Since I'm new to the Egg i don't know if it can be done like it could with a normal cold smoking system.

I'd like to cold smoke a few pounds of bacon and maybe some cheeses.
Any brothers out there done this or is it not possible?
[Reply]

I have always cold smoked with a cardboard box and a box fan.. Works very well and costs nothing to assemble. I dont own a BGE, but I cant imagine it having enough interior volume to avoid the heat associated with the smoke heat.
[Reply]

Yea I would think that is too much of a heat sink. Check out some of these links for a cheapo cold smoker...

http://www.google.com/search?q=cheap+cold+smoker
[Reply]

http://www.nibblemethis.com/2009/11/...ver-style.html

This looks pretty smart and thought thru. The fellow used a big green egg also.
[Reply]

If you can tend a very small pile of chips and it's cold, cold smoking will be fine. Depends how long you want to smoke for. Just think of the internal temperature of the food. If you don't think it will rise enough to compromise the food, you are fine.
[Reply]

The soldering iron idea is brilliant... I have used a small electric burner before, and it did not work very well, this is much easier!
[Reply]

indeed! :-)
[Reply]