Excellent idea! I use it in my Q300 Weber gas grill. Lift up the grill and place it on middle and one of the side burners. (While off) I ended up using Weber smoking pellets. Mine got wet by accident, the pellets turned into sawdust. This sawdust burns very nicely. I just light it one end with a food torch. Thanks for your video, this saved me money, no need to buy a pellet smoker tube. This is a comment posted after the above post. The Weber pellet sawdust burned out in 2 hours. I’ll try pellets next.
tried all sorts of stuff of the internet, soldering irons, tubes ,aquarium pumps, cans, but I looked at this and hey presto it works, I can get as much oak shavings as I want from local joinery shop but the secret for me was that I place a handful at a time in our lasses blender till it become dust , then i microwave them even though it feels dry then follow Mr Hughes directions. I get about 7 hours of smoke depending of outside temp but I always find that a single charcoal at the beginning of the process helps to ensure proper combustion. cheers David.ben
THANK YOU DAVID!!! You just saved me a lot of money! (I was considering a smoking gun). I now use my stove top dome smoker for cold smoking cooked vegetables, cob corn, potatoes, cheese sauce (smoked mac and cheese!) etc. You made my day....no, my year!!!
I've been stressing over trying to keep my smokinglicios dust lit for a long time. I've put my smoke generator under the wood stove to try to dry it out and that didn't work. Microwave! So simple. Thank you!
made my own cold smoke generator from a wire basket I took out of an old deep fryer, pasta strainer also works good, go a bit biigger for longer smoke, I get easily 4-5 hours out of mine, I put a video up on different ideas of what you can cold smoke if interested
That looks good! I had the same Idea and made it using heavy gauge .063 - 304 Stainless Steel mesh for maximum air flow and durability. I call it the Smoke Ring It works great and stays lit. I love your DIY version
Looks extremely simple!! Thanks! However, one thing I don't understand is where does the food go or how do I capture the smoke? A picture of meets already smoked without the smoker didn't really give a clear idea ..
Yes it’s a good point as this was really just the “how do I create the cold smoke” video. There were plenty of how to cold smoke videos - using just a cardboard box, so I don’t think I needed to add my own
Found you on twitter, but this is awesome, smoked salmon it one of my favorites snacks, plus in the summer ill work close to 15 hour days so seeing this is gonna save me some time from making dinner everynight :) so thank you for this
Another great (theatrical) way to capture in the glass is a blow torch on a cooking plank (think planked salmon) and then put the glass over the smouldering wood. 👍🏻🍸
Is this basically basically those maze shaped cold smoke generators people out in charcoal grills to cold smoke with? So I can just stick this in my grill with salmon and get cold smoked salmon?
It’s an issue I see raised a lot. What I have seen help is to maybe do a thin layer where you start the fire and have it build up in thickness. Airflow is a concern as is the wood dust humidity. I have also seen people sprinkle charcoal dust below the wood. I worry with chips that you won’t get a smoulder and they may catch on fire. What set-up ru using? BBQ/cabinet?
@@Food_D I am trying it literally right now this time with a tea light constantly burning under the chips, it’s making a pile of smoke! I’ll trying your idea of a ramping up pile next time ! Thanks!
Hey after creating this how to i place the salmon on top, do i put the salmon on top of a rack on top of this DIY smoker? Are there specific instructions on how the salmon will be smoked using this? Thanksss
Hi, this just creates the smoke. You still need a “chamber” to smoke in. Which can be anything - even a cardboard box. You just need airflow to allow the smoke to gather and release. I will link next comment to another video for a chamber but really most box type containers will do. Even a bbq with a lid that’s big enough to house the sieve will do...
You just need a chamber - bbq, smoke cabinet - even a cardboard box (seriously). Once the smoke is flowing it simply need to envelop the food over time (4-6-8hrs or more depending on how smoky you want it). Cheese and butter is a great way to start
Hi, if you did this over winter you wouldn’t worry too much about the butter melting but if temps rise it would melt the butter. In that case you can also add ice to the smoking cabinet. So the smoke still flavours the butter but no loss of form. You won’t need to do this for long either.
