Smokehouse build

[magnetic_tarantula]

http://smokerbuilder.com/forums/viewtop ... f=80&t=259

I found this build whilst looking for a cold smoker to be able to peat smoke(or other woods) larger amounts of Barley(think 50lbs). I see that there isn't really any dimensions given, but I figure if you are looking to build something like this you can probably figure those out yourself.

I didn't see any other smoker builds on the forum if there is I apologize.

[Prairiepiss]

I recently built a cold smoke generator for my smoker. I've successfully cold smoked cheese and chili peppers in it. And have since acquired two old fridges to build a larger version smoker. I plan to use it for smoking grains later on. My plan for the fridge smoker is. To make it so I can cold smoke, hot smoke, and dehydrate. Using electric, gas, and or wood.
Here is my cold smoke generator. I'm still testing and modifying it.

Here it is mounted on my smoker I use now.

And the fridge on the right is going to be my next smoker.

[magnetic_tarantula]

Is just the cold smoke flowing through the Barley enough to impart the peatiness? I'm looking to make a highly peated single malt style Scotch(then age it), so I can go back and blend with an unpeated to get just the level of peat I am looking for.

Prairie are those fitting Galvanized? or stainless? I thought I read earlier that you shouldn't use galvanized in this application(except for your vents out of the box).

[magnetic_tarantula]

Also what do you use as your heat source in the cold smoke generator? I have seen people using a soldering iron but I am worried the peat will catch fire with that.

[Prairiepiss]

The cold smoke generator is all stainless.

Think of it like a big cigarette. The copper tube is hooked to an air pump. That pumps air into the larger pipe. This creates a ventury vacuum. That sucks the smoke out of the bigger chamber. In the bottom of the big chamber I have a stainless sink drain. I pour the wood chips into the big chamber. Hopper. And use a torch to light the bottom of it. The vacuum makes it like sucking on a cigarette. It really only smulders and doesn't create a flame. So it produces very little if any heat. This is a plus when working with things like cheese. Where you don't want to melt it.

Peat in it may burn off quicker then wood. And it may not feed down good. It would have to be loose as to fall down as it burns. If packed in it wouldn't burn right. I'm having the same problems using wood pellets. They are swelling up into big sawdust blobs. And only burn up through the middle. Leaving some around the outside.

Not saying it couldn't be done. Just mite take some tweaking.

It would be very effective on malt. I smoked my cheese for like 2.5 hours. And it was a bit much. as long as you didn't need to dry it. If you needed to dry the malt to. You would need to add some heat and air movement.

[magnetic_tarantula]

I read with the cheese to put it in a bag in the fridge for 2 weeks and the "too much" flavor mellows out significantly....but I don't really know anything about it.

Good info thank you. Your "visual" explains it well, there wasn't much of an explanation that I could find of the process. i.e. air through pipe sucks air out of other pipe into main chamber(even though it may seem obvious, it wasn't to me).