Shortening gas bbq burner for smoker.

[xhead]

I am planning to build a cold smoker, the main challenge is the production of cold smoke.

Does anyone know the effect on flame output when shortening the burner on a small gas bbq? The burner is about 30cmx6cmx1cm rather like a thick 30cm ruler with holes down each edge.

Does half the length mean greater pressure, therefore, 2x longer flames or if I cut it to (say) three holes each side would I have a very small heat source.

Once the planning is fininshed I will start photographing in order to post.


I understand the principles of smoking (hot and cold) and I have gathered together that which I think I need to proceed.

Its just the heat source which is exercising the mind!

I know about the Bradley smoker and it's smoke generator.

Ta

XH

 

[Furry Freak]

Your burner and smoke box need to be separate. Use flexible pipe between the two. Doesn't matter how hot your burner is then, the smoke will cool as it travels up the pipe, through the box and up the chimbly. Mine can hot smoke and cold smoke. It's simply the pipe that makes the difference.

FF

 

[xhead]

Ta for the advice.

I've got all I need for the smoke generator chamber, the food smoker and the piping. What I am now after is an economical way of heating the chips/pellets/dust. The Bradley smoke generator looks good but would work out quite expensive for the blocks when doing 24hr+ smokes.

 

[Furry Freak]

I have a Bradley. It is very very good. The cost is really relative to how much food you put in it. I did once do just a side of salmon, hot smoked and it took 20 mins, on disc of wood. No biggie, but if I had cold smoked it, it would have used 24 hours x 3 discs! I plan to get some people together, fill it and then split the cost.

You don't need much in the way of heat. Clearly it has to be safe, but a single student electric ring (Belling?) off a car boot would work, or a green house heater perhaps?

FF

 

[xhead]

Thanks FF. I'll be interested to see others' ideas.

XH