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Modifying DPP Fat 50 for Cold Smoking?

 
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krek
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Joined: 19 Jun 2007
Posts: 233
Location: Missouri

PostPosted: Sun Nov 10 13 3:50 am    Post subject: Modifying DPP Fat 50 for Cold Smoking? Reply with quote

I've seen one too many smoked cheese threads this Fall... I have a DPP Fat 50, is there a way to modify it to cold smoke?

I was thinking about a small fire with a long exhaust that entered the firebox of the Fat 50? Would it draw through the pit?

Is there a better way without adding to the pit collection?
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Tony
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Joined: 06 Feb 2005
Posts: 3482
Location: Rehoboth Beach ,Delaware

PostPosted: Sun Nov 10 13 7:21 am    Post subject: Re: Modifying DPP Fat 50 for Cold Smoking? Reply with quote

krek wrote:
I've seen one too many smoked cheese threads this Fall... I have a DPP Fat 50, is there a way to modify it to cold smoke?

I was thinking about a small fire with a long exhaust that entered the firebox of the Fat 50? Would it draw through the pit?

Is there a better way without adding to the pit collection?


" I have a DPP Fat 50, is there a way to modify it to cold smoke?"

Sure...I can't think of ( Shocked Laughing ) any smoker chamber
that cannot be easily modified to cold smoke any type of consumable food.

"I was thinking about a small fire with a long exhaust that entered the firebox of the Fat 50? Would it draw through the pit?"

Heat is not a friend of cold smoking. Where would You build that small fire and how far away from the firebox would You think You might place it? Yes, If the "long exhaust" from the "small fire" were pitched with a positive incline, I would think that You would achieve what You are looking for.

"Is there a better way without adding to the pit collection?"

Well, it's been said,"Where there is a will,There is away."

I can't think of any better way than trying what You first suggested so than you will know firsthand if it works with your smoker or not! Wink

I hope others here will chime in and give their thoughts...

Ya'll already got mine! Laughing Cool

Best Regards,

Tony Laughing
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