Interesting version Mr. Hughes! Thanks for introducing this special homemade system:) I used to love smoked cheese and bacon but I'm switching to vegetarian form of leaving and now I may start smoking some veggies... if it's possible... or maybe some apples or mangoes? Do you have any ideas what is possible to smoke from fruits and veggies?
+Victoria H (Victories Of Creativity) Garlic is superb and it preserves it too. I'll get back to you on the other fruits and veggies as I'm thinking some may be better hot-smoked...
You can cold smoke in a cardboard box (seriously, there is a product like this) so you just need a chamber that will allow air to flow. I use the Tabletop Smoker which is in my other videos...
You can use pellets to cold smoke, they may be a little more difficult to keep lit and smoulder (which is the main reason for doing it). Plus the tea lights and great for making sure the wood remans lit. Try it out tho for sure. 👍🏻
+HidetoraToujou wood chips and pellets would create to much heat, the surface area of dust allows it to smoulder slowly. Pellets and Chips would either ignite or go out. Hope this helps
+HidetoraToujou ...to clarify. You could use chips/pellets if you had an external area with a tube bringing in the hot smoke, which would have cooled by the time it arrives in the smoking chamber 👍🏻
gbsk12 okay, and I assume it was wood dust for cold smoking? Flare-ups can happen. You could loosely cover with tin foil next time as this also stops any condensation dripping and putting out the smoulder so should cover both issues. Also if you’re using a candle best to remove once you have a good smoke going.
@@Food_D Thanks for the answer. Nothing dripped down on the wood since I wass doing a dry run before I even had anything o the smoker.I had it lit and an actual fire going about 3 times and then the fire gradually went out and there were no embers within 5 minutes.
![[Sub Thai] APT. - ROSÉ & Bruno Mars](http://i.ytimg.com/vi/bYjhzP8x_uc/mqdefault.jpg)
Excellent idea! I use it in my Q300 Weber gas grill. Lift up the grill and place it on middle and one of the side burners. (While off) I ended up using Weber smoking pellets. Mine got wet by accident, the pellets turned into sawdust. This sawdust burns very nicely. I just light it one end with a food torch. Thanks for your video, this saved me money, no need to buy a pellet smoker tube.
This is a comment posted after the above post. The Weber pellet sawdust burned out in 2 hours. I’ll try pellets next.
Genius, Thanks, saved me from spending 30.00 on a cold smoker maze for our Wooden Garden offset smoker
You’re welcome David. Good luck 👍🏻
tried all sorts of stuff of the internet, soldering irons, tubes ,aquarium pumps, cans, but I looked at this and hey presto it works, I can get as much oak shavings as I want from local joinery shop but the secret for me was that I place a handful at a time in our lasses blender till it become dust , then i microwave them even though it feels dry then follow Mr Hughes directions. I get about 7 hours of smoke depending of outside temp but I always find that a single charcoal at the beginning of the process helps to ensure proper combustion. cheers David.ben
Ms G Wonderful, so glad to hear this. Using a piece of charcoal sounds a great idea too!
This really works! I've used it twice now. Brilliant!
+tony b thanks Tony. So glad I tried it out! 👍🏻
i wish I had seen this video earlier. Definitely a solution for me. Thanks a lot!
Thank you! 🙏🏻
THANK YOU DAVID!!! You just saved me a lot of money! (I was considering a smoking gun). I now use my stove top dome smoker for cold smoking cooked vegetables, cob corn, potatoes, cheese sauce (smoked mac and cheese!) etc. You made my day....no, my year!!!
Well even tho that year is 2020, I’ll take it! 😂👍🏻 thanks for your very kind words
An extraordinary intelligence..Bravooo. Thank you.. I am smoking sardines in a copper cooker now..How nice it works.
Oh how amazing. If you ever have any pics I’m Food-D on most social media 👍🏻👍🏻👍🏻
I've been stressing over trying to keep my smokinglicios dust lit for a long time. I've put my smoke generator under the wood stove to try to dry it out and that didn't work. Microwave! So simple. Thank you!
