COLD smoking with pellet tube? Guide to cold smoking in your Kamado Joe (TOP 4 recipes to smoke)

[@AnchorRoom1]

Love the idea for water and especially bourbon (I'll be trying some Buffalo Trace later) =!! Was fully expecting salmon and oysters! One of our favorites is also salt! Thanks for another great video and including the link to the pellet tube - headed to Amazon now!

[@SmokingDadBBQ]

there is an awesome world of cold smoke options. you listed some great options. reminds me I completely forgot the salt lol

[@samuelhowie4543]

Have you tried using wood chips in your smoking tube.

[@SmokingDadBBQ]

@@samuelhowie4543 i haven’t. Thinking was they would be harder to keep burning

[@Viewtoagrill]

Cold smoking is something that I absolutely want to do. Makers Mark is my go-to adult beverage! Thanks for the video James.

[@SmokingDadBBQ]

Thanks so much Johnny, cheers 🥃

[@jeffbobold]

Hey James; try honey next time. I did a tray of honey (large cookie sheet on the Big Joe) a while back and kept the heat down to 150 or less. I stirred the honey every 15 min or so for several hours. Even with the heat that low, the honey thickened up quite a bit, so I thinned it back down with apple cider vinegar. It's excellent on pulled pork! Your method of cold smoke would be perfect if you don't want to thin it out later. Thanks for the video! Love your channel!

[@SmokingDadBBQ]

i love the honey idea, will give that a try. Thanks so much

[@robertdewalt8711]

I use apple wood pellets for cold smoking cheese. I smoke for 2 hours and then vacuum seal for 2 weeks before opening.

[@SmokingDadBBQ]

fantastic. cheers

[@emmgeevideo]

I just made my first batch of smoked sausage. I used this video as my reference for the cold smoke at the end. You ought to try making sausage and doing some videos. Takes some time but the result was amazing. It’s yet another great way to use a Kamado Joe.

[@SmokingDadBBQ]

this is something ive not done yet, good idea

[@chrismcchicken2767]

Never heard of the bourbon or the almonds before. Will try those for sure, thanks James.

[@SmokingDadBBQ]

Hope you enjoy. the bourbon is one of my favourites... the almonds I like slightly better at 250f I direct but this is easy

[@richardcagle5475]

I like how his “cheap” bourbon is makers. Def not the most expensive, but not cheap in the us by most standards

[@BartlowsBBQ]

Great variety of cold smoking. These are on my list to do on my Kamado! Great stuff!

[@SmokingDadBBQ]

for sure. hope you enjoy it

[@chrise2312]

I smoked bourbon for old fashioned drinks, amazing.

[@SmokingDadBBQ]

The best!

[@biffjohnson2076]

I can't WAIT to start cooking with my Classic II. Should be here right before Christmas! Love your videos, James! Thanks!

[@SmokingDadBBQ]

congratulations

[@kevvids]

Thanks James, looking forward to giving that a go. I'm a beer and bourbon kind of guy, I've never thought of smoking my bourbon though. Cheers

[@SmokingDadBBQ]

give it a try. hope you like it as much as we do, just mind not going overboard with it

[@russellbrier1920]

Hello James. This maybe in another comment, but a video on how to make cold smoked salmon would be great!

[@SmokingDadBBQ]

its a mix of cold and hot, but i love this method - kzbin.info/www/bejne/b5WoZ4WZoZV1hs0

[@DamianInman]

Drink quicker! lol Thanks for sharing this one. From what I have seen, this is the easiest way to cold smoke. I still would love to see the dryer hose attachment from a Joe Jr.

[@SmokingDadBBQ]

That was my plan but the one i had got a hole when i went to use it, so i had to park that idea for a while. It works great

[@wisewoodworking2739]

Will this work properly for jerkey and or snack sticks?

[@toddwynia7491]

Great video. I really enjoy your channel. My source for smoked cheddar has gone away so I really want to try smoking it myself. You put it on the expander rack. Could I put it just on the main cooking grate since I won't be smoking water and bourbon at the same time as the cheese? Is that expander rack just to give you more surface area, or further separation from the smoking tube heat?

[@fortuneworks]

Awesome!! I’ve done cheese and salmon with my pellet tube, but didn’t wait 3 days for cheese. Will the next time. Can’t wait to try the whiskey!! Btw, followed your calibration video. Mine was 20° off. Thanks so much!!

[@SmokingDadBBQ]

glad to help

[@Kv82281]

Hi James, tip: try smoked chocolate as dessert and smoked butter for an amazing flavor profile with bread during dinner

[@SmokingDadBBQ]

Great idea!

