British BBQ Society Forums

Has anyone tried lower temperature smoking - for the smoke flavour instead of fully cooking using one of the typical smokers and not using any special cold smoking devices. I'm not sure if 150F is considered "cold" - I always thought "cold smoking" was below 100F - but the recipe i've got says 150F so i'm thinking this is partially cooked, but does require more cooking later.

is it possible to do on a UDS or bullet type smoker by adjusting the vents, or does the charcoal go out. What about with a forced-air type system?

I'm looking at making some Andouille Sausage - and it needs to be "smoked" before cooking.

Hi Aris.
I "cold" smoked some cheese the other day. I used a tin can (Tesco Sweet corn), both ends removed and the plastic liner burnt off with a blow torch. Put in 3 briquettes and put the soaked applewood chips on top. Used the OTP with all vents opened, the can down one end, the cheese down the other with a tray of ice underneath, and maintained a very low temperature of below 75F. Maintained that for 90 mins. Had to lift the lid twice to reduce the temp. So you should be able to do something a bit hotter.
Good luck.
Derek