BBQ Food Cold Smoke Generator - How to assemble it - How it works
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- čas přidán 14. 12. 2020
- You can buy this Stollinger Cold Smoke Generator here:
www.amazon.co.uk/dp/B08QYXT712
www.ebay.co.uk/itm/124492447386
Where can you use this Stollinger cold smoke generator? You can find many videos here with recipes on how you can smoke meat, fish or make smoked sausages. Delicious!
Thank you for watching! You can buy this Stollinger Cold Smoke Generator here: www.amazon.co.uk/dp/B08QYXT712 www.ebay.co.uk/itm/124492447386
Great video! I'm thinking about buying one of these for my home made cold smoker, but a lot of the videos I've seen with this kind of smoke generator, seem to omit quite thick white smoke, not the thin blue smoke that's ideal for smoking. What were your results from using this type? Thanks in advance
It's hard to say about the colours of the smoke, but in this video we used alder wood chips, they were well dried. We also tried mixing it with apple and cherry chips, the result was similar. Maybe with all types of wood there would be a similar result, only they must be of high quality and well dried. The meat products had a strong smoky smell after smoking, this was the first test after 16 hours of smoking. Next time I will shorten the smoking time. You can find more smoking recipes and tips on CZcams.
I have something similar and after smoking for 1-2hours my chips die and does not produce good smoke. Have to constantly keep lighting them up. Did you experience the same issues?
If you have a pellet smoker you should get yourself one of these. This basically turns your pellet into an offset. Really, it doesn't matter which one of these you get, I'd just recommend the largest size you can afford and to keep ~$50 to the side after. You will need a better air pump to overcome the positive force on the inside of your pellet smoker. With this, and a mid level air pump you can get (I have a large one) ~6 hours of continuous light blue smoke. What is the knock on pellets? Not enough smoke? Well, here ya go. With this you get the best of both worlds. A temperature you don't have to manage and a nice, continuous smoke of your choosing. Beef dino ribs and brisket will never be as smoky out of a pellet without it!
So use this With a pellet smoker bbq for extra smoke?
@@erikburhol1585Yep. Put the hole (if there isn't one already,some already come with a cold smoke port) above your box, fill it with preferably wood chips and let er rip. Traditionalists will still swear that an offset is better, but they just need reason to justify tending their fire. Whatever advantage an offset might have is completely mitigated by good nights rest with the smoke canister add on. What I especially like about it, is you can layer the flavors. Start with mesquite/hickory for a short period of time then move to a more mild pecan and finish with post oak if you want. It really just matters how you fill the canister. I generally use a 2 inch per hour thinking while filing up my 16 inch canister. So I can play with the smoke profile if I want.
Can you please let me know the diameter of the inner tube and the one that covers the inner tube?
Is it really low temprature?
I have exactly the same but there's no hole for the ash to evacuate like the "Dymbox" so the consumption of the wood chips stop after 20mn... can you please give advice?
Thanks
We are constantly improving the design of this smoker. In 2023, we will solve the problem with ash removal through the bottom of the cylinder. From practice, it is necessary to stir the chips from the top with a long skewer from time to time, because the chips stick to the cylinder from condensation and do not fall down. Without cleaning the ash, everything worked perfectly for about 4-5 hours on medium power. Later, the cylinder had to be cooled and cleaned completely, then the procedure was repeated. Perhaps it would be possible to use an ash collection attachment for a vacuum cleaner, we haven't tested it yet, so it's hard to say.
@@trendyaccessoriesuk1595 I'm having this issue with mine too : I'm using small oak chips (or rather mini shavings) and they don't fall down. I have to tap on the side every 10 minutes and relight it. Does the chip size matter within, of course, a sensible size ?
I would like to buy your product as a tube that emits smoke will be about 10 cm longer. Can you do it?
We are sorry but we are unable to offer you a longer tube.
My question is, this is white smoke which might make the meat taste bad. Will it turn into thin blue smoke?
jesus fuckin christ, just put the fuckin thing together, instead of fiddling with all the parts