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Yes.

No.

I have never cold smoked anything.

[Bentley]

I some times see a post in a thread and they get me to thinking of how outside the main stream we may be.  LowSlowJoe had made a comment about a unit that would hold a lower temperature range.  Then Redapple comment about a unit that might add Cold Smoking as a feature.  I just wonder...with Joe Public... if these things would ever even cross his mind when looking for a "BBQ"?

[Free Mr. Tony]

I'd like to, but don't. Wish I had a dedicated unit. Part of the reason I bought the pg500 was for that. I think I did it twice. It worked. I just didn't use it for that. Also, built a box a couple winter's ago. Couldn't dial it in, and it was a space hog. I trashed it when we moved.

[cookingjnj]

I have never cold smoked but on the list of things I want to give a try. Just not enough time. Or enough days to do everything I want to try. Gotta keep it on the list though.

[Bentley]

I have come to believe I am a warm smoke guy,  To truly cold smoke, you need a large smoke house like Mt Vernon where you can start a fire that has some air circulation and just let it smoke for days, or you need to pipe in good clean blue smoke as I have seen some do from other units.  I have come to believe that is the only true cold smoking.

That is why I am looking forward to this vertical for the pork belly an the sausage smokes, I will take clean 150° blue smoke over white 75° smoke!

[Bar-B-Lew]

What is considered a cold smoke temp vs a warm smoke temp?

[Bentley]

For me it would be <75° for Cold and 130°-150° for Warm.

[WiPelletHead]

What is considered a cold smoke temp vs a warm smoke temp?

From what I can find, it's either a cold smoke or hot smoke.

Cold smoke is under 120 and does not cook the food.

Hot smoke is 150 or more and does cook the food.

No info on a warm smoke.

[Bar-B-Lew]

For me it would be <75° for Cold and 130°-150° for Warm.

Depending on ambient temp, you could do both in the MAK side chamber while the main cooking unit is running based on my experience with my unit.  It depends on what the main unit controller is set at and ambient temp.  I have smoked cheese in the side chamber at 50°-90° within the last year with the grill set on the Smoke mode; and my first try at jerky before knowing any better was in that 130°-150° range but the grill was cranked up pretty high.  I don't even remember that as it was 5-6+ years ago.

This is where I think the MAK may separate itself from many units out there, but it is quite a chunk of change to buy the side chamber and enough additional grill grates for it.

[mowin]

You definitely don't need a elaborate smoker or setup to cold smoke.  A large cardboard box and a amazn tube smoke generator.  Make sure the ambient temperature is low enough.  I like my pit temps in the under 70* but above 40* range.   

[CaptJerry]

I use a smoke tube and Savannah Stoker set to fan only.

[Conumdrum]

When I do cheese, it's just a smoke tube in my old masterbuilt electric and cold outside.  When I do jerky I use the heater on the smoker for about 105f.  I did add a small fan and a chimney to my Masterbuilt. And a smoke tube.  That reminds me, I got a pork loin I need to turn into jerky.

[hughver]

I use a smoke tube and Savannah Stoker set to fan only.

Ditto and a cold day.

[Canadian John]

 
Several decades ago, our local butcher where were living at the time smoked his meats at home. The plywood constructed smokehouse was about 3 to 4 feet wide and deep with apx. 7 feet of height. It sat on bare ground/earth. On the ground were several small smouldering sticks of wood  lying in a radial configuration burning from the centre out. The front had a large well fitting door.. Inside were many hooks at several levels holding meat..That is all I can recall other than his meats were very much in demand.

[BigDave83]

I do cheeses often and have done canadian bacon cold and hot smoked as well as buckboard bacon. I rarely see bellies around here. I also like to cold smoke hard boiled and peeled eggs.

[Fire708]

Ive done cheese with a tube smoker. Some came out really good. I just keep forgetting to do it again.
I’d really like to try to make my own bacon also.