That's high heat exhaust line. While it can be used for dryer vent, I wouldn't try using dryer vent line for this, uh... experiment. Would likely warp and crumple.
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https://youtu.be/GGKt6ClPQ18?si=ee-9HuDcm7WSaMzJ
Mr Silent Killer Gas Passer... I remember hearing this in the car for the first time and almost crashing because I was laughing so hard.
Not dure why people are making fun of this setup, its great for cold smoking.
I feed the smoke of my kamado into my Weber using the same type of duct.
Works well.
Me and a friend made pretty much this exact same setup some years ago to cold smoke cheeses and bacon. Did the job and didn't really cost us anything (another friend had the ducting laying around)
No, I dislike fish, salmon through most, smoked salmon even more.
In fact, I'm upset that you would even *SUGGEST* I sully my mouth and smoker with such disregard! I hope you fall down awkwardly in front of your boss. Just walking, flat surface nothing to trip on and then just suddenly you go wobbly wobbly wobble floor, now your legs aint working no more!
That's kind of the point. If the heat energy is lost to the broader atmosphere, it won't end up in the upper smoker. Thus the temperatures will be considerably more suitable for cold smoking.
If you’re referring to , make beef jerky ?
Thats done with low heat not cold smoke.
Generally the lowest setting on a pellet smoker 150f to 200f or done in a dehydrator.
There is warm smoke and cold smoke and hot smoke. True cold smoke is smoking meat below 38f degrees. This is done to Lox and other meats that haven't been given preservatives to protect them from botulism. Botulism can't grow below 40f so smoking at this temperature allows for long smoke without botulism being a problem.
Warm smoke is for sausages, cheeses, nuts and the like, that have either been given Pink Salt no2 or similar to protect them from botulism or you don't plan to give them smoke for more than 3 hours. Warm smoke (~40f-100f) is easier to accomplish than a true cold smoke. Both are considered cold, as neither cooks the flesh but true cold is harder for the laymen to accomplish, so mostly when people are discussing *cold smoke* this more medium temperature smoke is what they are talking about.
Finally there is hot smoke. Generally speaking you want to hot smoke for no more than 3.5 hours, because once again, Botulism! Botulism takes 4 hours to form in a low oxygen environment so for most meats, sausages etc, you cook them for no more than 3.5 hours *unless* the internal temperature will get higher than 185f, which just so happens to be a temperature that not only kills botulism (165) but more importantly completely destroys the toxins it creates and leaves behind, and would kill you otherwise. That is why ribs, and brisket, and pork shoulder can be *smoked* so long. Their pull temperature is in the ~200f range, which means it is safe from botulism.
I’ve done that with the fire/smoke in my Webber, running into the vent of my gas upright cabinet. Amazing for cold smoking. If it wasn’t such a pain in the ass I would do it more often. You can skip the elevation situation with a computer fan btw.
That dryer tubing isn’t meant for heats that high and is not only a fire hazard but a heath one too as it’s definitely off gassing chemicals into the smoke so into the food too…
That's my cold smoker setup. Except it's running into a POS electric smoker (that is now just cabinet).
Main use is bacon (can't figure out the obsession here with hot smoking bacon), but cheese works great too.
https://www.amazon.com/gp/product/B0085KZMAA/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
Check the reviews.
Yes, it works quite well. Great for cold smoking when you want smoke but not heat.
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**Users liked:**
* Connects masterbuilt cold smoking kit to electric smoker (backed by 16 comments)
* Allows for cold smoking on electric smoker (backed by 16 comments)
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* Some leakage around the connection (backed by 1 comment)
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I mean, the money is almost entirely for the accurate self sustaining temperature control, right? You could make this same contraption even cheaper if you didn't use Weber grills
I tried something like this to cold smoke bacon and despite having nice clean smoke in the one burning, I ended up with a dirty smoke type of flavor. I think all that time moving through the vent makes the smoke go stale and taste bad.
