British BBQ Society Forums

I know this isn't exactly 'low 'n' slow', but has anyone cold smoked meats on WSM before hot grilling it?

Spoke to a guy from Weber at Grillstock and he said using 3 briquettes with a lump of wood would work for cold smoke in a WSM.

If anyone has, just wondering how you did it/how long/did it work?


Cheers
Joe

I've done it like that for small pieces of cheese. I was recently given one of the cold smoker generators from MacsBBQ which can be used in a WSM haven't had the chance to use it yet though

Oh the 3 briquettes thing doesn't really last that long hence just small pieces of cheese

Not on a WSM, but on a Kamado. Principle exactly the same though.

I tried various lengths of cold smoke for steaks before then grilling them as per normal.

It did add lots of smoke flavour - but have to say, not done it since. Which given how much I use my Kamado, says something!

I've cold smoked sausages (cured sausages) prior to hot smoking them and they turned out great. I too use the Pro Q cold smoke jobbie, much more reliable and longer burn times than a few coals

Cheers for the info guys. Gonna give it a go this weekend with the coal method, see how it goes then maybe invest in the proQ toy.

The Pro Q cold smoker works really well - have done a side of salmon for Christmas Day with it - smoked for 2 or 3 refills - 24-36 hours I think.

Hi All
The cheap and easy way to do it is, take an old large type dog food tin(empty and cleaned), punch holes in the bottom, and the sides, then put 2-3 lit pieces of charcoal in the bottom and fill with sawdust/shavings/chips, place on the charcoal grate over a open vent .
If the sawdust is packed right this should give quite a long smoke, plus they are so cheap and easy to build you can have two or three ready to put lit charcoal in and add your wood to as the last one burns out.
Cheers
Si
PS you can use this method in kettle drums too.