Best cold smoke method (Bella's, Cold Smoke Plate, or A-MAZE-N)

[nekojita]

I just ordered my Smokin It #2D and plan on doing a fair amount of Nova (cold smoked salmon) and I was wondering if anyone had any opinions on which method works best?

From my research on the forum it doesn't seem like there is much on the Bella's setup (its a little spendy), the cold smoke plate seems to work with limited success, and most ppl seem to use A-MAZE-N + torch start + opening/closing the door periodically.

Input much appreciated. Thanks!

 

[old sarge]

I do not cold smoke so I cannot really say one methodology is better than another. However, I watched a video a while back that intrigued me. It may or may not help you but it is fun to watch and the guys have a lot of cooking videos.  I do like the design of the Bella.
https://www.youtube.com/watch?v=os7XsxWUiqI

 

[nekojita]

Thanks! I had watched that video and the Bella is definitely better than Smoke Daddy’s unit hoping others chime in with more info

 

[old sarge]

It always helps to get some first hand user experience. Use the search feature and just type in Bella.

 

[nekojita]

There is literally nothing coming up on Bella in these forums other than this post...

 

[OldeSmoker]

I have the Bella cold smoke generator on my 3DW and I have used it for a couple of months now. I can’t speak from a comparison standpoint verses the cold smoke plate or the A-MAZE-N unit. I did some research on those methods and the Bella and I was looking for a more permanent solution for my cold smoking needs. The Bella works great and it is so easy to adjust the smoke output. I use a 50/50 mix of pellets and wood chips and it does exactly what the video claims it does. It can also be used for hot smoking as well if you want to use pellets. The heat it produces is very minimal and I am able to keep the interior temperature of the smoker very low for cold smoking. Especially if the outdoor temperature is below 80 degrees. Even if it is warmer outside the interior of my smoker doesn’t get much warmer than the outside temperature. It is plenty cool for fish, cheese, etc. I leave my Bella on my smoker all the time and my cover fits right over it. It produces awesome smoked salmon (Lox).

 

[nekojita]

Thanks very helpful! I was assuming the Bella was likely the best way to go, so will probably go down that route myself. I would love to see some pics of your lox (and a recipe).

 

[old sarge]

There is literally nothing coming up on Bella in these forums other than this post...

I typed in bells in the search box. A full page of related posts came up.

 

[kymonopoly]

There is literally nothing coming up on Bella in these forums other than this post...

https://www.smokinitforums.com/index.php?action=search2;params=eJwtj81ug0AMhN8ll17mgL02kKdBsFgi1RaqDWlViYfvEHGxZj6N_8b5Z1xzzMfH0Ry3Y6qnUiQY5A5HaiAtVKCEAukgPYRQIYwkJEO6Izk6aAOlJGthLVIHcxizDjpFDxOYwjidXbRMsHJPAxe4whPc4A5v4R28503PZfsd8vb1XWIPXnei1_QZeR-2tfxdZKs7VY0S74cuNMyPSjzHM58kxpoX-ilKGf8B2CdHQw..;start=0

 

[OldeSmoker]

My go to cure for Lox is as follows.

The Cure:
1.5 tablespoons fresh ground black pepper (yes, fresh ground is better)
2 cups brown sugar
2 cups Course Kosher Salt
1 tablespoon fresh lemon zest (Don’t skimp)
3 cloves of crushed garlic (I would use more if it was up to me)
1 teaspoon crushed fennel seeds

Mix all ingredients together well and place a .375”-.5” layer in a 9X13 baking dish. Press salmon sides into the cure, (don’t forget to remove the pin bones) Then pour remaining cure over the top of the salmon and  tamp it down to encompass the fish. Do not allow any air pockets. The fish needs to be encompassed in the cure. In my opinion the Salmon needs to be in the cure for 48 hours. It is better with more flavor. 24 hours is not enough time. I will be curing and smoking more Lox for Christmas. I will post additional photos.

 

[old sarge]

There is literally nothing coming up on Bella in these forums other than this post...

https://www.smokinitforums.com/index.php?action=search2;params=eJwtj81ug0AMhN8ll17mgL02kKdBsFgi1RaqDWlViYfvEHGxZj6N_8b5Z1xzzMfH0Ry3Y6qnUiQY5A5HaiAtVKCEAukgPYRQIYwkJEO6Izk6aAOlJGthLVIHcxizDjpFDxOYwjidXbRMsHJPAxe4whPc4A5v4R28503PZfsd8vb1XWIPXnei1_QZeR-2tfxdZKs7VY0S74cuNMyPSjzHM58kxpoX-ilKGf8B2CdHQw..;start=0

That is what I was referring to. Besides that, there may not be too many people  on this forumwho go the cold smoking route.  One of the reasons Amazen is popular on many sites is because lesser smokers produce mediocre smoke due to their design and/or some folks want several hours of smoke.  And it was one of the first devices of its kind out of the gate.  And it has done well.  As for the Smoke Daddy, different style  and also very popular.  But as the video showed, it produced somewhat hotter smoke and for a shorter period of time.  I know Steve worked hard on several proto-types,  before he had the Bella just the way he wanted it and could get those long cool smokes.  I hope this helps.  If you have additional questions, shoot Steve an email. He will get back to you.

 

[nekojita]

I went ahead and ordered the Bella (as my #2D is a newer unit it comes pre-drilled with all the holes etc.) and I'm looking forward to making as posting pics of my novalox in the near future.

Thanks for the recipe Old Sarge!

 

[old sarge]

That would be OldeSmoker, not me.

 

[kona77]

I posted this on the bacon thread but I finished two pork bellies last week and used a 12" smoke tube (not the A-MZ-N" brand) that I bought on Amazon for $15.. Filled the tube with cherry pellets (traeger brand) and it gave 5 full hours of smoke in my 3D.. Just removed the fire box and lit/started the tube smoker for 5-10 minutes outside my 3-D..  Great inexpensive option for creating cold smoke.. Internal box IT never went over 80 so it would be a good option for cheese.

 

[WI 5D WiFi]

I realize this is an older thread but I have been strictly using the Bella and the James on all batches of sausage and it works perfectly every time always out lasting the 6-8 hours I need. I am burning a 50/50 mix of pellets and little 1/8" Cherry Wood Sawdust Chips from Walton's, they seems to light easier and smoke more which lets me turn the air pump down for a nice gentile smoke.

 

[old sarge]

Very nice.  I bet you appreciate the roominess!

 

[tpcdelisle]

Those sausages look great Rich. I haven’t had a chance to make sausages and use my Bella yet, but I’m stocked up, got my “Meat” brand grinder and will get going in the next few weeks. 

 

[kcobbva]

While an older thread, I can say that the Bella does produce more smoke, and probably because of the added air flow via the pump.  I have A-Maze-N pellet smokers, other similar tubes, and a square a-maze-n pellet tray.  I smoke cheese all the time when the temperatures drop outside, and folks ask for it frequently.  Typically, I smoke for 3 hours and pull the cheese because it becomes over smoked after that.  With the amount of smoke coming off the Bella, I might drop that to 2 hours.  I'm going to run a test after the holiday this year and see how it performs, but definitely provides more smoke from what I saw last weekend, (again probably due to the air flow).

 

[old sarge]

I'm sure you know that you can adjust the Bella output. But tinker around till you get the results you desire. And enjoy!