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Hot or Cold Smoke [Archive] - The Hot Pepper
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marcosauces
10-17-2006, 09:03 AM
Ok.. this is for the BBQ gurus....
hot smoke or cold smoke BBQ ribs and roast.?
any suggestions? and why one is better of the other....
ross
10-17-2006, 10:34 AM
your smoker should have a burner, and then a chip holder on top of it...

thus the smoke would be hot, ive never heard of using cold smoke.

i smoke ribs for 3-4 hours over a bunch of hickory, and mmmmmmm boy, they are good.
marcosauces
10-17-2006, 11:07 AM
comon cold smokers..:)
LUCKYDOG
10-17-2006, 11:42 AM
Personnaly I would hot smoke ribs and a roast. Salmon or the like (mmmmm cheese too) I would cold smoke. But I dont have much experience in cold smoking.
I like hot smoking because it doesnt take as long and I am impatient also the microbes on the food are killed off.
Cold smoking you can combine with salt curring for bacon, ham , fish
imaguitargod
10-17-2006, 12:07 PM
Cold Smoke is what cigarette fiends have to endure in Cleveland during the winter.
marcosauces
10-17-2006, 12:12 PM
Now...they told me not to Hot Smoke becouse the high level of cancerogenis in doing that....
ross
10-17-2006, 04:05 PM
Now...they told me not to Hot Smoke becouse the high level of cancerogenis in doing that....

hell, while youre at it, tell me something that does not cause cancer. :hell:
imaguitargod
10-17-2006, 04:13 PM
hell, while youre at it, tell me something that does not cause cancer. :hell:Distilled water.
ross
10-17-2006, 07:42 PM
Distilled water.

im sure theres something it will do. maybe bladder cancer from making you pee all the time
imaguitargod
10-17-2006, 08:43 PM
im sure theres something it will do. maybe bladder cancer from making you pee all the time
As far as cancer, nope...nutritinal difficency, yes. That what happens when you drink "dead" water.
Sickmont
10-18-2006, 08:02 AM
Distilled water.

That's exactly what your urine is anyway.
DEFCON Creator
10-18-2006, 08:19 AM
hell, while youre at it, tell me something that does not cause cancer. :hell:

White mice.
Sickmont
10-18-2006, 08:26 AM
White mice.

only if they don't already have it
marcosauces
10-18-2006, 08:35 AM
man...this went out of topic or what..:)
Sickmont
10-18-2006, 08:40 AM
man...this went out of topic or what..:)

yeah, i'm good at derailing trains of thought
chuk hell
10-20-2006, 09:46 AM
What is this "cold smoke" you speak of? I've never heard of that. Fire and smoke go together in my mind. Is dry ice involved?
marcosauces
10-20-2006, 05:26 PM
No Chuck,
you place the meat in a smoker but the fire is in a remote place, the smoke is then brought to the smoker thru a conduit underground where it cools.. thats cold smoke....:)
chuk hell
10-20-2006, 08:43 PM
Got it. I guess that requires quite a facility.

There's an awesome BBQ place out in Llano,Coopers, that has a set up like that...huge fires in the back of the place and the pits are in the front. I'm not sure how cool that smoke is though......


http://www.coopersbbq.com/tour.asp
dreamtheatervt
10-21-2006, 05:54 PM
Technically, you can also get cold smoke from a cold fire. Not all fires are hot, from personal experience ethyl ether fires I know aren't terribly hot.

More to the point, smoke can also be cooled in the same manner as the air, so one could add "cold smoke" to food without having heat near it, so you don't overcook food.
Larry Wolfe
11-25-2006, 04:56 PM
Ok.. this is for the BBQ gurus....
hot smoke or cold smoke BBQ ribs and roast.?
any suggestions? and why one is better of the other....


Hot smoke is used to "cook" BBQ, (ribs, pulled pork, brisket, etc). Cold smoke does not cook, but is used to add smoke flavor to cured meats (bacon, ham, salmon, etc.)