Smoker box
Posted: Wed Nov 22, 2017 5:10 pm
PapaT got my mind rolling a while back when he said he pipes smoke from his pellet to another chamber for colder smoking.
Lots of times in the winter especially I would like to smoke maybe 1 or 2 fresh caught Salmon but I don't want to tend my block smoker for 12 to 18 hours for just a couple fish.
I started thinking bout building a cold smoker for my Rec Tec. I be darned to find out RecTec makes a cold smoker that bolts right up to my 680.
For the price they want for it I figured I could hardly build one for that.
Got the smoker box bolted on today.
Reviews I read said there's about a 50 degree difference from bottom to top shelve and top shelve temp is about 50 degrees cooler then the main cooking chamber.
Did a test run with no meat in the pellet. I set the Rec Tec at 180. it's coldest setting.
I let it roll for maybe 45 minutes at 180.
Top shelve temp
Way it looks top and middle shelve should be darn near perfect for smoking Salmon or cured meats
Bottom shelve for keeping stuff warm or maybe even smoking cheese.
Oh well, I guess I'll see how it does stuffed with meat
Bill
Lots of times in the winter especially I would like to smoke maybe 1 or 2 fresh caught Salmon but I don't want to tend my block smoker for 12 to 18 hours for just a couple fish.
I started thinking bout building a cold smoker for my Rec Tec. I be darned to find out RecTec makes a cold smoker that bolts right up to my 680.
For the price they want for it I figured I could hardly build one for that.
Got the smoker box bolted on today.
Reviews I read said there's about a 50 degree difference from bottom to top shelve and top shelve temp is about 50 degrees cooler then the main cooking chamber.
Did a test run with no meat in the pellet. I set the Rec Tec at 180. it's coldest setting.
I let it roll for maybe 45 minutes at 180.
Top shelve temp
Way it looks top and middle shelve should be darn near perfect for smoking Salmon or cured meats
Bottom shelve for keeping stuff warm or maybe even smoking cheese.
Oh well, I guess I'll see how it does stuffed with meat
Bill