Cold smoking in a stove top smoker?
Has anyone tried to do a cold smoke in the Camerons or Emerils stove top smokers, using the method of placing tons of ice either on the drip tray or on the rack to keep the smoke cool? Was considering doing some lox in the unit this weekend, would appreciate anyone's experience with this. There are some suggestions that it could work, but if anyone has actually done it themselves I'd really appreciate any input. Thanks!
I've tried, as I noted in response to your other question. I put the ice in a zip bag and put that on the rack of the inner tray. I think in order for it to work, you'd have to change the ice frequently if you want more than a light smoke.
After reading a lot about this some months ago, I might consider using a "soldering iron smoke generator" in the Cameron. That way the body of the smoker wouldn't get too hot.
I'd think it'd be really hard- too much heat too close to the stuff you're trying to keep cold.
You'd do better with a hot plate, a small cast iron pan of chips, and a way to get smoke from there into a box/fridge/room where your salmon is on a rack. My setup feeds smoke from a hot plate in a Weber Smokey Joe into a cabinet via an aluminum dryer duct. All the heat stays in the little grill.
I think Alton Brown did something similar with a hot plate on Good Eats at some point.
Another alternative that I've seen on the boards is a soldering iron stuck into a can (or maybe a capped black iron pipe nipple so that it wouldn't have any coatings) of sawdust. Put that in the bottom of a big box with a rack for your salmon, and you have a recyclable smoker (don't forget air inlet/outlet).
The point is you want the smoke without the heat, and I don't think you'll have a lot of success with anything that's sitting on top of the burner that's smoldering the wood.
If it's cold enough outside, a remote hot plate or a pencil soldering iron won't put enough heat into the salmon to get out of the cold smoking temperature range.