[@matthewrs7]

I have to give the burbon smoking a try. If I can not buy lagavulin to get a smokey flavor that would be really nice. I did smoked cheese this summer and was blown away with the results. Though I did it on too hot of a day so A lot of oil dripped onto other things. I waited a month before diving Into it but oh how delicious it is! I will also try smoking salt and peppercorns to give away as gifts with my baked goods this Christmas.

[@SmokingDadBBQ]

you just nailed my favourite scotch .... Lavavulin 16

[@matthewrs7]

@@SmokingDadBBQ that's the one! It tastes like camp fire and has a nice long linger.

[@julyd.9201]

Can you cold smoke any liquor 🤔 and anything that you want with smoke favors. Thank you for your video I learn a lot. Never imagine something so simple could make cooking taste so great.

[@SmokingDadBBQ]

Yes you can! But start with water / ice cubes so you can regulate the amount of smoke

[@julyd.9201]

Thank you Will be ordering my tube for cold smoking from Amazon. I can't wait to try some new thing with this stuff

[@pb8039]

Great video James! I just tried it at first with my new big joe for apple wood smoked cheddar with the slow roller. Can you recommend the slow roller for this job? My Joe is still running and I guess it turns out good.

[@TheSillyKitchenwithSylvia]

Smoked cheese! Oh my heart!

[@SmokingDadBBQ]

It’s pretty special lol

[@danielwolman]

Hi James, I've just bought a cold smoking unit to use in my kamado, would you now think about using the sloroller?

[@WeberEnthusiast]

Thanks for sharing just ordered a smoker tube 👍👍

[@SmokingDadBBQ]

Hope you enjoy it!

[@abnpanzer8229]

We have a local distillery with some relatively young bourbon. Just tried your recommendation, using cherry rum pellets, and now waiting a day to see how it turns out.

[@SmokingDadBBQ]

fantastic. let me know what you think

[@abnpanzer8229]

@@SmokingDadBBQ unfortunately to say is was not good… would be an understatement. Here is what I may have done wrong. 1) started with a less than great bourbon. 2) 30 minutes may have been a bit long. 3) I know nothing of pellets and if 1 brand is better than another (I used cuisinart premium cherry rum) The smell was nice but the taste was horrible… extremely sharp/acrid and seemed oily?!? Will try again with a better bourbon and maybe less smoke. I’m not giving up on this

[@SmokingDadBBQ]

@@abnpanzer8229 try less smoke. Or smoke water and add smoke ice cubes

[@altonreid9726]

Another great video with a fascinating topic. I would love to see you make some homemade Texas style link sausage and do a cold smoke vs hot smoke comparison. I want to do this while hanging the links vertically. Keep up the good work.

[@SmokingDadBBQ]

Great suggestion!

[@FlourEggsYeast]

Awesome idea and anything with bourbon, we're all in lol (literally our last batch of recipes all had bourbon so we're on board).

[@SmokingDadBBQ]

Rock on! cheers

[@RumandCook]

Never thought about water :) I don't drink Bourbon (clearly a rum and coke kinda guy lol), but I hear Apple wood is really good with it as well.

[@SmokingDadBBQ]

haha yes your name does give it away. The water is great as you can use it in so many things

[@rtoole83]

Doesn't having the billowing white smoke form the tube go against everything we're taught about fire and smoke management for both kamados and offsets?

[@meatthecookk.2227]

Awesome video brother have cold smoked cheese but not bourbon or water sounds intriguing.

[@SmokingDadBBQ]

Thanks Matt. Definitely recommend those two

[@tristaneast8625]

Is the white smoke going to be an issue for flavour as it would when smoking meat proteins?

[@SmokingDadBBQ]

in short bursts its ok... you would not want a brisket in this white smoke for 18hrs

[@d.fremlin2354]

i like your list of products used.......always dissapointed to see how much the price jumps on amazon.ca!!

[@SmokingDadBBQ]

huge bummer. I list them so you know what to look for at better prices in Canada

[@beers-jackofbbq]

Great video James! I just got a smoke tube last month and have not used it yet and I also just got some Slap Your Mama, the regular and the hot and I like them. I am way behind on my video watching, but this one got my interest! Cheers1

[@SmokingDadBBQ]

Thanks so much. Try smoked salt when you fire yours up, thats good too

[@ionceateapinecone]

Hey great channel but if you want some solid cocktail advice: don't use the ice sphere. Pour your water into a small cooler and put that in the fridge, then take it out after the ice is frozen half way, pull that block out and you will have perfectly clear ice for cocktails that looks a million times better.

[@SmokingDadBBQ]

Thanks for the tips!

[@thegranitesmoke9693]

Perfect timed video as I just received my ProQ cold smoke generator 2 hours ago (UK - Time) and was not sure if it would work in my Kamado Joe - Question answered! Also a few nice ideas. Many thanks.

