[capozzoli]

Man deepsouth, that seafood feast looks out of this world!

You have to try cold smoked fish. You will love it. Wonder if there is a way to rig the BGE up for cold smoke?

Im working on a mini UDS on which Im gonna  hook up a makeshift cold smoke generator,

Then again, you may need an actual working refrigerator to make a cold smoker down there.

Cold smoking season is coming up fast. Time to pack the crock with kraut!

[euge]

I think one could rig it up. But I'd like to do something like this.

[beerocd]

Wonder if there is a way to rig the BGE up for cold smoke?
Time to pack the crock with kraut!

And, we've got the barrel packed with whole heads of cabbage. You should really try it our way - a lot less work.

[bluesman]

I think one could rig it up. But I'd like to do something like this.

Great link euge. I like the idea of an offset smoke source for cold smoking. Utilizing two smoke chambers that are connected and isolating the heat can be done with the use of two conventional smokers and some ductwork. Looks simple enough anyway.

[bluesman]

Cold smoking season is coming up fast. Time to pack the crock with kraut!

I'm planning to start my kraut this weekend. 

[bluesman]

Wonder if there is a way to rig the BGE up for cold smoke?
Time to pack the crock with kraut!

And, we've got the barrel packed with whole heads of cabbage. You should really try it our way - a lot less work.

What's your process for curing whole heads of cabbage?

[bo]

I've never heard of smoking cabbage, but I'd be willing to try anything once.

[euge]

I've never heard of smoking cabbage, but I'd be willing to try anything once.

There's better things to smoke than cabbage.

[bo]

I've never heard of smoking cabbage, but I'd be willing to try anything once.

There's better things to smoke than cabbage.

I agree. I could never keep it lit.

[punatic]

I've never heard of smoking cabbage, but I'd be willing to try anything once.

You gotta use a pipe.  It's too moist for papers.

[bo]

I've never heard of smoking cabbage, but I'd be willing to try anything once.

You gotta use a pipe.  It's too moist for papers.

You're right, the papers were always falling apart.

[nicneufeld]

Re cold smoking, at the risk of becoming hoarse in my frequent shilling of this product...

http://www.macsbbq.co.uk/Order%20USA.html

Just last Thursday I got home from work, decided that I wanted a kind of mezze platter that evening and I was lacking in smoked cheese...stuck a lb of sharp cheddar on a grate, took it outside, set it on my (mostly unused) Weber Smokey Mountain, and started the CSG with apple sawdust.  Then grabbed my bass and headed off to a practice...came back at 9PM and pulled the cheese off, which was fantastic, and still refrigerator cold.  The "smoker" kept puffing smoke for probably another couple hours.

With some of the other home rigs I wouldn't have dared try that (heat elements spiking, chips or dust catching fire and a temp spike when I am not around) but with this rig, its a genuine cold smoker...as cold as whatever environment it is used in, basically.

[beerocd]

What's your process for curing whole heads of cabbage?

Cut the core out of the cabbage head, replace that space with a pile of salt.
Pile them in the barrel with the cored out head facing up.
Flood it with water, put a rock or some other weight on top to keep it from floating up.
Keep it cold, keep it from freezing. Need 6-8 weeks before it's ready. (at least)

(I did use whey from kefir last year to accelerate the fermentation, but you don't need to do anything else)

[capozzoli]

Sounds easy and pretty cool. But I am a little bit leery on the use of water. Any time I have had kraut made with water added its kinda weak and watery tasting.   I like the really sour long fermented stuff.

[beerocd]

Sounds easy and pretty cool. But I am a little bit leery on the use of water. Any time I have had kraut made with water added its kinda weak and watery tasting.   I like the really sour long fermented stuff.

We peel off the leaves whole, and make cabbage rolls 90% of the time. It's not sour enough to make your eyes cross, like some krauts I have had. Mostly it's super salty with a good twang, the leaves are still pretty firm but much more pliable for rolling up the filling in em - not sour like the store bought kraut. But then again, I'm not making kraut.