Yes, you can have your cake and eat it too. Masterbuilt has resolved the dilemma of choosing between purchasing a hot smoker or cold smoker with their new “Cold Smoker Kit” . Now you can choose between cold smoking or hot smoking with this convenient kit that attaches to any of the Materbuilt digital electric hot smokers. The “Cold Smoker Kit” has its own burner to allow the smoldering of the wood chips added through the top of the unit. Therefore to use the “Cold Smoker Kit” you merely keep the burner on the main unit in the off position and rely on the cold smoker kit to generate the smoke. This little kit provides a consistent smoke with a temperature as low as 100 degrees Fahrenheit. It uses standard wood chips which provide up to six hours of constant smoke with one load of chips. Clearly Masterbuilt has done it again with the "Cold Smoker Kit" now available at your Bass Pro Shop.
Materbuilt's "Cold Smoker Kit" allows adding smokey flavor to meats, vegetables, fruit, fish, etc., much more convenient by using the same unit for both cold and hot smoking.
Hot smoking necessitates the cooking of certain foods. However there are some foods that require smoke flavor without cooking the product such as cheese, bacon, sausage, ham, fish and others. Cold smoking does precisely that by simply providing smoke without cooking the food. The temperature which defines cold smoke is up to debate. However most people will agree that this temperature falls in the range between 90 and 120 degrees Fahrenheit. To keep the temperature in the lower part of this range it is probably best to do your smoking at an ambient temperature below 60 degrees Fahrenheit. This may mean smoking your food during the evening hours in your warmer climates. Smoking times with cold smoke are usually much longer than with hot smoke. Anywhere between a few hours to days or weeks depending on the product. Since cold smoking doesn’t cook or substantially cure the food or meat that you are smoking, cold smoked meats are usually brined or salted before they are cold smoked. Brining or salting the meat ensures that bacteria will not develop while meat is being cold smoked. But since cold smoking leaves your food more susceptible to contamination by bacteria you will in most cases want to keep them refrigerated. Depending on the method of curing, some products can be kept safely for months or even years without refrigeration. Ham, bacon, salami, summer sausage, and smoked sausage are some examples of cold smoked meats. If you plan to cook your product immediately after cold smoking the brining step can often be eliminated. Also take note that foods such as nuts or cheese require no brining.
So there it is in a nutshell. Cold Smoke or Hot Smoke. Your choice with the new Masterbuilt "Cold Smoker Kit". Happy Smoking.
Store 49, Manteca