com/images/boards/smilies/biggrin.gif" align=absMiddle border=0> Fastoso!!!</FONT><BR><FONT face=Georgia></FONT> <BR><FONT face=Georgia>-Brian</FONT><BR><FONT face=Georgia></FONT> <BR><IMG alt="" hspace=0 src="http://img.photobucket.com/albums/v85/halbleib/pep.jpg" align=baseline border=0><BR>
<P>Brian, that should be really good, after it is SLOW smoked,really like your smoker.....</P>
<FONT face="Georgia, Times New Roman, Times, Serif">Thanks WTim. Here's the finished product. Extremely tasty. Can't wait to share.</FONT><BR><FONT face=Georgia></FONT> <BR><FONT face=Georgia>-Brian</FONT><BR><FONT face=Georgia></FONT> <BR><IMG alt="" hspace=0 src="http://img.photobucket.com/albums/v85/halbleib/pep-1.jpg" align=baseline border=0><BR>