Why Cold Smoke???

[fishingbouchman]

Ok, I get cold smoking nuts and cheese. But why cold smoke say a Tri-Tip before you hot smoke it? Just to add more smoke flavor?

 

[TentHunter]

Yes. You nailed it.

But keep in mind that, for safety reasons, uncured cuts of meat should not be cold smoked for long periods of time.

 

[muebe]

Also if you have meat that cooks really fast due to the type cut or you plan on grilling it then there is very little time for it to absorb any smoke. Cold smoking allows you to add that smoke flavor while cooking it the way you intended.

 

[Amazen1]

The guys are right

Thin cuts of meat like a steak or salmon cook too quickly to absorb a lot of smoke
flavor

Cold smoking a steak for an hour or 2, and then searing it on the grill is awesome!

Most pellet grills/smokers have some sort of smoke mode for generating smoke prior to cooking

There's also been some talk about cold wet meat absorbs more smoke than a piece that's dry and at room temp. Not sure I have the expertise to tell the difference, but it's worth trying out.

**** It's very important to keep meat out of the danger zone ****

 

[fishingbouchman]

started working on my xmas list and added a smoke tube so I give this cold smoke thing a go. Link and everything to BP so they can't go wrong.

 

[Patrick_CT]

It is on my list also