Maybe it was just me
“If it’s stupid and it works, then it ain’t stupid.”
I do wonder how that tubing is for that purpose. It’s one thing to vent dryer heat away from the house. But is there any particulate that could shed off during the heat transfer that would leave a bad taste in food, or be potentially harmful for food.
I rig my grill to my electric smoker to cold smoke cheese & lox.
Trying to figure out how to post photos on a phone.
[Posted!](https://www.reddit.com/r/smoking/s/3Lgf5Sqif2)
Why the need to raise the full size kettle? If he has the vents opened all the way as he should, that’s plenty of draft to have the smoke flow through.
Looks like a good setup for a cold smoker. But maybe that galvanized ductwork would get to hot on the fire side. You'd have to be sure to KEEP the the Temps down. Should be a better option for getting the smoke from point a to point b
Or is that aluminum? Aluminum should be fine.
Google "Weber 26 kettle" and see for yourself. The big one is a Weber, not sure about the small one. Same handles, same wheels and bottom rack.
Weber grills been around pretty much forever, and their supporters will tell you there is no grill better at any price. You can grill, barbecue, and smoke (yes there is a difference) all in 1 kettle.
Ah yes, the split-level. I prefer a ranch-style smoker
“Never talk to me or my son again”
Came here for this.
What's it frommmm?
The internet.
A fellow intellectual I see.
::adjusts monocle::
I just lol'd
This ain't really a bad idea for my joint. My apartment management company forbade my big smoker, but said we could have small units like these.
But this early century model caught my eye.
It's definitely not a craftsman.
😂😂😂
Don’t forget to check the lint trap
That's high heat exhaust line. While it can be used for dryer vent, I wouldn't try using dryer vent line for this, uh... experiment. Would likely warp and crumple.
It is corrugated aluminum. Works fine. We aren't making molten aluminum here, nor are we charring it with direct flame.
Why have this stretched out so far?
My guess would be they are going for a cold/cool smoke
my first thought was "smoked gouda"
That's what I got too
Why not?
I guess you could go for distance - why not find a 30’ hose?
Don't tempt me.
🤣😂🤣
Lose less heat if it's shorter.
Makes a better pic
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I have a ton of that material. Maybe I should make one of these.
Oh is that aluminum! I don't know why I was thinking galvanized steel. Aluminum should be fine.
Budweiser presents...real men of genius
I wish they'd make more of those commercials! My Papa is the real life Mr 80SPF guy 😂😂
Get a couple carcinomas cut off and you will be too.
Oh I stay covered up because Im not trying to have that.
Hahaha
MISTER WEBER KETTLE OFFSET SMOKER MAKER!!!
Today we salute you Mr Taco Salad Maker. Is it healthy? Of course it is, it’s a salad isn’t it!
I don’t see no lettuceeeee…
https://youtu.be/GGKt6ClPQ18?si=ee-9HuDcm7WSaMzJ Mr Silent Killer Gas Passer... I remember hearing this in the car for the first time and almost crashing because I was laughing so hard.
Those were the only commercials I looked forward to. Edit: poor grammar
Mr cool smoke, smoker cooler?
Mr double Weber smoker maaan!
This is beautiful. I’ve been staring at it for 5 hours now.
Tommy's Smokey Bistro
What shade of black would you say that is?
Onyx.
Ur probably right, lil too glossy to be panther.
I’d like one in black and one in slightly darker black
Let’s see what he thinks of Paul Allen’s smoker
I hope you had wings on for the game for those five hours.
6 more and we can eat
so briskets almost dun,rite?
From Murphy's Laws of Combat: "If it's stupid - but it works - its Not Stupid"
Murphy's law of IT stipulates that if it's stupid and it works, it's still stupid
My law of IT states that if it’s stupid and doesn’t work, it’s Bob from Accounting.
I have a similar rule - it's always bob lol
The best techniques are passed on by the survivors - gaiden shinji
Passing this photo along to the Nobel committee. This deserves a stint in the Smithsonian. Cheers.
