WiScottsin wrote:

> I'm considering making some summer sausage out of a bunch of ground venison
> that I have in the freezer, using my WSM. We used to make it on my great
> uncles farm in very large quantities, and smoke in a great old offset smoker
> with a small barrel stove providing smoke for an old refirigerator that was
> lined with steel. Unfortunatley, he and the farm are not with us anymore.
>
> I was reading on the webervirtualbullet.com site and saw the mod for
> constructing a separate cardboard box and tube devices, and I trust that
> works as I've gotten good advice from the other parts of the site.
>
> But I'm wondering if anyone has ever tried cold smoking in the WSM without a
> separate "smokebox". Either using wood/charcoal for fuel or possibly
> slapping an electric hotplate on the charcoal grate with some chunks/chips?
>
> Any advice would be greatly appreciated.
>
>

I smoked cheese in my old bullet type smoker without any modifications.
Just used 3 briquettes and some wood chips for the smoke. I maintained
the temperature around 80°. The outside temperature was around 30°.
Cold smoking is definitely a cool weather cook.

Don't know much about making summer sausage, but would suggest trying
some cheese first to get a feel for how it is going to work. I did a
couple 1 lb. blocks of cheddar and smoked it for about 60 minutes or so.

I now have a WSM and have no doubt that you can cold smoke without
modifications. But again, cool weather and just a couple briquettes are
key to success.

I will be doing some cheese again once the weather cools down. I post
pics on ABF of most of my outdoor cooks. Check back in October or so
and I will have a report on my efforts.

Happy Q'en,
BBQ