[@SmokingDadBBQ]

Glad it helped. forgot to do salt, that smokes well too

[@thegranitesmoke9693]

@@SmokingDadBBQ Sounds Good - Hoping to start with Garlic, Cheese, Butter and Salt. Fingers crossed it goes to plan.

[@SmokingDadBBQ]

@@thegranitesmoke9693 love the sounds of that plan

[@Boatsidebbq]

SDB: Use discount Bourbon! Makers Mark Ad team: C'mon man

[@SmokingDadBBQ]

hahahaha ... sorry to the ad team if your watching this

[@Boatsidebbq]

Well if they are mad, that word discount can be edited to premium with a simple sponsorship.

[@SmokingDadBBQ]

@@Boatsidebbq hahaha it’s always going to be cheap and cheerful in my books. But hey, I drink it, smoke it and continue to buy it so if they want to throw some samples my way there will be no complaints lol

[@TheMcdred]

Fantastic example of how to cold smoke! Regarding the almonds, are they raw and unseasoned? If so, do you roast them later?

[@SmokingDadBBQ]

thanks. these were from Costco already seasoned. the almonds come out even better at 250f in the Joe vs cold smoking

[@cgreene522]

@@SmokingDadBBQ Have been meaning to do this cold smoke for the longest time… still curious; raw almonds?

[@mattkozakewicz3952]

Hey James, love your videos, entertaining and informative! What do you think of using the sloroller when cold smoking to get the "hyperbolic chamber" smoke action?

[@SmokingDadBBQ]

thanks so much Matt... i am not sure there is enough smoke pressure to get the benefit of the 20x better convection it provides when there is heat, a fire drawing in air and pushing it out top... but can't hurt to try lol

[@eddieparker2623]

Thanks for asking this! I was wondering the same thing. I'm still a newbie so I want sure if you need a lot of heat for the slow roller to do it's thing (after all, convection requires a lot of air flow AFAICT). I'd be interested if someone tried this,: going to smoke some cheese tomorrow!

[@user-mc6df1ep3c]

Incredible video love your channel just bought a classic 3 , thought my wife was going to kill me lol. I want to do a rotisserie turkey for Thanksgiving any tips ? I need to impress her to justify the purchase

[@SmokingDadBBQ]

congrats on the new grill. sure thing, check this out - kzbin.info/www/bejne/bmbImot-hJd_mbc

[@kevinrutledge9602]

Alton brown uses a chimney, bundt pan. a bowl, and ice to make a liquid smoke. Wonder if that could work out the top.

[@SmokingDadBBQ]

sounds like a fun weekend experiment

[@kevinrutledge9602]

@@SmokingDadBBQ about 9min and 27sec in. kzbin.info/www/bejne/iGStlqeFpKqhndU

[@gillespantanacce6350]

Hello James, thanks for all your videos. Would you think it is possible to smoke olive oil? Thanks

[@SmokingDadBBQ]

that’s an interesting idea

[@carolcarroll7046]

Yes I have done it for 30-45 min. I had a nice flavor

[@ronaldadamski4161]

Great job as always James !!

[@SmokingDadBBQ]

I appreciate that, cheers

[@chefjoebbq85]

First, you had me at bourbon, hence #bourbonspirit Second, smoked cheddar 😱!! And finally, I have one of those smoking tubes and never used it. Guess what I am doing tomorrow??

[@SmokingDadBBQ]

boom

[@annetttt]

Yeah guy, thanks

[@SmokingDadBBQ]

cheers

[@jcros1179]

Joe I love your videos an d the idea of the pellet tube. That being said any thoughts on the new Pellet Joe that has come out. I am tor between the classic 3 or the new pellet joe.

[@SmokingDadBBQ]

I would personally chose charcoal... but I haven't used it. That should change in a few weeks 😉

[@jcros1179]

@@SmokingDadBBQ awesome. I look forward to it. Thank you

[@arnaudhundepool2068]

Wow James, nice one, great idea to smoke cheese and nuts! I was looking into a wooddust smoker do you know the difference between dust smokers and the pellet smoker you use?

[@SmokingDadBBQ]

Not that I know of. I’ve always just used pellets

[@jimmcw9335]

Would this be too much heat for a Joe Jr.? Just bought one after watching your videos.

[@SmokingDadBBQ]

congrats. no I use it all the time. it’s like an on switch in the jr lol. no fire.... seconds later fire

[@davidclark5304]

Would you not use the deflectors if your using a sloroller? Or which would work better?

[@SmokingDadBBQ]

with the cold smoke, the deflectors work better at blocking heat than the sloroller which absorbs and radiates heat more easily

[@tomroeder7348]

I'd be curious to see if your ice ball came out clear. I got into ice-nerdery a while back and went down a rabbit hole to achieve crystal-clear ice.

