🔵 Building A DIY Cold Smoker At Home || Glen & Friends Cooking

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For our DIY homemade bacon series we decided to build a cold smoker, so we could cold smoke the bacon recipes we’ve been testing. Nothing could be easier than building a smoke chamber at home - it doesn’t need to be air tight, since the temperatures are really low it doesn’t have to be made from metal, and you don’t need a lot of special equipment.
This build was based on some oven racks that we had laying around the test kitchen, and the total cost of the wood was around $50.
We are smoking bacon at first, but you could cold smoke salmon, and any number of different cured meats.
Check out the whole 2018 bacon project playlist: • 2018 DIY Home Made Bac...
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Опубликовано:

21 июн 2018

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Комментарии : 44

@GlenAndFriendsCooking 6 лет назад

Thanks for watching. If you liked it - subscribe, give us a thumbs up, comment, and check out our channel for more great recipes. Please share with your friends. Even if you didn't like it - subscribe and hit that bell button so you'll never miss a chance to leave a comment and give a thumbs down! Check out the whole 2018 bacon project playlist: ru-vid.com/group/PLgOb3zseg1hSprAShI1pRsRqvYFEAtGm7

@anthonymcnamara4002 3 года назад

If you fill plastic bottles full of water, freeze them and then pop a couple in the cabinet, they will keep the temperature down for you. It really works. I've cold smoked thousands of sides of salmon over the past ten years, in a number of seafood restaurants and used this method to keep the cabinet cool even during the summers. 2 litre milk jugs are the best because they're free, tough and don't split during freezing, but remember to squeeze them a little before tightening the cap, to leave room for the water to expand as it turns to ice.

@WestCoastBroodWar 2 года назад

Glen reminds me of how Millennia's will be in 30 years with no kids. Thanks for the video.

@stocktonnash 4 года назад

hot tip: use a hot plate and a pie plate full of pellets for more fine control of temp. Adding a small flap on the backside will allow for adjustment of the hot plate and addition of wood without allowing all the smoke (and temp) to escape.

@Edward-db4zt 3 года назад

Built one similar using a (large, commercial, gutted) Frigidaire freezer. Got a 2' x 2' 1/8 inch hole perforated metal sheet, took it to metal shop, cut it into strips and bent to 90 degree channels. (about 2" x 2") Two 90's make a U-channel. It's much, much easier to clean than Amazin Smoker tray. Just a wire brush, done. I used fine (fruit, maple, alder) sawdust from local portable sawmills. By adjusting sawdust levels, I could run as low as 50 degrees for cheese, maintain 75 degrees easy, and topped out at 90 degrees. The smoking trays I put directly onto the freezer floor. No fire box, chimney, etc. Just freezer, smoking trays inside, sawdust and Bob's your Uncle. Thanks for the vid.

@wyndryder1 2 года назад

Glad he's in Canada. I wouldn't walk around in that backyard in South GA. Can you say "snake bit".

@cherylcrowe8862 5 лет назад

I liked the video very much!:)

@davidthegood 5 лет назад

Bacon looks amazing and I dig the cinematography.

@GlenAndFriendsCooking 5 лет назад

Thank you so much for the compliment!

@vinaduro Год назад

Look how far you’ve come. ❤

@KellyBurnham 2 года назад

Hey Glen - please post the details of the digital probe and heat controller. I'm building my own smoke and looking for the mechanical / electrical parts. Thanks for posting.

@zbow1974 3 года назад

i bought a refrigerator from humana restore and drilled holes in the sides all the way through, holes through the freezer and out the top and just use it for a smoke box, can smoke on a Georgia july and the temp never gets above 40 F, installed a lil air flow grate in the bottom of the door for good measure and everything is perfect, temp controlled smoke box for less than 70 dollars and since its just a cold smoker there is no chance of chemical leeching from the plastic inside.

@SainiBadwalUSA 8 месяцев назад

I am thinking to make one. I made a smoke generator for my pallet grill. no pump needed.

@hexmachine6599 3 года назад

What wood are you using to build the cold smoker?

@cinnaminsongardener2078 3 года назад

Hi Glen & Jules - Greetings from an ex-pat in NJ. love the videos & recipes. In this video you mentioned cold smoking on the BBQ - I don't have the $$ for a smoker, or the skills for a DIY cold smoker. Do you have any videos or instructions for cold smoking on a gas grill? I want to smoke some Poblanos and Jalapeños, but not cook them. Thanks - looking forward to catching up on the videos I haven't seen yet.