Ah you’re very welcome. Even fresh out the packet dust can sometimes need Blitz 👍🏻
made my own cold smoke generator from a wire basket I took out of an old deep fryer, pasta strainer also works good, go a bit biigger for longer smoke, I get easily 4-5 hours out of mine, I put a video up on different ideas of what you can cold smoke if interested
Ah the artisan (commercial) size! 😀👍🏻
That looks good! I had the same Idea and made it using heavy gauge .063 - 304 Stainless Steel mesh for maximum air flow and durability. I call it the Smoke Ring It works great and stays lit. I love your DIY version
Haha, yes Dennis, yours sounds more of a commercial version!! Great work
Looks extremely simple!! Thanks!
However, one thing I don't understand is where does the food go or how do I capture the smoke? A picture of meets already smoked without the smoker didn't really give a clear idea ..
Yes it’s a good point as this was really just the “how do I create the cold smoke” video. There were plenty of how to cold smoke videos - using just a cardboard box, so I don’t think I needed to add my own
Brilliantly simple. Fantastic video, thank you.
Ur very welcome. I used it again as recently as last week 👍🏻👍🏻
Wow, so simple but so handy! Great video!!
Thanks for taking the time to watch. I may not be your core market demographic but I've just watched your First Impressions video. Atb! x
It is so helpful. Thanks
Good luck! 👍🏻
Found you on twitter, but this is awesome, smoked salmon it one of my favorites snacks, plus in the summer ill work close to 15 hour days so seeing this is gonna save me some time from making dinner everynight :) so thank you for this
Ah yes I saw you too. Thanks, this is fast becoming my most popular video and I get some lovely comments (like this) 👍🏻👍🏻
definitely giving this a try! thank for the video!!!
Please do, I used it for most of the winter and will be using it again this month (same kitchen sieve/strainer from the video) :-)
wooow, looks so easy and handy. I was wondering how do i capture smoke in whiskey glass if I am planning to make a smoky cocktail?
Another great (theatrical) way to capture in the glass is a blow torch on a cooking plank (think planked salmon) and then put the glass over the smouldering wood. 👍🏻🍸
@@Food_D that's a good one, thanks man 👍
Very welcome Sandeep 👍🏻
Super idea thanks!
That is GREAT! THANK YOU SO MUCH!!!
Wow very Nice idea
Great idea! Many thanks for the video!
Is this basically basically those maze shaped cold smoke generators people out in charcoal grills to cold smoke with? So I can just stick this in my grill with salmon and get cold smoked salmon?
+HidetoraToujou absolutely
The best! Thank you!
Very welcome. Thanks
THIS IS SUCH A GOOD IDEA!!! GOD I LOVE TH-cam. LMAO
Haha, it’s done it’s time has this vid 👍🏻
will be trying this on chillies I reckon, shame I just put a bunch in the dehydrator already
Ah no worries - will make a good comparison - smoked / non smoked 👍🏻
Thank you, spot on
Can you use wood chips in this mine won’t stay lit , luckily no food wasted just a few test burns in my diy box
It’s an issue I see raised a lot. What I have seen help is to maybe do a thin layer where you start the fire and have it build up in thickness. Airflow is a concern as is the wood dust humidity. I have also seen people sprinkle charcoal dust below the wood.
I worry with chips that you won’t get a smoulder and they may catch on fire.
What set-up ru using? BBQ/cabinet?
@@Food_D I am trying it literally right now this time with a tea light constantly burning under the chips, it’s making a pile of smoke! I’ll trying your idea of a ramping up pile next time ! Thanks!
@@chrisw9445 okay, remove the tea tree light once you get it smouldering 👍🏻
very nice video! May you do more with recipe
+notsolucky thanks. Bacon recipe on its way.
Hey after creating this how to i place the salmon on top, do i put the salmon on top of a rack on top of this DIY smoker? Are there specific instructions on how the salmon will be smoked using this? Thanksss
Hi, this just creates the smoke. You still need a “chamber” to smoke in. Which can be anything - even a cardboard box. You just need airflow to allow the smoke to gather and release. I will link next comment to another video for a chamber but really most box type containers will do. Even a bbq with a lid that’s big enough to house the sieve will do...
th-cam.com/video/Tw9HELrUBhI/w-d-xo.html check this one out 👍🏻
I may sound daft - but what do you put this in, and where/how do you place the food you want to smoke? LOL
You just need a chamber - bbq, smoke cabinet - even a cardboard box (seriously). Once the smoke is flowing it simply need to envelop the food over time (4-6-8hrs or more depending on how smoky you want it). Cheese and butter is a great way to start
Check my bacon or smoked salmon vids
KSP music!! We're in space :-)
Not the first to mention this 👍🏻
How exactly would one do smoked butter please?
