We Try Deliciously Simple Cold Smoking in a Charcoal Grill

We unfortunately wasted years not cold smoking because we wanted the perfect, most beautiful setup which we still haven't built. Enter the simplest of solutions that produced great results for us, a Weber grill with a few pieces of charcoal and a handful of smoking pellets. So easy with fantastic results. .

Our other channel: @ThomasGaryNuila

[christiannimmo]

'kissing the meat, but nothing too potent' love it guys

[styledliving]

i use an electric cold smoker attachment to a regular electric smoker. but tbh, you could just get the electric cold smoker and build small wood doghouse to fill it up with smoke. you just need a circulating fan so the smoke doesn't hang out only on the roof and through the chimney.

i've had good experiences with "acrid" type smoke using wood chips and chunks in my electric smoker. the main thing is that once it's been smoked, the meat needs to "rest" a few days minimum. the smoke in the first 24 hours is potent, but after 2 days, it's mellowed out and become really balanced.

if you like stews and asian soups like pho broth, smoked brisket in a pot of water, some spices, ginger, carrots, and green onion, oh boy.

[UAP]

Is the flavour only on the exterior or it goes through the whole thing?