Ever walk past an item in a store and think I must have that??? On a recent trip to a sports store, I was hunting for new smoking chips or my smoker. At some point, I blinked and an accident happened I have no idea how the Smoke Chief jumped in my cart!! (I have included affiliate links to products I love. As an Amazon Associate, I earn from qualifying purchases.)
Yup this Smoke Chief cold smoke generator jumped right in my cart. And then what happened a second one for my mom for Mother’s day jumped in as well. (Yes I earned bonus good son points this year) Now I sit here and wonder how I smoked or grilled without it! Let me preface this by saying I AM NO PROFESSIONAL, I am a homegrown, self-taught, Google searching, and recipe modifying guy!
Now I have been dying to cold smoke for years!! While I love my smoker if you trying to smoke cheese in a hot smoker it doesn’t always turn out perfect. Also with a regular smoker, it can be hard to slow cook meat with the heat. If you can’t find this in find this in a store near you, have no fear Amazon will save the day! Plus when you order with Amazon Prime the UPS man is at your door making all your smoking dreams come true! (Don’t have Prime?? You NEED for easy online shopping!!)
What Can You Cold Smoke With Smoke Chief:
- Cheese- Cheddar, Gouda, and mozzarella are a couple of my favorites
- Mac And Cheese
- Meat- chicken, pork, bacon, steak, ribs, and venison
- Seafood and Fish
How To Cold Smoke With Smoke Chief
Seasoning– The night before smoking or a couple of hours before season your meat and rub down if you need to. Now I chose not to season my cheese but I do dry rub or brine my meat and allow it to chill before smoking. Overnight rubs and brines work best as it allows the meat to absorb the flavor more. Now I like to make my own seasonings and combinations, but these are my four staple seasonings. I also tend to pick up specialty blends from our local butchers as well. We have huge containers of these seasonings in my cabinet at all times. I highly suggest you stock your cabinets with these seasonings as well.
Pick Out Your Pellet – These help to season the food while the cold smoker is going. I like to use a fruity one, typically apple, but also love the Jack Daniels flavoring as well.
Smokehouse Products 5-Pound Bag All Natural Apple Flavored Wood Pellets, BulkBBQrs Delight Jack Daniels Wood Pellets 1lb BagBBQrs Delight Wood Smoking Pellets 1 Lb. Bag – Apple, Hickory, Mesquite, Cherry, Pecan and Jack Daniel’sSmokehouse Products 9760-020-0000 5-Pound Bag All Natural Hickory Flavored Wood Pellets, Bulk
Get Your Food Ready-> Allow your item to set out at room temperature a bit to allow it to warm up and rest at room temperature. This allows it to take the seasoning and the smoke flavoring better.
Attach the Smoker Chief-> What I love about the Smoker Chief is it can easily attach to your grill, The Egg, a regular smoker, and other grilling machines. This does come with instructions are included for mounting to a number of different things.
Get Your Set-Up Done-> Place your items on the top rack of the grill. Then fill your Smoke Chief up with pellets. Now be careful not to overfill as you need to be able to push the plunger down to lock into place. Plugin the Smoke Chief and let the smoke rip!
Monitor Your Smoker-> I set an alarm for about every 25-30 minutes to run out and peek at it. (Let’s face it’s also to take more pictures to put on Instagram, don’t forget to follow me-> here) Then about every 20 minutes, you will need to push down the plunger to move the pellets. Also as they burn the will need to be filled as you are smoking.
If It Stops Smoking-> Use the straight rod to clean out the Smoker Chief, this will move any pellet dust out of the way and allow the smoke to start to billow again.
Cook Your Food-> If you are planning to cook the food turn on the far burner on low. This will allow the meat to cook at a slow pace. This slow smoking process adds a lot of flavor to your meat. Be sure to use a meat thermometer to test the temperature of your meat before consuming for food safety.
ENJOY!!! Yes, this is the most important part!!! These are some ribs we cold smoked!
Oh, wait this is an important part too!!
Tips For Storing Your Cold Smoker:
Allow to cool down properly after each use (mine normally sets for at least an hour while we eat and visit)
Remove the plunger and flip everything upside down over a trash can to shake and pat out all the pellet dust. Next, wash the plunger and allow to dry completely.
Make sure to use the rod to clean that line out of pellet dust. Then wash it and allow it to dry completely before storing it.
Store in an airtight container so no moisture gets in it.
I store mine in a container with the pellets so everything is in one sport.