COLD smoking with pellet tube? Guide to cold smoking in your Kamado Joe (TOP 4 recipes to smoke)

today i'm going to show you how to cold smoke my top four favorite things for cold smoking using a pellet tube smoker hey i'm james from smoking dad barbecue and today is all about cold smoking now this is not something that you can normally do easily on a kamado style cooker because in order to get great smoked taste you need clean combustion you get clean combustion using charcoal or to get some wood smoking and you typically get more heat than what you want so to help overcome that problem we're not going to use normal charcoal at all we're going to be using a pellet tube smoker and keep those temperatures well below 150 degrees fahrenheit i don't even think we're going to see that so let me bring the camera a little bit closer and i'll show you how to set up for today's cook as well as introduce you to the four recipes that we're going to be doing at the same time on the big joe okay so the first thing we're gonna do is load up our pellet tube smoker this is a six inch one this will be good for at least two or three hours of smoke if you get a 12 inch one you about double that for uh you know four or five six hours of smoke so let's go ahead and load up i'm using some oak based with peach wood for smoke i like that light nice mild fruit wood and it gives great smoke on a whole bunch of different recipes so we're going to do is we're going to go ahead and fill this up to the top just like that open up our big joe which i've already removed the grates and cooking grids we're going to put the heat deflectors in just again make sure there's no heat even this is a small fire it's still going to be putting off some btu and to light this i've cleared an area in the center we're just going to go ahead and stand that up light it let it burn for a minute or two and then we're gonna go ahead and blow that fire out and just continue to smoke let's go ahead and light that up okay so now that this has had a couple of minutes to burn that's going to ensure that it continues to burn down the pellet tube and we won't have any fire going out we're going to go ahead and just blow this fire out it'll start smoking as well as installing our heat deflector plates on our big joe [Music] okay so as you can see i installed the x accessory ring on the second tier of the divide and conquer that's just so there's a bit larger of an air gap so that that smoke has room to go and come up around these deflector plates without accidentally putting our fire out let's go ahead and push these together and then we'll stall our grids [Music] okay so now that we got our grids in let me tell you about the four things that we're going to smoke today and why i think they're awesome for cold smoking so the first one is going to be a little bit unconventional we're going to cold smoke some water yep that's right some water because this can make some amazing ice cubes if you want to add this to your drink and control the smoky level a smoked ice cube is one of the best ways to do that and if it's getting too smoky the only solution is to drink quicker and you'll be fine either that or for other reasons the second thing that we're going to uh cold smoke sticking with the drinking theme is some bourbon now don't go get your most expensive favorite bottle for this where you're actually going to notice an appreciable difference is in that value range so find your favorite value bottle of bourbon and this is just going to up that to that next level where you start thinking you know you're noticing flavor profiles that compete with bottles sometimes 50 double the price of the bottle that we're cold smoking so that's the second thing that we're going to do today the third recipe that i'm going to show you how to do is some cold smoked nuts and so we're going to do some almonds today i've got a little bit of butter melted and we're just going to drizzle that over top as well as add some spicy rub you can use any one you like today i'm going to be using slap your mama just because that is aptly named it really will wake up your taste buds i think it's going to be fantastic and last but not least it wouldn't be a cold smoking video without doing some cheddar cheese you can smoke lots of different cheeses whether it's a gouda or mozzarella but today we're going for an aged cheddar so let me bring you a little bit closer i'll show you how we're going to set up on the big joe as well as walk through some of the different timings for each of our ingredients okay so i'm just going to be using a couple foil pans for our cold smoke so what i'm going to do just get our water here pour that in fantastic and i'll slide this under our grid expander this is the classic joe grit expander the i have the big joe it's just in the garage this is quicker and we don't need that much extra space in case you're wondering give us our second level the next foil pan is going to be our bourbon and i'll put links down below for everything but i'll show you these now in case i forget later this is going to be what we later seal up and we're going to pour our smoked water in to make our smoked ice cubes let's go ahead and add our bourbon we're going to use maker's mark today [Music] so save the bottle we're going to funnel this back into the bottle later on so next we're going to do our nuts so i've just got tray here go ahead and add some butter as well some of our slap your mama hot rub and i'm going to mix these together [Applause] and last but not least we're going to add our cheddar cheese make sure our bottom vent down below is open and then we'll go ahead and close this and make sure our top vent is also open okay so now that we've got everything on our grill let's do a quick recap of the different timings and what you may want to do or not do in some cases for the smoke session so the water and the bourbon both work a similar way here which is if you stir them or go too long they can cross a line where that smoke becomes too much so if this is your first time doing it i recommend not stirring and only going about 30 to 45 minutes the bourbon we're going to put back in the bottle and if you can wait uh at least a day makes a big difference in terms of the flavor just really uh being accepted and melding with the the rest of your bourbon bottle same for the ice naturally put it in the fridge wait till the next day then you're good to go the nuts out of this you know four recipes that we're doing is the only one that you can dig into same day if you're so inclined and the cheese has the longest timetable this one actually is better if you wrap it in saran wrap once we're done the cold smoking and put it in the fridge for about three days and that is worth its weight in gold as that smoke just really seems to get concentrated and distribute itself more evenly throughout the cheese and it tastes much much better three days on than it does if you cut into it right away so that's it so that's our game plan we're gonna let the two liquids go 30 45 minutes pull them off and then i'm going to let the cheese and the almonds go the entire duration of our smoke tube so i'll rejoin you in a little bit when it's time to start pulling things off okay so i don't know if you can tell but our temp gauge has not moved and i've just recently recalibrated this like to do that spring and fall i just did a video on how to do that if you haven't checked yours i'll put a link down to that as well so you can find that video let's go ahead and remove our water and our bourbon and we're going to let the nuts and the cheese smoke a little bit longer so first up i'm going to do the bourbon because i've dried out our pitcher here and so just go ahead and carefully get this going awesome i'm just using this because anything with a little bit of a lip makes it easier to pour into the bottle okay so we're going to seal this up and again let that sit overnight and so the game plan here with the water is we will just assemble our cubes do this over the sink is a little bit easier but we'll just fill those up i can pour any water that i drop back in you just fill it up to the lines and go ahead and put that in the freezer so get this out of the way close it back up and we're gonna let the cheese and the almonds continue to smoke till we're out of smoke okay that is it for our video today we've got everything off it's gonna sit overnight and since we're not eating anything right away we're gonna wait up to three days for the cheese there's not really a taste test but i do hope you give this method of cold smoking in your kamado joe a try it is such a treat i don't remember the price of the pellet tube smoker but it's i think around ten dollars i'll definitely have it on my holiday gift buying guide that i'll be releasing in a week's time for that barbecue fanatic in your life or yourself if you're watching this you want to go ahead and look for deals on uh black pride or anything like that anyways i'm james from soaking dead barbecue signing off and before you go please let youtube know you like this video by smashing the like button and hit subscribe to catch future videos until then don't be afraid to fire it up [Music] you

Channel: Smoking Dad BBQ

Views: 23,539

Rating: 4.9291339 out of 5

Keywords: kamado joe, smoking dad bbq, big green egg, cold smoke cheese, cold smoker, cold smoke generator, cold smoke tube, cold smoked bourbon, cold smoked whiskey, cold smoked cheddar, cold smoked cheese, cold smoked ice cubes, kamado joe cold smoke, big green egg cold smoke, big green egg cold smoker, big green egg cold smoker attachment, big green egg cold smoke generator, how to cold smoke cheese, how to cold smoke, primo, vison, ceramic bbq smoker

Id: 71teQWySVts

Length: 10min 51sec (651 seconds)

Published: Tue Nov 10 2020