DIY Cold Smoker

Hi everyone!
Today I'm showing you how I made this cold smoker.
Not my first attempt, it is my third along the years but this one is definitely the best I have done so far.
It is a great way to prepare a lot ingredients and it give a little smoky flavor 😋
In this video I used cheese, tofu, french trout and my favorite one : dried peppers (put that on guacamole and oulala!)
If cold smoking is one of your hobbies too, tell me what is your favorite ingredient to smoke in comment!
3D plans will be available soon on my website (just need to finish programming so be patient 😉)
Thanks for watching!

[@markbohr3652]

Wow, I'm new to your channel, the style, content, "way you present it", everything, is just right in my wheelhouse. Thank you and "'I'll be back...." Great job Melody Builds

[@user-ud1ee7td5f]

❤

[@roxaneperroux2226]

J'adore ce que vous faites ! Très belle continuation !

[@aurorecore]

Very interesting project, with lots of details of how you made this beautiful product! Nicely shot as well ! Your channel is so underrated, wish you the best for this new year 🎉

[@melodybuilds]

Thank you so much 😊

[@mikecharger1680]

Love the build but that music...lol

[@spydirty2530]

How is it holding up after seasonal movement?

[@user-ym1gj3oy3e]

Can you please tell me where you got the pellet smoker in the bottom of the smoker? And do you like this version better than the smoker with wood and the long pipe into it?

[@kevinallen2493]

Love the video 🙂 I'm currently building my own smoker.. can I ask where you got the digital thermometer from? I was planning on using a dial thermometer but it won't be accurate enough for cold smoking. Thanks

[@melodybuilds]

Thanks 😊 I already had the digital thermometer with me but you can find one on amazon. They are pretty cheap but good enough to have a the temperature inside the smoker.
And yes I guess it will be more accurate than a dial thermometer 😉

[@MrSygosygo]

Nice build. What temperature does your cold smoker get to? In celsius if possible.

[@melodybuilds]

Thanks ☺️
If I making smoked fish or meat in general, I prefer to do it in winter at an outside temperature of 5ºC and the temperature inside the cold can reach around 15ºC

[@jeanmariehamelin4525]

joli travail , dommage que colle et vernis sont toxique , et s'impregne dans la fumaison

[@melodybuilds]

Merci, pour ce qui est du vernis il est appliqué uniquement à l’extérieur. Si ce projet est à refaire, j’utiliserai des planches de bois brut plutôt que des panneaux de lamellé collé. Les températures dans le fumoir n’excédant pas plus de 15 degrés les risques avec la colle sont tout de même inférieurs par rapport à la fumaison à chaud.

[@happylucky7964]

How long should the smoking process last?

[@melodybuilds]

It depends of what kind kind of product and the intensity you want. For example, a small salmon/trout filet take around 6 hours of constant smoke. Cheese 4 hours … the most important is to regularly check if the temperature is not rising too much (for meat or fish not above 15 degrees Celsius or 59F)

[@AlfredoSiciliano-rl3fr]

It would be nice to know the measurements too

[@melodybuilds]

You can have the 3D plans and the measurements here : melodybuilds.com/projects/the-cold-smoker/

[@Jimmieal1]

How do I get a copy of your plans?

[@donmiller714]

bump, I want the too!

[@ErikISkogen]

Why do you hang the fish?

[@melodybuilds]

Simple preference and also after 6 hours of smoking if you use a plate it will smell smoke like a LOT of time

[@agoogleuser3787]

Not sure about the wax smoke in your food. But ok...

[@KateMondor]

That’s just to light the smoke generator. You don’t leave it in there.

[@brents357]

PLEASE do NOT use a tablesaw like this lady!! This is a prime example of how to really hurt yourself. She did use a push stick, but on the wrong side of the blade. It is for the piece of wood between the blade and the fence! She was standing to the side, but the wood could still shoot back and literally go through the wall. Even a cement block wall!!!