What is COLD SMOKING? Build a DIY Cold Smoker in a Day
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- Опубліковано 30 вер 2024
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Welcome to the official April Wilkerson UA-cam channel. I’m April and I’m the creator of Wilker Do’s. I'm not professional or have any training, so I just pick the project I want to tackle and figure it out step by step. On this channel you will find a variety of content like DIY home improvement, How-To’s, construction and more.
You should install screening on vent holes. To prevent guests from helping themselves.
Thumbs up to the screen.
Similar thought is to have the two boards offset by slightly more than the width of the hole when drilling. This means that when not in use, the board is slid inline to close the whole unit (the majority of the time).
I bet you could use some of that nylon screen. That way it won't rust and since it's not hot, it won't melt.
The benefit of saving your scrap wood. Awesome work. Thanks for sharing.
If you need to bring your chamber temp down throw a pan of ice on the bottom rack to cool the smoke as it rises. Bonus if you are a drinker, you can refreeze that water and have smoked ice for cocktails. They also sell a maze that will burn for about 12 hours. This would be more for homemade bacon or sausages but always good to have another trick up your sleeve
Smoked ice cubes!
That’s amazing.
I didn't even know I needed this, now my life will not be satisfying until I build one. Thank you.
I completely understand. I feel that way too! How did I know about this? :) Thanks for watching.
I'm very old. This time of year our whole valley smelled wonderful! Yes, we lived in the sticks. It was slaughter time. Slaughter, butcher and smoke or sugar/salt cure pork. Most folks had a smoke house full of hams, bacon loin etc. It was common to see big wooden boxes on back porches that held a ham or two packed in either salt or sugar to cure. All three methods, smoking, and sugar and salt curing are just methods of removing moisture from the meat as to preserve it. In late summer months it was harvest and canning time. Ladies would gather with pressure cookers and can 'put up' vegetables. You couldn't buy out of season veggies back then and 'store bought ' canned vegetables just can't complete with home grown. Great job young lady!
Nice simple design! I may have to build one like it. The only change I think I might make is the vent sliders to change them that the holes are fully closed when the panel is fully lined up, this will help keep bugs and critters out when it's not in use.
I had the same thought on the holes. It should be easy enough for her to do the same by just replacing the sliding parts with ones that are drilled differently.
As someone who has built several smokers over the years, it’s nice to see an alternative way . Great job April
Nice build April. Thank you for sharing. Links to the actual smoker device and smoke pellets would have been nice.
Stop complaining
I saw an electric cold smoker from Cabela's for $80. This is $16 on Amazon.
Try smoked trout. 😉
WHAT ISTHE GIZMO YOU HAVE TO PUT THE PELLETS ND WHERE CAN I GET ONE?
1. what was the temperature inside box? Cold smoking requires a temperature below protein denaturation point (~110F/46C). I find it hard that a volume that small wouldn't get heat up above that. A built-in thermometer is definitely needed.
2. By placing the smoke source in the same chamber with the food, you are not exactly smoking that food, but rather covering it with sod (and considering that cold smoking takes much longer than regular smoking, that's a lot of carcinogen material on your food). The smoke source has to be in a separate space connected to the food chamber by a channel. As smoke travels through that channel, it 1) gets chilled; 2) heavier particles settle down and you get much "cleaner" smoke in the food chamber.
This is a great project April! Appears easy to build and looks like it works great! Thanks for sharing this idea!
You are so welcome!
Ok, I got questions. Now I understand that it would make this job a lot easier and quicker if I would use plywood. However, the whole idea is to avoid the glue, whether it holds the plywood or anything else for that matter. Why did you need to use glue ? Can someone explain to me if Im write or wrong and why ? Thank you
My only suggestion (especially because you're using softwood) is to seal the ends of your lumber to prevent warping, prevent warping. Air gaps don't matter much, ventilation is good! Very nice build, I build my own cold smoker years ago and love every second of it. Especially when the temperature drops, naturally keeping the food at a safe temperature. Cheers!
Holes should be drilled when the sliding boards are offset.
That way the holes are open in use
but closed when not in use - and insects/rodents cannot nest.
Screens or plugs could also prevent infestation.😉
A beautiful design to keep it so simple. Easy peasy. You do the work so we don’t have to!
Really nice setup. Great for Christmas, family around for smoked cheese and crackers with a tipple of cherry
That's a great idea!
Was the metal part bought or made? More info on that part would be appreciated! Gonna need to make one of these now...
My suggestion would be to slide the panels then drill the holes. That way the boards will not overhang when the vents are closed to make storage much easier. Also to add a stop to the vents so you don't accidentally slide them out.
I would do it with about 8" round pieces of wood so you can simply rotate the round piece to open/close the vents, and it never moves from its mounted position.
I would do it...who am I kidding? I never do any of these projects. I do enjoy watching others and the thought process it entails.
