Cold smoking with the WSM

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Cold smoking with the WSM

Postby gavinbbq » 06 Nov 2015, 17:27

Hi

I am curing a belly of pork this week to make bacon and am going to cold smoke it after using the Pro-Q CSG in my WSM and just wandered if anyone had some advice with vent settings on the WSM while cold smoking?

Thanks in advance
Gav


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Re: Cold smoking with the WSM

Postby essexsmoker » 06 Nov 2015, 19:06

Never done it and don't have a WSM but shut vents down just enough to stop burning. You want smouldering not flames.
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Re: Cold smoking with the WSM

Postby gavinbbq » 06 Nov 2015, 23:35

Yeah I was thinking of just having one vent open just a little with the top open a smidgeon to maximise smoke exposure


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Re: Cold smoking with the WSM

Postby essexsmoker » 07 Nov 2015, 21:43

I'd open them all up, start it up and see what happens. If it flames turn all inlets down a smidge and just keep adjusting.
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Re: Cold smoking with the WSM

Postby essexsmoker » 08 Nov 2015, 08:27

Try it without food in first.
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Re: Cold smoking with the WSM

Postby GingerBen » 11 Nov 2015, 13:32

I use my Pro-Q CSG in a WSM and have so far done just cheese and nuts in it. I don't know how familiar you are with the Pro-Q CSG but if you use the candle to get it smoldering (about 2 mins or so) then take it out it will just smolder away until you put it out or it burns out. I've never seen a flame out of it and wouldn't expect to from saw dust.

Regarding the venting I opened all 3 bottom vents and the top vent fully on mine. From what I read you don't want stale smoke lingering in the chamber, you want a nice flow of fresh smoke passing over the food and out the top.

My results with cheese and nuts have been good using this method but I haven't tried cold smoking meat yet - bacon is next on my list!
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Re: Cold smoking with the WSM

Postby gavinbbq » 11 Nov 2015, 15:07

Thanks GingerBen that's just what I was wanting to hear. My bacon should have finished curing tomorrow so after a couple more days drying out in the fridge will hopefully be cold smoking it on Sunday.


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Re: Cold smoking with the WSM

Postby GingerBen » 11 Nov 2015, 15:38

gavinbbq wrote:Thanks GingerBen that's just what I was wanting to hear. My bacon should have finished curing tomorrow so after a couple more days drying out in the fridge will hopefully be cold smoking it on Sunday.


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No worries, let us know how you get on. One thing I have noticed is that the ProQ doesn't put out a lot of smoke so depending on your tastes be prepared to smoke that bacon for quite a while. I've been doing cheddar for up to 6 hours to get the level of smoke I like. How long were you planning to smoke it for?
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Re: Cold smoking with the WSM

Postby TakingtheBrisket » 11 Nov 2015, 16:20

If you have any trouble getting the dust going give it a blast (not csg!) in microwave or in the oven
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Re: Cold smoking with the WSM

Postby gavinbbq » 11 Nov 2015, 19:37

Cheers guys. I was planning on smoking the bacon for 12 hours.


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