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Cold Smoke in UDS

 
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KCbbq
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Joined: 13 Apr 2012
Posts: 41
Location: Kansas City Area

PostPosted: Tue Dec 23 14 4:19 am    Post subject: Cold Smoke in UDS Reply with quote

Hello all!

I have been curing a slab of bacon for several days and it should be ready to smoke tomorrow. I'm looking to do a cold smoke in my UDS and was wondering if you you all saw issue with my plan.

I plan on taking a large can (large tomato paste) filling it with pellets and just putting a couple of briquettes on the the top and letting it smolder.

Will this work?

Anyone cold smoked in a UDS before with other relatively simple processes?

Thank you so much for your help.

Chris
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MacEggs
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Joined: 20 Dec 2010
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Location: Barrie, Ontario, Canada

PostPosted: Wed Dec 24 14 6:45 am    Post subject: Reply with quote

I am wondering if that "large can" will have enough airflow?

You could drill some holes in the side to provide that.

In my books, a couple is "2". Maybe go with 4 lit briquettes.
Then adjust the intakes to keep the temps low.

Take some pics and provide some details. Thanks. Very Happy
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BUGSnBBQ
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Joined: 29 Jul 2010
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PostPosted: Wed Dec 24 14 7:30 am    Post subject: Reply with quote

When I cold smoke in my WSM, I use a medium sized (16oz?) can with both ends cut off, sitting on the fire grate. A couple of chunks of lit lump, lit with a plumbers torch, and a couple chunks of wood usually get me around 2 hours of smoke. A UDS is bigger, so I would probably use a bigger can (and obviously more lump and charcoal). Something like 32oz.
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SoEzzy
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Joined: 13 Oct 2006
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Location: SLC, UT

PostPosted: Wed Dec 24 14 9:37 am    Post subject: Reply with quote

If you are going for a cold smoke, take the top and bottom off a can of soup, or take off the top and drill 20 holes in the bottom, (but I prefer to remove it completely), put it on the charcoal grate, load it up with some unlit charcoal but leave enough room for 2 or 3 briquettes.

Light 2 or 3 briquettes, drop them into the top of the can, put your pellets on top of the fire, but don't suffocate your fire.

You can also do it if you put 3 or 4 briquettes together then put a smoking pouch on top, they will burn for between 40 - 50 minutes, then start 3 or 4 more, drop them on the other side of charcoal basket, then move the smoking pouch, (the smoking pouch will last for a couple of sets of charcoal.

You don't want more than 4 to 6 briquettes burning at a time, but in a 55 gallon drum you will be at between 80° - 100° in the drum.

Keep the lid on as much as possible, pull the lid, pull out the meat grate, add more lit charcoal and smoking pouches, get the meat grate and the lid on as fast as possible.
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KCbbq
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Joined: 13 Apr 2012
Posts: 41
Location: Kansas City Area

PostPosted: Wed Dec 24 14 10:37 pm    Post subject: Reply with quote

Thank you all for the responses! think it would work the same if i just did it in my 22.5 weber?
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MacEggs
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Joined: 20 Dec 2010
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Location: Barrie, Ontario, Canada

PostPosted: Thu Dec 25 14 12:12 am    Post subject: Reply with quote

KCbbq wrote:
think it would work the same if i just did it in my 22.5 weber?


That should work, too.

Take some pics and document with notes and post your results, good or bad.
I have made lots of mistakes, but learn a lot from those blunders. Wink

I am curious as to how this turns out for you. All the best! Very Happy
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"If the women don't find you handsome, they should at least find you handy."
Pickled Eggs

The cookers (so far).
Some Weber kettles of various age, color and size
UDS & Mini UDS
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Napoleon Propane Grill
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ComradeQ
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Joined: 05 Jul 2012
Posts: 270
Location: Toronto, ON, Canada

PostPosted: Thu Dec 25 14 2:10 am    Post subject: Reply with quote

Be careful, I tried using pellets with that same method and it just smothered the coals and didn't burn. You are better off using wood chips, a #10 can, punch holes an inch or so apart around the base and maybe 3 holes in the very bottom. Light 2-3 hot coals, place in can, add unsoaked wood chips. I used a small cast iron pan as a damper to control the smoke. I can't remember who on here originally instructed me on this here but it worked great!
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KCbbq
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Location: Kansas City Area

PostPosted: Fri Dec 26 14 11:10 pm    Post subject: Reply with quote

Hello all!

So due to a series of unforseen events i wasn't able to smoke the bacon as i wanted, however, it was smoked.

I had planned on doing the method suggested whith the can of coals and a pellet packet on wednesday afternoon. Well i got sent on a whole slew of last minute Christmas errands so it was not to be. So i loaded up the cured bacon and took it up to my inlaws. My FIL does some bbq. I currently have 3 pins sticking out the bottom of my foot as the result of a fall on Thankgiving day so stairs suck for me. My FIL graciously took over the smoking on his rig so I had no control over any of that part. i gave him a general idea of what i hoped he would do. it was over smoke for about 3 hours. I htink he let it got too hot but other than that for my firt bacon it turned out awesome. I can't wait to finish this slab off and try again.

Any suggestions on how to make it sweeter? I like a sweet bacon with a little kick.

Thanks all for the suggestions!
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RollinontheRvr
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Joined: 03 Oct 2010
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Location: Portland, Oregon

PostPosted: Fri Dec 26 14 11:43 pm    Post subject: Reply with quote

That sucks, sorry to hear about your foot. I have had pins in my wrist and that wasn't any fun either. Glad to hear your bacon turned out good even though it was a bit over smoked. I am going to follow this thread because I am interested in how your next run turns out.

Good luck!!!

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