Bradley cold smoker adaptor

[shrolfe]

How big of drop in temperature in the smoker resluts in using the adaptor ?

[muebe]

It will be very close to ambient

[La Quinta]

I don't use mine until the temp outside is in the fifties...but have have done it loading the tower up with bags of ice should it be warmer and it works...I live in a rather hot environment so...my window of cold smoking is short...so I do tend to start early!

I use blue ice in gallon ziploc bags...and still have to give them a wash before back in the freezer...the smoke easily penetrates the ziplocs....Anyhoo...the offset box works nicely...

[Habanero Smoker]

You need to keep the smoker in the shade, and the cabinet temperature can be anywheres from  2 - 10 degrees above the ambient temperature.

To add to La Quinta's tips, I unplug the cabinet, and only smoke during the early morning hours or after dusk.

Hi La Quinta;

Good to see you posting again. Are you using the freezer bags? Those seem to block the majority of smoke.

[shrolfe]

I live in arizona, its usually 105 degrees this time of year.
I was cold smoking a liverwurst after it was cooked.
The interior temperature of the cabinet was about 135 degrees or more.
The smoker was not on.
I was not using the adapter.
The smoker seems to add quite a bit of heat since it is burning the pucks inside the smoker.

[Swim Dad]

I wonder if vac sealing the blue ice would help. Good science experiment with the boys.

[NePaSmoKer]

89* The other day here and i cold smoked cheese with 0 problems (no ice of any kind). Y'all just aint holding yer mouth right  ;D ;D :o

[BAM1]

Rick, you're A-MAZE-N

[La Quinta]

Hey Habs...I'm trying my friend...just poking my head in every once in a while...

And Nepas if you can cold smoke at 89 degrees...with no ice...I would love to know your secret?

[garyhaupt]

Just want top throw my 4 bits worth...I just picked up the Bradley Cold Smoke adapter..had to buy it, I am useless building at making stuff...but man oh man...what an end result.

I smoked sets of ribs for four hours, then let them rest in the fridge overnight to allow that flavour to get in as deep as it could...made up a mop, then x2 foil wrap and into the oven at 250 for three hours. The smokey flavour was so thu and thru...a great investment, for sure.

Ambient temps aren't an issue for me..I live in northern BC.


Gary Haupt

[Indy Smoker]

Hey Gary

Cold smoking for 4 hours and then throwing in the fridge to let the flavor soak in ??
What was the temp you cold smoked at ??  Concerned about bacteria growth

[La Quinta]

Gotta echo Indy man on this one...

[KyNola]

That caught my eye as well.

Good to see you on here LQ!

[La Quinta]

Thanks Ky...ya know...just trying now...no matter...don't let that guy cold smoke and sit for overnight...that's a bad couple of days in the bathroom coming!!! Or the ER...

[Bogeyjoker]

In northern BC in early October, I reckon daytime temps are close to fridge temps and nighttime temps are below freezing.