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View Full Version : My Smoke Pistol cold smoker



SmokyOkie
09-19-2010, 01:25 PM
Here is the set up I am using to cold smoke my Squaw Candy.

I took an old ice chesty, removed the fill plug from the inside of the lid, and drilled through the outside of the lid.




http://i890.photobucket.com/albums/ac108/SmokyOkie/SmokyOkie%202010/Cold%20smokeing/DSC_0016.jpg

http://i890.photobucket.com/albums/ac108/SmokyOkie/SmokyOkie%202010/Cold%20smokeing/DSC_0013.jpg

I piped from the Smoke Pistol into the drain hole of the ice chest using high temp silicone tubing,

http://i890.photobucket.com/albums/ac108/SmokyOkie/SmokyOkie%202010/Cold%20smokeing/DSC_0010.jpg

The bottom was filled with a layer of ice and a rack was wedged between the front and back walls of the ice chest, and the smoke was turned on with alder smoke.

http://i890.photobucket.com/albums/ac108/SmokyOkie/SmokyOkie%202010/Cold%20smokeing/DSC_0009.jpg

http://i890.photobucket.com/albums/ac108/SmokyOkie/SmokyOkie%202010/Cold%20smokeing/DSC_0017.jpg

http://i890.photobucket.com/albums/ac108/SmokyOkie/SmokyOkie%202010/Cold%20smokeing/DSC_0014.jpg

Vermin99
09-19-2010, 02:00 PM
Great idea!!!!! Why didn't I think of that. Gonna have to make me a cold smoker now.

SmokyOkie
09-19-2010, 02:04 PM
The temp in the smoker after an hour :

http://i890.photobucket.com/albums/ac108/SmokyOkie/SmokyOkie%202010/Cold%20smokeing/DSC_0016-1.jpg

The outside temp

http://i890.photobucket.com/albums/ac108/SmokyOkie/SmokyOkie%202010/Cold%20smokeing/DSC_0018.jpg

The temp probe is about halfway down in the box. My guess is that it will get cooler as the smoke progresses.

Bubblehead
09-19-2010, 11:34 PM
How often do you use the pistol? I had one a couple years ago and it clogged and the rubber bushings inside warped. I'm wondering if I just happened to get a bad one? I liked it and used it quite a bit as I was in between smokers at the time and was injecting smoke into my grill on very low heat.

Joneser
09-20-2010, 07:06 AM
Very cool set-up, Tim! Innovative...

SmokyOkie
09-20-2010, 11:05 AM
How often do you use the pistol? I had one a couple years ago and it clogged and the rubber bushings inside warped. I'm wondering if I just happened to get a bad one? I liked it and used it quite a bit as I was in between smokers at the time and was injecting smoke into my grill on very low heat.

I have used it 6 or 8 times and it works great. I don't know anything about bushings. I think they have a year warranty though. How did it clog? I mean, what is there to clog? Fill me in.

Bubblehead
09-20-2010, 11:48 AM
I don't know if the design is the same but mine allowed ash to fall back down into the pump. I believe this is why the bushings for the "flapper" that moves air wore out. I took it apart when it died and cleaned out a LOT of ash and replaced the bushings but it was too late. I'm hoping they fixed these problems, it's a great idea and worked well until it developed issue.

SmokyOkie
09-20-2010, 02:50 PM
Did yours look like the one in this picture (http://usbbqsupply.com/home/index.php?main_page=product_info&cPath=18&products_id=89)?

I don't see how ash could get into the works on mine.

Jake
09-21-2010, 03:35 AM
:blushing: oh man i need to google this or get some info cause now im lost :blushing:

SmokyOkie
09-21-2010, 10:22 AM
:blushing: oh man i need to google this or get some info cause now im lost :blushing:

Look here (http://usbbqsupply.com/home/index.php?main_page=index&cPath=18) Jake. It is the Smoke Pistol cold smoke generator.

Bubblehead
09-21-2010, 12:28 PM
Did yours look like the one in this picture (http://usbbqsupply.com/home/index.php?main_page=product_info&cPath=18&products_id=89)?

I don't see how ash could get into the works on mine.

It looks the same on the outside. I don't know if they did anything inside though. I'm not trying to dog this product, BTW. I thought it was great. I suspect I got a bad one.

SmokyOkie
09-21-2010, 12:43 PM
I looked at it last night and I guess I do see how ash might get down inside, but so far I have not had a problem.:shrug:

I really think that if you had not had it for a very long time that they would have replaced it for you.

BBQ Derek
11-29-2010, 12:03 AM
Smokey,

You're red thermo probe did it die after 3 weeks of use?

Mine did and I took really good care of it.

It reads the temp but it's stuck at 300 even after I have reset it 4 times.

SmokyOkie
07-08-2011, 02:39 PM
Just thought I'd bump this up. Lazy's thread and Pigcicles' post about smoking cheese made me think that it might come in handy for someone.

lazy
07-08-2011, 03:51 PM
Just thought I'd bump this up. Lazy's thread and Pigcicles' post about smoking cheese made me think that it might come in handy for someone.

You wouldn't happen to know somewhere that sells that, would you:exasper:??

tomshoots
07-08-2011, 07:43 PM
Cool Tim!!

SmokyOkie
07-08-2011, 10:13 PM
You wouldn't happen to know somewhere that sells that, would you:exasper:??

What can I say? I do have a couple in stock. But they will cold smoke in 100 plus weather.:shrug:

I don't use mine that often, but when I do, I'm glad I have it.

Tuck
07-09-2011, 12:44 AM
The temp in the smoker after an hour :

http://i890.photobucket.com/albums/ac108/SmokyOkie/SmokyOkie%202010/Cold%20smokeing/DSC_0016-1.jpg

The outside temp

http://i890.photobucket.com/albums/ac108/SmokyOkie/SmokyOkie%202010/Cold%20smokeing/DSC_0018.jpg

The temp probe is about halfway down in the box. My guess is that it will get cooler as the smoke progresses.

OK I like the idea what about the rest of the story for those of us who are siting on the edge of our seats waiting for the Who,What,When,Where & how long ?

Thanks
Tuck :monkey:

SmokyOkie
07-09-2011, 12:04 PM
OK I like the idea what about the rest of the story for those of us who are siting on the edge of our seats waiting for the Who,What,When,Where & how long ?

Thanks
Tuck :monkey:

Let's see, as I recall, it never made it to squaw candy. I think it got its first smoking session for about 8 hours, was left on the table and then got eaten.:blushing::shrug:

To make the squaw candy you cure the fish, cold smoke it with honey, cut it into strips like jerky , run it through the honey again, then hot smoke it at fairly low temp until it is dried out like jerky. Its wonderful stuff.