Inside the cardboard, wood is placed in a cast iron skillet and heated using an electric hot plate. The aluminum covering the top is to prevent embers from igniting the cardboard.
This is the inlet fan for the box. It moves fresh air through the system to move smoke optimally through the outlet and into the Weber. This part is made from a computer fan, a custom funnel, screen door mesh, and duct tape to seal it all together.
A batch of cheese before cold smoking
A batch of cheese after cold smoking for about 6 hours
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Cold Smoker Weber Converter
I designed and built a cold smoker converter for my Weber smoker. Cold smoking is used primarily for cheese and cured meats and the idea is to apply smoke without the heat needed to burn wood. Inside the cardboard box, smoke is generated by heating wood in a cast iron skillet by an electric hot plate. The smoke is funneled through an aluminum duct pipe that is connected to a standard Weber smoker. The cardboard will last for about 30 hours of smoking and I am currently working on designing something more permanent.
