Good you ask. Yes, there is a hole about the size of a quarter at the bottom side of the bin. There's a second one you can see briefly a bit higher up, but that's not needed. It's just there because I tried using an external smoke generator before I found those cheap and useful metal "mazes" on Amazon.
I use a smoke generator called a SMoke DAddy that I got off the internet. I have it on the outside of a bakery proofing cabinet that I converted into a cold smoker. I blow the smoke in with an aquarium pump. Works really well. I smoke cheese, butter, and chocolate, because it’s truly cold smoke. If you’ve never eaten potatoes fried with smoked butter, you are truly missing a wonder of 5he world. Thank you for your video. I like the simplicity,of your setup. And your common sense approach. Cheers!
I've tried a homemade cold smoke generator similar to the one you mentioned (big paint can with a T Pipe on top with one side getting air from a old aquarium air pump). Worked reasonably well, but then I tried those little cheap smoke generators which are very popular in Europe. The simplicity convinced me and the result is the same. There's not enough heat in that little pellet maze to raise the temperature in the smoker significantly unless it's a really small bin or something. I have much more problems with temperature in summer because we get 90s or more and that's just a little too hot for cold smoking. This time of year not a problem though. I have to try smoked butter. Thanks for the tip! Do you spread it out on something or just smoke the entire stick?
Yes, you absolutely can! Actually I have a video coming soon where I make a easy version of a German type of cured cold smoked ham called "Lachsschinken".
Yes - that was my motivation too. Used to get smoked salmon at Costco, but they went up and up. So now I wait for a sale on regular fresh salmon or steelhead trout and make it myself for half the cost.
@@robertmaye8780 Actually no. It was a fairly small piece so I pulled it after about 5 hours. Thanks for bringing this up, I should amend the description.
Are there some extra holes in the bottom of the metal bin? I think it would need some air from somewhere.
Good you ask. Yes, there is a hole about the size of a quarter at the bottom side of the bin. There's a second one you can see briefly a bit higher up, but that's not needed. It's just there because I tried using an external smoke generator before I found those cheap and useful metal "mazes" on Amazon.
I use a smoke generator called a SMoke DAddy that I got off the internet. I have it on the outside of a bakery proofing cabinet that I converted into a cold smoker. I blow the smoke in with an aquarium pump. Works really well. I smoke cheese, butter, and chocolate, because it’s truly cold smoke. If you’ve never eaten potatoes fried with smoked butter, you are truly missing a wonder of 5he world. Thank you for your video. I like the simplicity,of your setup. And your common sense approach. Cheers!
I've tried a homemade cold smoke generator similar to the one you mentioned (big paint can with a T Pipe on top with one side getting air from a old aquarium air pump). Worked reasonably well, but then I tried those little cheap smoke generators which are very popular in Europe. The simplicity convinced me and the result is the same. There's not enough heat in that little pellet maze to raise the temperature in the smoker significantly unless it's a really small bin or something. I have much more problems with temperature in summer because we get 90s or more and that's just a little too hot for cold smoking. This time of year not a problem though.
I have to try smoked butter. Thanks for the tip! Do you spread it out on something or just smoke the entire stick?
thanks very interesting. I am going to have a try. I guess I can also use the smoke chamber for smoking ham
Yes, you absolutely can! Actually I have a video coming soon where I make a easy version of a German type of cured cold smoked ham called "Lachsschinken".
Going to have to copy that smoker design!
Glad you like it! Let me know if you need more details, I'm happy to send you more photos or explanations.
I'm absolutely going to try this. Store bought is waaay too expensive. I'll find a galvanized garden bin somewhere! :))
Yes - that was my motivation too. Used to get smoked salmon at Costco, but they went up and up. So now I wait for a sale on regular fresh salmon or steelhead trout and make it myself for half the cost.
Did you let it go for the full 8 hours?
@@robertmaye8780 Actually no. It was a fairly small piece so I pulled it after about 5 hours. Thanks for bringing this up, I should amend the description.