How to Use a Weber Grill As a Cold Smoker (7 Steps)
Cold smoking is a great way to impart smoke flavor to cheeses, fish and vegetables because these items would not be able to withstand the heat of hot smoking. Cold smoking however, is also a great method to impart flavor to any meat, or practically any food, but most meats need to also be fully cooked prior to eating.
Things You'll Need
- Clean aluminum food can
- Soldering iron
- Wood chips
- Drill
Instructions
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Take an empty, cleaned food can; keep the lid attached at one side and drill a hole into the center of the attached lid.
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Add dry wood chips to the can, filling it half full.
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Remove all charcoal and debris from grill and place the can half full of wood chips on its side in the bottom of the grill under the grill grate.
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Open the bottom vent and insert the soldering iron thorough one of the vent holes. Insert the soldering iron through the hole drilled in the can lid to heat the wood chips.
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Replace the grill grate, plug in the soldering iron and place your meat, cheese or food items on the top of the grate.
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Close all vents on the lid and place the lid on the grill.
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Insert your meat thermometer into one of the vent holes on the lid every hour to check that the temperature is below 100 F. If above 100 F turn the temperature setting on the soldering iron down.
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