@KellyBurnham 2 года назад

Glen - can you share a recipe for a hot/sweet bacon?

@joelfain6534 3 года назад

And how did you build it?

@jp-um2fr 4 года назад

Hello Glen. I wrote a comment some time ago. I'm just starting curing and smoking and I need your advice please. I am a retired engineer and decided to try a few ideas about the design of a smoker. The main problem I have is putting pork in a lovely place to go off. The smoker I have made is in two halves. The base is for the smoke generation and the 'upper story' is for the bacon. Connecting the two is a metre long 100mm dia. stainless steel pipe. I was thinking of putting a water cooled copper coil in it. l may not need it. There is 3C between the upper story smoke and ambient temp. However I seem to have gone a bit overboard on the smoke. I'm using a 1600 Watt (set at around 400W) hot plate and seasoned oak sawdust. It's like a World War 1 destroyer laying a smoke screen. The question is :- Does it matter how long the cured pork is smoked for ? Mine looks done in little over an hour. Tastes fine, well the 'old dragon' likes it and that's good enough for me.

@thefeet 5 лет назад

Might I ask where you managed to source that thermometer? I would very much like to do a build similar to this and that is a nice touch!

@GlenAndFriendsCooking 5 лет назад

It's the Thermoworks 'DOT' - you can order from thermoworks.com

@thefeet 5 лет назад

@@GlenAndFriendsCooking Thank you! ;)

@danielmiddleton8173 3 года назад

Obscure observation but those kind of sort of look like Wood Duck boxes the DIY smoker is sitting on? Or maybe just drawers..

@stevenb.o.2767 8 месяцев назад

@GlenAndFriendsCooking I think its time to readvertise this awesome series of videos. Now the temp in most of north America is ready for some cold smoking :)

@MrLuny2nz 5 лет назад

I thought this was a how to build a cold smoker video. Ill keep searching.

@GlenAndFriendsCooking 5 лет назад

It is isn’t it? Or are you looking for actual dimensions, and a cut list? Pretty much every one is made custom by the user.

@MrLuny2nz 5 лет назад

Thanks for replying,Gen. Yes,I was looking for a "how to"video. I found some other videos for more ideas and answers. Thumbs up left for you anyway.

@GlenAndFriendsCooking 5 лет назад

Enjoy your build - and whatever you smoke in it!

@billyproctor9714 5 лет назад

What makes this a cold smoker??

@zbow1974 3 года назад

it isnt cooking the meat at the same time its smoking it

@sjp770 5 лет назад

So all you did was light the pellets with a blowtorch and put the tray of smoking not lit pellets in there?

@GlenAndFriendsCooking 5 лет назад

Yes.

@bryanclapp1241 6 лет назад

Also with cold smoking you can smoke cheese too. It takes about three hours to to smoke the cheese and you can also smoke Nuts,butter Garlic Whole,Smocked Kosher salts. Now as far as Havarti cheese there hours with Apple Wood for smoke time but it takes 1 month for the smoke to work through the cheese because of the Density of the cheese.With Nuts you use a lighter smoke like oak and Apple wood. B.C.

@GlenAndFriendsCooking 6 лет назад

We're pretty excited to get back cold smoking with all of those foods. When we lived in 'Northern Ontario' (Thunder Bay, Longlac, Nakina) we did a lot of smoked fish and meat in the fall to get us through the winter. When we moved back South to Toronto, we git away from it. Keep an eye out on our channel this fall after the weather turns again, we'll be uploading a bunch of cold smoking videos.

@adambauman8044 7 месяцев назад

You didn't really show us how it works. How are you keeping the heat out

@GlenAndFriendsCooking 7 месяцев назад

I’m in Canada… that’s how I keep the heat out.

@adambauman8044 7 месяцев назад

@GlenAndFriendsCooking I'm in NW Minnesota so I guess I can figure something out

@GlenAndFriendsCooking 7 месяцев назад

Traditionally cold smoking is done in the fall and winter. Keeping it warm enough is the trick.

@renato795 4 года назад

You have a big grass😂

@uncletom1986 3 года назад

Need to cut that grass!

@ragtop91 3 года назад

Title a bit misleading. Should be using a diy cold smoker.

@GlenAndFriendsCooking 3 года назад

I did build the cold smoker in the video... perhaps you were looking for a 'How To' video where you are led through every measurement, cut, and fastener? If that was the type of video I was making then the title would read "How to build a cold smoker step by step"