cold smokin in a weber 22.5 kettle

dabullseye · Joined: 28 Nov 2010 Posts: 3 Location: 40mi w of chicago

has anybody tried smokin with A-MAZE-N, or the grillkicker. now that winter is here im wondering if either of these would put out to much smoke and temps in side my weber rt now were in outside temps of the lower 30s. i know i can control the amount of dust in the AMN but i dont know anything about the grillkicker ( http://www.smokepistol.com/grillkicker.html )
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dave
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24 hr in a day
24 beers in a case
coincidence i think not, ITS MILLER TIME !
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BluDawg · Posted: Dec 01 2010 Post subject:

I cold smoke in my kettle all year long I use a pan of ice in hot weather to keep the temps down. I made a cold smoker from a couple of tin cans;
1 15 oz can and 1 28 oz can. use a church key and punch about 6 holes around the bottom of the 28oz can for air flow place 2 briquettes in the bottom and lite them up. Fill the smaller can with wood chips cover the top with aluminm foil and punch a few holes in the top with a pencil. Drop the samll can in the lagre one in the with coals. In about 2 minutes you will start to get smoke. Sit it on the bottom coal grate and the food on the top one. Open the exhaust and barely crack the intake. It works like a lady of the evening on a pay day night in cow camp..
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Never met a cow that I didn't like with a little salt and pepper.
My Blog: http://acountryboyeats.blogspot.com
Char Griller Super Pro w/SFB
Webber 22 OTS
Memorial UDS "Big Jim"

dabullseye · Joined: 28 Nov 2010 Posts: 3 Location: 40mi w of chicago

with your can method how long of a burn time do you get from a few coals coals, and how long do u leave things in the kettle for. and are you using any special types of charcoal
_________________
dave
-------------------------------------------------
24 hr in a day
24 beers in a case
coincidence i think not, ITS MILLER TIME !
------------------------------------------------

BluDawg · Posted: Dec 01 2010 Post subject:

I use the cheapest briquetts I can find burn time is around 3-4 hours cheese i go two hoursbuttter 45 minutes, salt 4 hours.
_________________
Never met a cow that I didn't like with a little salt and pepper.
My Blog: http://acountryboyeats.blogspot.com
Char Griller Super Pro w/SFB
Webber 22 OTS
Memorial UDS "Big Jim"

SVonhof · Posted: Dec 17 2010 Post subject:

dabullseye, I am using a can in a different way than BluDawg. I am using a single can with a hole cut in the side (down low) that I can insert my soldering iron tip into (new tip in a cheap, $8-10 soldering iron). Add wood chips in the can and cover the top with tin foil and poke some holes in it. Feed the soldering iron cord through the vents or in a gap in the lid and plug it in. In about 5-10 minutes, you will be getting smoke and it will last anywhere from an hour to 2 hours depending on amount of chips and size of can, but if you need to, you an add chips (use an oven mitt as the can gets really hot).

Doing this in the winter I don't see much temp rise at all. During the summer where I live, it's just too hot to even consider doing a cold smoke.
_________________
Scott V.
My BBQ's: Weber Silver B (grill), -UDS-, MUDS/Weber Smokey Joe

smoking g8tr · Joined: 17 Dec 2010 Posts: 14

@ dabullseye, I have been using the grillkicker for a year now and have never been disappointed. Depending on the amount of time you want the smoke to last you could go with either the grillkicker or the smokepistol. The smokepistol will give you about 4 - 5 hours of smoke per cartridge and the amount of smoke is adjustable. http://www.smokepistol.com/smokepistol.html That adjustable smoke thing is a BIG PLUS!