Noobie attempt at cold smoking ribeyes

Whitey Jr · June 30, 2011, 09:42:20 PM

Grabbed a couple of smaller-sized Alberta ribeyes to try for my very first cold-smoke. Here's what they looked like going in...

I gave them 1:40 on smoke generator only (apple bisquettes). I tried my best to keep the temp under 90, but I went to re-fill my rum and it got up to 110. After 1:40 they looked like this:

They went straight on to the BBQ and ended up looking like this:

My wife's is the one that looks like shoe leather. She seems to have an objection to any cut that leaves blood on the plate (crazy I know). Together with some lemon-roast potatoes and corn on the cob (also smoked) it was a pretty successful attempt. We both agreeed that the 1:40 of cold smoke definitly added to the flavour. I can't wait to do the same for a couple of nice pork chops ;D

-Whitey Jr

La Quinta · July 01, 2011, 12:31:50 AM

Well done Whitey...go low with pork chops unless they are thick...the thin ones start to cook even at 100 degrees...

Tenpoint5 · July 01, 2011, 07:24:05 AM

Glad it worked out for you. I am in the still mooing camp when it comes to my steaks as well

OU812 · July 01, 2011, 08:26:45 AM

Niiiiiice.

Those hunks of beef look gooood.

When you do the pork chops ask for them to be cut 1 1/2" thick,,, We love them that thick. ;D

zueth · July 01, 2011, 08:49:30 AM

Sounds like you don't have the smoke generator adapter or one built. So next I would recommend taking a half steam pan and putting it at the bottom of the cabinet and fill it with ice also a gallon zip lock bag of ice about steak will help keep temperature down. You can also put steaks in the freezer for a few minutes before putting in smoker. I have also found if you let the steaks sit in the fridge overnight they taste better as well.

OU812 · July 01, 2011, 09:03:11 AM

Quote from: zueth on July 01, 2011, 08:49:30 AM
Sounds like you don't have the smoke generator adapter or one built. So next I would recommend taking a half steam pan and putting it at the bottom of the cabinet and fill it with ice also a gallon zip lock bag of ice about steak will help keep temperature down. You can also put steaks in the freezer for a few minutes before putting in smoker. I have also found if you let the steaks sit in the fridge overnight they taste better as well.

What zueth said. ;D

Whitey Jr · July 01, 2011, 09:06:48 AM

I'm not sure what the adapter is...I have the small adapter cable that runs from the generator to the cabinet. I did fill the bowl at the bottom with ice to help keep the temp down (after a poor attempt at some gouda last week this had been suggested), and took the staeaks right out of the fridge and into the smoker, but still the temp kept creeping higher. I have some old cheddar I want to try this weekend, but not until I can lick this temp problem. What about waiting till later at night (let the ambient air temp fall a bit)? So far all my smoking has been in the afternoon/evening when it's between 20-27 degrees celsius out.

-Whitey Jr

zueth · July 01, 2011, 10:02:17 AM

I am referring to a cold smoke adapter, see picture below:

This will help keep your cabinet temp between 70-80.

Whitey Jr · July 01, 2011, 02:22:14 PM

Ahhhh...looks like something I'd be able to do myself too. Thanks! Definitely something I'll add before my next cheese attempt.Thanks again!

-Whitey Jr

Quarlow · July 01, 2011, 02:38:51 PM

Whitey, you could make a quick one that really works good like this.

Ok you can make yours without the cat attachment. :D :D :D And it looks like this.

Whitey Jr · July 04, 2011, 09:42:12 AM

That's awesome Quarlow! I'm gonna rig something like that up this week.

Whitey Jr

Quarlow · July 04, 2011, 10:27:55 AM

The bottom of the box is open so you can check the water and biscuits. You just slide the SG away and the lift the box. The hole in the side where the SG goes, I made mine round and the same size as the hole in the side of the smoker cabinet. I used 4 inch fishlock collars and 4 inch aluminum dryer flex pipe. If you get the hole in the top of the box just right the fishlock collar will slide in from the underside nice and tight and not need duct tape to seal it. Then the flex pipe slides on top. I set the hole so that it was right above the the puck burner

In this last pic you see some band clamps on the pipe, I didn't use them. The pipe fit the fishlock collar tight enough to not need one and the pipe fit in the Cabinet and did not need anything to keep it there.

Whitey Jr · July 05, 2011, 06:07:49 PM

Thanks for that info Quarlow! Those pics are going with me to Home Depot to get parts. I have a buddy who has agreed to teach me how to weld, so I'm going to try and make the box out of steel and see if I can attach the harness directly to it. Thanks again for the info.

Whitey Jr

ghost9mm · July 05, 2011, 06:21:50 PM

Way to go Whitey Jr...it sure looks good, and all of the advice you have received is absolutely great stuff...sure makes the learning curve smaller... :D

wthr_dude · July 06, 2011, 06:21:55 AM

Looks like something to give a try!! I have been using the crack the door and add a bucket of ice technique for doing cheese and it works pretty good but is kinda a pain making sure it doesnt get to hot.