I see the scammers are here
@@1988dgs yep
Rather than applying finish to the interior you need to season it with a few smoking sessions
The cheese mellows and gets better with age. A couple weeks in the refrigerator after smoking does wonders.
Now try curing and smoking your own bacon.
Can you link that thing that held the smoke pellets?
Increase the size a little bit to accommodate a hot plate and small pan and you have a "Hot" smoker. This will allow for making jerky and smoked sausages. I have a purchased one but it's on its last legs and want to build one now
Great design! You may want to consider putting your holes at the bottom to feed oxygen to your smoke generator and to create a small convection current inside your smoker.
Great idea! Thanks for sharing and for watching.
What was tha smoker you used?
I built one using cedar paneling , made it a table top version still have to attach the door and wipe it down with the stuff you used . looks good the next one will be better
Great build. I built one long time ago. One thing I learned is you need some screen on the vent holes as rodents love to invade the smoker even when there is smoke present.
Take some hard boiled eggs and peel them, put them in the smoker and you will never want a regular hard boiled egg again. They make wonderful deviled eggs to share.
I made a smoker out of an old fridge. I used it for making venison jerky.
Awesome! Sometimes people use old water heaters and turn them into smokers. Thanks for watching.
@@AprilWilkerson My uncle turned an old file cabinet into one. He had 3 levels and the bottom drawer was for the fire.
For those on a budget, one lit charcoal briquette with wood chips, a wood chunk or pellets works well too. Not too hot and good smoke.
Awesome! Thanks for sharing and for watching.
If you need something with racks this is one way. If you hang things like hams, sausages or fish, a simple metal garbage can will do. Drill a hole in the side near the bottom (or two), drill a hole in the lid. Drill 4 holes opposite each other near the top rim to push two wooden rods though and there you go.
BTW: if you use something fire resistant under the smoke generator, you can use a large cardboard box in a blink.
I put olive oil in my smoker with garlic to infuse the flavour wile smoking. Gives the oil a nice garlic smoking flavour
Another great project, where did you get the pellet smoker holder?
Smoking is awesome! Like wrapping a steak in bacon without the fat. We do steaks, chickens, turkeys, crab. Wonderful. Haven’t tried cold smoking but this is my motivation.
I've heard of cold smoking but never in the way you've built this box. Typically it's done with 2-3 chambers with fans & ductwork so that you isolate the heat from the food.
Ok, got to find the time to make this happen this summer. 😋🧀🍗🥩🍤🐟🌽
in regards to using cedar wood, would it not impact the taste ? remember old man would give me sticks for even thinking about having cedar near any of smoke stuff :D thanks a mil from OZ
I highly recommend you smoke salt. Himalayan rock salt is best. Have fun!
Anyone who will eat meat should experience a smoked steak, you don't need any seasonings at all.
Bring steak to room temp, pat dry and smoke for two hours.
Then grill or cook as you normally would.
Again, no seasoning but smoke is needed but if you insist keep it simple.
Thanks for sharing the COLD SMOKE smoking method with this video April . I will tell you that smoked cheese is the best once you get it right. I will be making one of these for myself . Stay safe and keep up the great videos. Fred.
Nice project, but get rid of that gasket, it isn't food grade,and will give your products a bad flavor.
Good april I'm happy to watching your videos thank you
try cold smoking garlic bulbs, adds great flavour!
My favorite part is watching you just bop along with whatever you’re listening to on your isoTunes. It always looks like you’re having a great time in the shop.
Awesome build. I love smoking cheese and I think I need to build this to bump up my capacity. The smoke tubes are the best invention ever. Don't have to fire up the pellet smoker or worry about keeping the temperature down.
I've built a number of smokers but not a cold smoker. I must say that this one is COOL I might have to give this one a try. Thanks for sharing...
That looks really rickety. It's also not "cold" smoking since you have the heat source right under the cheese, especially when lots of cheeses melt at room temperature, 80F is too high. You can even see the cheese melting in the shots when you take the cheese out. The higher the moisture of the cheese the lower the temperature it will melt at. Dryer cheese will melt at higher temperatures. I cold smoke below 50F (10C), and with the heat source away (~5'-6') from the smoke chamber...so by the time the smoke gets to the chamber it has cooled down and won't melt my cheese. If I were to use your design, I'd have made a smoking chamber on the bottom rack of your smoker. I wondered why you had made the legs so tall....
might want to be careful of what glue is used if any. also cure the hell out of it. a quick google search says most wood glues are safe enough but if you used construction adhesive.. might be bad.
Where in the world did you get the smoky thing you put the pellets into??? You didn't explain that or link it.🙂
My DIY smoke maker will fit perfect in your smoker.
You might consider screening the vent holes to keep wasp nests and the like from building nests inside .