[@SmokingDadBBQ]

just checked. not clear

[@tomroeder7348]

@@SmokingDadBBQ Directional freezing is the key. There are devices on Amazon that work, you can actually use those ice molds you have in conjunction with a cooler (takes a little rigging, but isn't bad)

[@SmokingDadBBQ]

@@tomroeder7348 thanks. That’s always been a pet peeve of homemade ice. Will check it out

[@roberttheroux7733]

Wondering why you didn't use the slo-roller for cold smoking?

[@SmokingDadBBQ]

the smoke moves at a pretty lazy pace and tends to wander around the dome before escaping as there is no true heat pump action which is where with a real fire you get an air draw and 20x acceleration (claimed) with the SloRoller.

[@ComparisonCooking]

Another great video, my only disappointment of the video is you are beating me to all the smoke tube videos 😂😂

[@SmokingDadBBQ]

hahaha please do one. I forgot salt and salmon.... both of which I love

[@Aquascaped]

Will the tube work for normal smoking if you keep it on the grill grate? Not sure if there will be enough oxygen?

[@SmokingDadBBQ]

thats the issue. not enough air for the smoke at low temps when cooking. at higher temps it works

[@Aquascaped]

@@SmokingDadBBQ wait but you did the cold smoke and looks like it turned out fine? So are you saying I can’t use it for cold smoking but can use to to smoke like a brisket or something?

[@AnotherMartinez]

What about trying cold smoked salmon?

[@SmokingDadBBQ]

its so good.... this is my favourite (combining methods) - kzbin.info/www/bejne/b5WoZ4WZoZV1hs0

[@benmarthey4317]

How did the bourbon tune out? Very interested in trying this ..

[@SmokingDadBBQ]

I love it... it doesn't take long, I definitely went too long my first few times. A subtle smokiness vs. overpowering enhances almost any bourbon 10 fold

[@richardcagle5475]

Can’t wait to see how fast the wife gets tired of a multitude of smoked cheeses. Oh shit, holiday mac and cheese 😍. I’m about to be the forever holiday host I think. Smoked turkey, coriander sweet potatoes and smoked cheddar/Gouda Mac and cheese. Yup my house is a lock

[@SmokingDadBBQ]

waiting for the invite lol 😊

[@richardcagle5475]

@@SmokingDadBBQ long drive to NC, but cmon down

[@garykazanjian824]

Could you use this tube to add smoke to a regular cook on the KJ by laying it on its side on deflector plates or does it need to be on an open grate?

[@SmokingDadBBQ]

you can add it, but it needs enough air that you don't get so much smoke you extinguish your main fire.... and you can't have to much heat as the pellets ignite and turn into a combustable fuel source

[@jackhardman5638]

I was just about to use your link to buy the tube smoker but it doesn't look the same as yours. It isn't round and the description says you lay it on its side. Is this right?

[@SmokingDadBBQ]

Mine is A-Maze-n but it keeps disappearing, it too says horizontal but i've found it works better vertical. its just a metal case for pellets, whichever is in stock and cheaper is the one i would get

[@jackhardman5638]

@@SmokingDadBBQ Thanks a lot! I just ordered one, so hopefully i can get my hands on some pellets before Christmas. Im in the England and we seem to have chunks or dust and not much choice of pellets

[@daniellindstrom9002]

Can't wait to try cheese!

[@SmokingDadBBQ]

It's so good!

[@bcfran3g844]

Will the 12 inch pellet tube fit my classic?

[@SmokingDadBBQ]

on its side yes

[@bcfran3g844]

@@SmokingDadBBQ Could we do cold smoke in the pellet joe?

[@SmokingDadBBQ]

@@bcfran3g844 yes for sure

[@bradymyers3675]

Have you tried smoking salt? I've tried looking on your channel, but not seeing anything.

[@SmokingDadBBQ]

haven't recorded that but it works the same

[@jesstechspice]

has anyone done cold smoke salmon on the joe?

[@SmokingDadBBQ]

here is how i like to combine both smoke methods with salmon - kzbin.info/www/bejne/b5WoZ4WZoZV1hs0

[@robschmidt5014]

So, how was the whiskey?

[@SmokingDadBBQ]

I love a Smokey scotch ... so this treatment for bourbon sings my song lol

[@kenbirkin7753]

smoked tuna is good

[@SmokingDadBBQ]

sounds awesome

[@thefirstcuber]

Have you ever tried to coldsmoke salmon/ other fish, or bacon ? Would love to see a video about that :)

[@SmokingDadBBQ]

Yes so many good options i couldn't make into one video. smoked salt is also great

[@erinbradcook]

@@SmokingDadBBQ yes would really love to see a cold smoked salmon video as well. Thanks for all your insight