Author Topic: Question about Cold Smoke Plate  (Read 433 times)

Donmac

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Question about Cold Smoke Plate
« on: June 07, 2017, 02:15:38 PM »
I just recieved the Cold Smoke Plate for my 3D and have a question.

It seams to fit tightly with no openings around edge and there are no holes to let the smoke from below through.
How does the smoke get to the food chamber?

Edit: ok I see that that it leaves an opening at the door when you close it. Do you push it all the way to the back of smoker or do you leave a small opening at the front and rear? just wondering.
« Last Edit: June 07, 2017, 02:39:21 PM by Donmac »
Don from New Hampshire, 3D & #1 Owner

swthorpe

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Re: Question about Cold Smoke Plate
« Reply #1 on: June 07, 2017, 03:51:03 PM »
I always pushed it all the way to the back and I got plenty of good smoke.   I suspect you could do either.
Steve from Delaware
Smokin-It #2

LarryD

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Re: Question about Cold Smoke Plate
« Reply #2 on: June 07, 2017, 10:18:00 PM »
I bought one, too and have also been wondering about that.  I'll have to wait until this 'winter' so that it's remotely cool enough since we're into 90+ degree days.  (Winter is in quotes because I think there less than 10 days this past winter where it even got to freezing.
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SconnieQ

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Re: Question about Cold Smoke Plate
« Reply #3 on: June 15, 2017, 02:36:14 AM »
Smoke will find it's way through the tiniest spaces. I don't think it matters how far you push it in.
Kari from Madison WI "77 Square Miles Surrounded by Reality"
SI Model #1 with "Libby the dog" poultry skin eating accessory
Weber Smokey Mountain (are we still friends?), Weber Kettle Grill (stop complaining WSM, I still have a chance)
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Walt

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Re: Question about Cold Smoke Plate
« Reply #4 on: July 22, 2017, 09:47:50 AM »
Larry,

An external smoke generator, like Smoke Daddy's Big Kahuna, and a couple of jugs of frozen water can resolve your "winter" issue. I cold smoke year round in Louisiana with no concerns to the external temperatures.
Walt from South East Louisiana
Model#2 Bypassed with
Auber PID WSD 1200 GPH
Weber EP-330 LP grill

Limey

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Re: Question about Cold Smoke Plate
« Reply #5 on: July 22, 2017, 12:02:16 PM »
+1 on Walt's comments.
Roger from the Florida Keys.
Two SI#3s, both with switched bypass and Aubers(different locations), Viking, Jenn Aire & five TEC infra red grills. Recently acquired UDS.