I would line the bottom with ceramic tiles so it doesn't catch a light the timber box
Can't smoke crack, thats not legal
It was a joke, a play on words. Thanks for watching.
finishing inside smoker?? ohh dear! you season it with smoke for 6-8hours and that is it!
Great build i will definetly try to make it 😁 can any wood be used or does it have to be cedar? 😊
I would change the holes around. So when it is flush it's closed off, that when when it isn't in use the holes are closed
If that was a scrap bin build challenge that's a win for sure! Too cool!
Thanks April, this is an awesome build and a great way to preserve foods while adding flavor without chemicals. Was there a brand or a product name for the pellets and tube that you used? I looked in your attached notes but did not see anything.
If you get to a point where you want to smoke fish, fowl or large cuts of meat, consider modifying an old 4-drawer filing cabinet. We removed the top 3 drawers, removing their bottoms and replacing with expanded metal or baking racks. Top and bottom ventilation holes were similar to your placement and solution. Drawers can accommodate a family turkey, beef ribs, hams or pork belly. If you are worried about trash pandas or largish animals, use a locking style cabinet and keep it locked.
Wishing you and your family a blessed week, gentle autumn weather, restful evenings and a great Thanksgiving holiday. Peace dear lady
Amazon sells cold smoker tubes and pellets. Fruit woods are best for cheese. The hardest part is after smoking the cheese, you want to wrap it in plastic or vacuum seal the cheese and put it in the refrigerator for 2-4 weeks to allow the smoke to permeate the cheese. Otherwise the smoke is concentrated on the outside of the cheese.
I currently make smoked cheese by applying a premade smoke liquid. I want to do the cold smoking technique to experiment with different wood smoke to find the ideal taste for me. Thank you for your tutorial April, very helpful!
Great! I'm glad you found it useful. Thanks for watching.
Inkbird termomiter is better. It uses wifi and you can see it on your phone
Great Job... You should sell the plans , Not just give them away ...make Some Cash with your plans 😊
I offer some Plans for Sale and some for Free as a gift to my Viewers. Perhaps they will see something else they'd like the Plans, to build. Thanks for watching.
Oh wow this is so cool. The adjustable vents is genius. I need to taste that cheese.
I can’t seem to find the plans for the larger smoker on your website
April, 10/10 on the spinaroo on the workbench, and 10/10 on the build. Very interesting AND something I could see myself build (I love smoked flavoured stuff.)
Quick questions; Does closing the holes increase the temperature or only the smokiness of the food? And also, would it be bad to put this smoker in a garage attached to a house? (do you need a fume extractor? or theres so little of it that it wouldn't matter)
I love fishing and I think I'd do smoked fish in there, as well as cheeses and possibly pepperoni sticks. :D
Considering the amount of people that get CO poisoning from bringing their not-yet--completely-extinguished barbecue grills into the house, just do these things outside. HIghly recommended- there is like 1 or 2 cases weekly now with the skyrocketing energy prices in europe here.
@@mirabellegoldapfel6256 Well, as I would be the only one using it, I don't really see this as being an issue to be honest, as I would most likely install some kind of port at the top of it that would "exhaust" the fumes into the attic vent (I don't know its english name, I am French Canadian, sorry) when you open the door (it would be automatically done), so technically there wouldn't be any fume coming into the garage or house, but its a good point for others that wouldn't do it that way
@@PunkR0ckz09 never do that. carbon monoxide is neutrally buoyant. exhausting this into your attic will possibly kill you. and why would you want smoke in your attic anyway? it has a very strong smell that will never go away. even venting directly outside through the wall is not recommended for any wood fired application and this is one. this fire produces tremendous amounts of CO.
@@trenvan5546 As I mentioned, I am French Canadian. I don't know the name of the square things on top of the roofs that allows hot air to escape... thus why I called them "attic vents"... I didn't mean to just drill a hole in your ceiling and put a "hose" of some sort releasing the CO2 into the attic. I meant to attach that to the vent things on the roof, so it exhausts outside.
@@PunkR0ckz09 It's called a "chimney" in English. The word actually comes from the French word "cheminée"
Or, another easier option is to go to ANY sporting goods store and purchase a Luhr Jensen Lil' Chief or Big Chief smoker. Used them for decades. Simple design, easy to set up, extremely easy to use.
True, but it was such a fun build I'm glad I opted to make one. I enjoy looking around and seeing all that I have been able to make, rather than just buy. Personal preference. Thanks for watching.
Try smoking my favs kosher salt, paprika, cumin and salmon.
Those and the cheese make excellent Xmas gifts for people that have everything!
Great idea! Thanks for sharing and for watching.
