cold smoke plate

[mikehoff30]

I love my 2D and recently attempted to cold smoke some wild salmon.  My old man runs a salmon boat out of Bodega bay CA and I have a regular supply of fresh wild salmon.  Using the cold plate I end up with a smoke box fire because the temp probe for the PID sits in the cold chamber of the box (above the cold plate) causing the element to run constantly.  Please help!

 

[Glock_21]

Have you considered the Bella Smoke Generator?

I don't have the cold smoke plate so I can't speak from experience there.  But the Bella is pretty awesome.  It does its job very well.

https://www.smokin-it.com/product-p/bsmkgen.htm

 

[old sarge]

With the element at the top of the smoker, I also suggest the Bella for cold smoking.

 

[Pork Belly]

Loose the cold smoke plate and run the smoker at 100.

Start with chips, or small pencil size strips of wood in the fire box. leave the door open and crank the heat. When you see good smoke starting cut the heat and wave the door a couple times to move the hot air out. Seal the door and check it in an hour or so. Add wood and adjust the shelves and fish as needed.

When I first got my #3 many years ago, the Cold Smoke Plate was going to be my next accessory. I found it is not necessary, I make great food without it.

 

[barelfly]

Brian,

You may have just saved me from buying the plate then. When you start the smoker, what temp are you cranking to?

Also, and not to take away from the salmon, but have you tried this with sausage as well, and I’m talking sausage that has cure powder.

Thanks for:the post!

 

[LarryD]

I bought the smoke plate with my #2 and got it to work, but it really wasn't convenient.  Get an amazen or similar tube or an external generator.  The plate is high-effort.

 

[Lonzinomaker]

Mikehoff,
Are you trying to do a lox type smoke or just plain smoked salmon?
I have done several batches of cool smoked salmon without the cold plate.  I found the cold plate didn't help much for my smoking.

 

[Pork Belly]

Jeremy,
I crank the temp over until it wont turn further what ever that number is.

The method I described is how I cold smoke, my jerky, some bacon and fish. I have never cold smoked sausage.