Hi, if you did this over winter you wouldn’t worry too much about the butter melting but if temps rise it would melt the butter. In that case you can also add ice to the smoking cabinet. So the smoke still flavours the butter but no loss of form. You won’t need to do this for long either.
@@Food_D how long for please.?
Similar to cheese (in fact you could stick it in there with the cheese) 2-3 hours max.
Does this work with pellets?
You’d maybe what a bigger mesh (holes£ to get max air intake for the pellets
Interesting version Mr. Hughes! Thanks for introducing this special homemade system:) I used to love smoked cheese and bacon but I'm switching to vegetarian form of leaving and now I may start smoking some veggies... if it's possible... or maybe some apples or mangoes? Do you have any ideas what is possible to smoke from fruits and veggies?
+Victoria H (Victories Of Creativity) Garlic is superb and it preserves it too. I'll get back to you on the other fruits and veggies as I'm thinking some may be better hot-smoked...
Ok! Will be looking forward to hear the news!
I'm using it for a cold smoke salmon and spicy salami. Thanks a lot
Great to hear I’m glad everyone is getting so much out of it. I’ve used mine about 10 times this winter 👍🏻
great idea nice video
Thanks Sam.
+Sam Kingston thanks Sam, have you tried it?
No but if ever in a pinch
to smoke cheese this would just as good as a amezen tube.
Where do I put the things I want to smoke
You can cold smoke in a cardboard box (seriously, there is a product like this) so you just need a chamber that will allow air to flow. I use the Tabletop Smoker which is in my other videos...
Bravissino!
Per quanto dura il fumo?
Circa 4-8 ore
hi. How long does it last for the whole ring?
+Vova ******* hi, airflow makes a difference but you should get 6 hours out of the one shown in the video. Fill to the top and make sure it's DRY 👍🏻
Full view and full view on adds on every video
Just starting yours 👍🏻👍🏻👍🏻
Great idea, what are you using for the body of the smoker? (the box?)
I actually have a smoker, you can even use a cardboard box if you want tho (for cold Smoke)
Thanks so much! I've set my other half onto making a wooden smoker. Cant thank you enough for this video as people make it seem like rocket science.
what kind of wood did you use?
Alder/beech is great 👍🏻
@@Food_D great! I'm having a hard time finding sawdust. Can I use pellets or wood chips? Also, could I just use a match to light?
You can use pellets to cold smoke, they may be a little more difficult to keep lit and smoulder (which is the main reason for doing it). Plus the tea lights and great for making sure the wood remans lit. Try it out tho for sure. 👍🏻
@@Food_D ok, great! When I put the strainer in the grill, do I close the lid? I think that would cut off oxygen
also, you're saying I have to have a tea light on on the sawdust during the whole thing? Will it last 6 hours?
How many hours did the wood dust in your vid last?
+HidetoraToujou just over 6 hours 👍🏻
David Hughes is it important to us wood dust only? like would the same amount of weight of wood chips or pellets work too?
+HidetoraToujou wood chips and pellets would create to much heat, the surface area of dust allows it to smoulder slowly. Pellets and Chips would either ignite or go out. Hope this helps
+HidetoraToujou ...to clarify. You could use chips/pellets if you had an external area with a tube bringing in the hot smoke, which would have cooled by the time it arrives in the smoking chamber 👍🏻
Mine lit for a few minutes and was on fire and then went out completely. Why?
What wood (dust) did you use ?
@@Food_D I used birch.
gbsk12 okay, and I assume it was wood dust for cold smoking? Flare-ups can happen. You could loosely cover with tin foil next time as this also stops any condensation dripping and putting out the smoulder so should cover both issues. Also if you’re using a candle best to remove once you have a good smoke going.
@@Food_D Thanks for the answer. Nothing dripped down on the wood since I wass doing a dry run before I even had anything o the smoker.I had it lit and an actual fire going about 3 times and then the fire gradually went out and there were no embers within 5 minutes.
Can it be this simple?
Yes Chris, yes... 😂
space program music
+Moshe Kruger is it? I've played that too ☺️
kerbal