As someone who has built 'Cold' smokers, I really liked the way yours turned out, so professional looking. I have used the following items to build mine: a computer tower to hold the fire box which was ducted at the top going to the bottom of a small refrigerator, then used a Traeger grill with a small smoker container and finally used cardboard moving boxes. Yes cardboard... Lined the inside with aluminum foil, put shelves in, place a baking tray in bottom to hold the smoker & pellets with a stand to hold a smaller baking tray which held Ice. Ice was used to help control temperature inside. Used a total of 3 large moving boxes. Read where the outlet hole was near the bottom with on the inside a U-shape channel was design to fit over the on the inside, but did not go all the way to the top. This caused more smoke to be kept inside but at the same time still allowed venting, using a control cover on the outside of the bottom hole. Wound up giving one to a college student who loved my Smoked Gouda Cheese. I would cold smoke vegetables and meat after bringing them home from the grocery store. I even cold smoked meats & vegetables which were in the freezer, they were removed first then placed into the cold smoker.
Enjoy cold smoking,
BTW, try cold smoking your spices, why pay high prices like one would for "Smoked Paprika"??? Those cold smoked spices were so much more flavour than regular store bought ones.
Enjo your Cold Smoker.
You amaze me with your creative skills
I've got a load of scrap wood so I'm going to give this a go. Thanks very much.
Excellent! Enjoy the build and using it. Thanks for watching.
I just came across your channel and I feel fortunate. I enjoy how you present your builds!
Glad you like them! Thanks for watching.
Did I miss where you acquired the racks?
Great design and build, never thought of smoking olives or okra, how were they? Thanks
They are fabulous although everything is great! We fight over the okra! Thanks for watching.
I desire your workshop, the envy is real
Would this be good for a sausage smoker?
April now you smoking 🔥 enjoy 👌
I would use cedar; for taste and outdoor use.
I smoke boiled eggs and jalapeño
You are such a class act! It shines through each and every video you post. Thank you.
Aw, thanks! I'm glad you enjoy my channel. Thanks for watching.
Good morning, April! Oh boy, oh boy, oh boy! Smoked cheese! YES! I'll be there tomorrow🤣!! What a cool, fun project. Thanks for sharing. Have a great week! God bless.
I've got 3 or 4 months left, that I can
cold smoke, here in Arizona. (It's hard
to smoke at 80 degrees, when it is 110
outside.)
April, look into an UDS smoker. 55
gallon drum based smoker. Did you
know that a Weber kettle rack fits
PERFECTLY in a 55 gallon drum?
steve
Great project and build ! I would of put more emphasis on starting with the metal racks and sizing the box to fit them. Nothing would be worse than finishing the box and then finding out the racks are too big or too small. Speaking from experience ! Lol
The sound of the brad nailer echoing through your shop is insanely satisfying.
Good morning April. What can I say? These videos just keep getting better and better - but that's of course to be expected from a talented and self sufficient woman such as yourself. Your construction and remodeling skills are impeccable. TYFS and have a Happy Thanksgiving. 😎
Thank you! You too! I'm glad you enjoy my channel. Thanks for watching.
@@AprilWilkerson You're quite welcome, April.
(I know that I'm not supposed to notice or comment on things like this, but....Wow, you're really getting skinny!)
Back to acceptable topics. Thanks for sharing this build. Smoking adds such a full and rich taste. It's well worth the time and effort to add smoking to your cooking arsenal.
YES, PLEASE give us some info on that pellet holder gizmo. I've cobbled together different designs from the internet but none have really worked well. The one you used looks pretty reliable.
Great idea! Nice simple build!
Try smoking eggs. Amazing!
Did you move to Colorado? It's legal there.
Seriously would the box' material pose any issue? Cedar can be very aromatic, right?
I would offset the holes. So when not in use you don’t have boards sticking out. You don’t want the holes open when not in use.
You’re in Texas. It might be more than 80 degrees most of the time.
No diagonal bracing on the door?
No wood finish on inside of a smoker!
Just an FYI, you can add real wood chips mixed in with your pellets to kick up the smoke flavor if the pellets aren't giving you enough of a smoke flavor.
Such a great and innovative build! Looks awesome!
Glad you like it!
Do you use a brine cure before smoking ? I did some hot smoking a couple years back and enjoyed it , used a lot of honey/garlic brine . but my smoker had digital control and as soon as that quit it was toast. Think I will give yours a try . Can you see any problem with running it hot enough to hot smoke ?
Looks great I like that design! That's cheese 🧀 looks great 👍👍👍
Very smart talented gal…..
Awesome work! Do some jerky😋😋🤙🏻beautiful job!👏🏻
When my old lady quit meat, I got rid of my cabinet. It literally never occurred to me we could have been doing cheese this whole time 🤦
Sick work, April!
This looks amazing. My brother built something similar for my recent birthday (he's still fine-tuning a few things) for smoking cheese. I make semi-hard and hard cheeses in my kitchen, but will practice on store bought ones first: don't want to mess up something that's been aging 3 - 24 months.