35 replies to this topic

[realbeerguy]

I guess I wonder why anyone with a grill would build something new like this. With a standard Weber, you could get some chips smoldering and place your [food] in there and let it go. The temp would not get high and you already have the whole thing in one place. The contraption above looks like they want to make MOAR smoke which might create more heat than you would want so they send the smoke to another vessel. I get it but I don't think that's necessary for what I'm envisioning unless I wanted to make a ton of smoked grape tomatoes.

When you're smoking something like cheese, you need a very cold smoke.  Having a fire source in the cooking area produces too much heat.  I'll still look for the coffee can generator (been wanting to build that one)

[Poptop]

Shallots versus regular onions = world of difference. Shallots produce a healthy garlic quality.

[Big Nake]

Shallots versus regular onions = world of difference. Shallots produce a healthy garlic quality.

I agree. I almost never use them but my wife often does. When she cooks with shallots I almost always say, "Mmm, what is that FLAVOR that I'm getting?". "Shallots?". Oh yeah. I don't have any but I did find some nice grape tomatoes at the store yesterday so maybe over the weekend I'll try this little experiment.

[Poptop]

I agree. I almost never use them but my wife often does. When she cooks with shallots I almost always say, "Mmm, what is that FLAVOR that I'm getting?". "Shallots?". Oh yeah. I don't have any but I did find some nice grape tomatoes at the store yesterday so maybe over the weekend I'll try this little experiment.

We have a vegetable market open from October to August where you can fill 3 large bags of produce for cheap. Shallots are always on the list. I love them.

I intend on experimenting with this as well. I'm thinking about brining the shallot rings first. As for the plum tomatoes, I intend on drying them a bit prior to the smoke. Jalapenos, Poblanos and Serranos in the smoke as-is. Don't forget to smoke some Kosher salt. It's an awesome replacement to regular salt use.

[realbeerguy]

Found the coffee can smoker

 

httpss://www.instructables.com/id/Miss-Betsys-Cold-Smoke-Generator/

[BiigCheeze]

Smoke with your weber kettle. httpss://www.amazon.com/Temperature-Regulator-Standard-Adapter-Mountain/dp/B00A7F1B60

[Stains_not_here_man]

I should look into adapting the UDS

[realbeerguy]

Smoke with your weber kettle. httpss://www.amazon.com/Temperature-Regulator-Standard-Adapter-Mountain/dp/B00A7F1B60

Too hot for cold smoking

[bierboy]

If you are going to cold smoke in warmer weather I think the Alton Brown box method is the best. You can put a bowl of ice in there to help lower the temp, but once it gets above 70 outside you really can't cold smoke. I am pretty much done in WI until October or so.

Edited by bierboy, 14 April 2017 - 08:10 PM.

[Big Nake]

Guys: Thanks for all the replies. Let me tell you what I have in mind: Take a couple of wood chunks (small) and just put them in the Genesis to get them started. I would soak them first and then just try to get them "lit". Once the Genesis has done its important work, pick the chunks up with tongs and walk over to my Weber kettle where the tomatoes are sitting in a strainer (a tough one like an SS steamer jobbie) and just drop the chunks in there and leave them for 20-30 minutes. There is no way that is going to get HOT and they should easily smoke for that long, no? Bierboy, I hear you on the ice and I read that somewhere else too... just to keep the temp in check but I can't imagine I'm going to get much heat. Also, I have mesquite and pecan... any preferences? I'm talking whole grape tomatoes here. Cheers kids.

[bierboy]

According to amazingribs.com you don't need to soak the wood.

[idajack]

I never soak wood chips, it never seems to do much since they essentially need to dry out to burn and create smoke.

[Stains_not_here_man]

I never soak wood chips, it never seems to do much since they essentially need to dry out to burn and create smoke.

This.

It's like creating extra steam, for no reason.

[Big Nake]

Okay I tried this on a small scale yesterday. I had two pieces of pecan (small, about the size of a robusto cigar), soaked them, fired up the Genesis and put the pieces on the grate and waited. They weren't lighting so I took the grate off and placed them closer to the fire. They lit. Then I had an SS strainer and placed that in my cold Weber kettle with the grape tomatoes in it, picked up the wood with tongs and placed them in the kettle and closed the top. Came back 10 minutes later and things looked good. Came back 5 minutes later and there wasn't anymore smoke. I left them for another 15 minutes and then took the tomatoes into the house. I smelled them and they smelled smokey. I tasted one but it just tasted like a tomato. I need more smoke apparently. So next time I'll use two larger pieces (some of these chunks are the size of baseballs) and see if I can get more smoke without heating things up too much.

[realbeerguy]

Still think doing it that way it's still too hot.  Just need the smoke, not the heat

[Big Nake]

Hey, I heard back from this place. The GM (Lynette) emailed me back saying that they "cold-smoke" the grape tomatoes at 120° for 90 minutes. With that in mind, I would think I could get my Genesis to 120° by turning on one burner (at some level... halfway maybe?) on one end of the grill and then put the tomatoes on the other end. Place some wood chunks in there and monitor the temp. If it gets too warm, open the lid and/or turn down the burner. She told me that they don't season or treat the tomatoes in any way... just smoke. I may give it another go at some point.