Picture of Cardboard Cold Smoker

Being a long time fan of Alton Brown's, Good Eats, as well as long time fan of bacon. When I saw Alton's show about how to make bacon from scratch I was inspired to make it, as well as, lox (smoked salmon), and other tasty, cold smoked/cured foods. But this requires a cold smoker. There are a lot of “hot” smokers on Instructables, but I have not seen a 'cold' smoker. Since Alton ran through his version and there is not one on instructables I decided that I would make my own version and put it out there for others that wanted to try it as well. 

The main difference is the application of smoke without the application of heat. If you try and make bacon with a hot smoker you will render out the fat and cook the meat before you have the right level of smoke and you'll have a sloppy mess.

So, with some cardboard, hardware, spare parts, and a bit of time I made a functional cold smoker.

Important Note: It seems that uncooked, yet cured foods may be regarded as safe, as long as the preparation and sanitation directions are strictly followed. That said, any animal product that is uncooked could be hazardous for the young, elderly, and those with compromised immune systems.

ptabakaru12 months ago

this is great...you could smoke cheese, and other foods that hot smoking could harm.

ray.baldonade9 months ago
Put the tubing in a kiddie pool. That will cool the smoke.
kfurr1 year ago
Your instructables are awesome! Any chance that bacon recipe is posted as well?
Phoghat1 year ago
Alton is god. Built one of these when I lived in NY, now I'm in Mexico and they have no idea what real bacon tastes like
lvnfld2 years ago
Excellent! We are making this soon to smoke our homegrown bacon. Thanks for a great turorial!
911no5 years ago
Awesome job!
runfromnuke5 years ago
 It's like a hookah in reverse!!!
galenorama5 years ago
What temperature is the smoke in the cold box? I was just wondering how much heat is lost through the tube.
sandds (author)  galenorama5 years ago
The temperature in the 'cold' box is ambient. By the time the smoke has made it through the duct work it has lost all heat and is whatever the outside temperature is.

I will normally smoke after dark on a cool night. I like doing it when it's under 60F outside. Then there's no question that it will be too warm. 

When it starts heating up (I'm in Texas) I'll probably need to find another way to keep it cool. But for right now it seems to work great. 

Maybe running the duct work through a large cooler packed with ice or modifying a dorm fridge element to place inside the cool box. If I do either of these I'll update the instructable with a 'High ambient temperature' version.
mkeith545 years ago
Go ahead and post  your curing recipes for the bacon and the way you do the Lox.  Great job BTW!
sandds (author)  mkeith545 years ago
 Went ahead and did another batch of my Lox. Here's the link.

Homemade Lox
keng5 years ago
oh, man...I thought the pic of the skillet was you cooking the bacon 80)))))
sandds (author)  keng5 years ago
 I added a pic of the bacon for your viewing pleasure.