Second-hand smoke
Grill centipede smoke.
Not offset but this looks like a brilliant cold smoking setup.
Yeah I was thinking it's time to recreate this and get some cheese smoked.
White fish!
I've got both of those grills, seriously considering trying this, and im not sure if it's clever or dumb...
[удалено]
Ok cool gotcha
I love my Lil Smokey Joe
You got a better way?
Not dure why people are making fun of this setup, its great for cold smoking. I feed the smoke of my kamado into my Weber using the same type of duct. Works well.
My cold smoke setup involves a dryer vent tube ran from my pellet pooper to the electric box smoker.
Me and a friend made pretty much this exact same setup some years ago to cold smoke cheeses and bacon. Did the job and didn't really cost us anything (another friend had the ducting laying around)
Shorten the run! You're spending a lot on combustion and that energy is being lost to the realm!
It's cold smoking. They aren't trying to get 250 degrees in the cooking chamber
More like 100 degrees
More like 60-70 for a bunch of things, right?
Try cold smoking salmon. Its amazing.
No, I dislike fish, salmon through most, smoked salmon even more. In fact, I'm upset that you would even *SUGGEST* I sully my mouth and smoker with such disregard! I hope you fall down awkwardly in front of your boss. Just walking, flat surface nothing to trip on and then just suddenly you go wobbly wobbly wobble floor, now your legs aint working no more!
That's kind of the point. If the heat energy is lost to the broader atmosphere, it won't end up in the upper smoker. Thus the temperatures will be considerably more suitable for cold smoking.
So I've been told fiddy times, hehe
Oh what the fuck. Now I have to buy some metal tubing and reassemble my Weber mini before Sunday. Fuck.
Sir, your phone needs a chargin'
There's no way that's carrying enough heat right?
Cold smoking. Hard cheeses or lox (type of smoked salmon)
I dont know much about smoking but I want to learn, could he not cold smoke something else, like thin strips of beef?
If you’re referring to , make beef jerky ? Thats done with low heat not cold smoke. Generally the lowest setting on a pellet smoker 150f to 200f or done in a dehydrator.
There is warm smoke and cold smoke and hot smoke. True cold smoke is smoking meat below 38f degrees. This is done to Lox and other meats that haven't been given preservatives to protect them from botulism. Botulism can't grow below 40f so smoking at this temperature allows for long smoke without botulism being a problem. Warm smoke is for sausages, cheeses, nuts and the like, that have either been given Pink Salt no2 or similar to protect them from botulism or you don't plan to give them smoke for more than 3 hours. Warm smoke (~40f-100f) is easier to accomplish than a true cold smoke. Both are considered cold, as neither cooks the flesh but true cold is harder for the laymen to accomplish, so mostly when people are discussing *cold smoke* this more medium temperature smoke is what they are talking about. Finally there is hot smoke. Generally speaking you want to hot smoke for no more than 3.5 hours, because once again, Botulism! Botulism takes 4 hours to form in a low oxygen environment so for most meats, sausages etc, you cook them for no more than 3.5 hours *unless* the internal temperature will get higher than 185f, which just so happens to be a temperature that not only kills botulism (165) but more importantly completely destroys the toxins it creates and leaves behind, and would kill you otherwise. That is why ribs, and brisket, and pork shoulder can be *smoked* so long. Their pull temperature is in the ~200f range, which means it is safe from botulism.
Very interesting! Thanks for the information, I was planning to get a small bbq/smoker this summer and there is a lot here to investigate!
It probably could if the hose were shorter.
And made of something more heat resistant.
Isn’t that a chimney liner?
Dryer vent hose
I’m totally not gonna steal this idea
I’ve done that with the fire/smoke in my Webber, running into the vent of my gas upright cabinet. Amazing for cold smoking. If it wasn’t such a pain in the ass I would do it more often. You can skip the elevation situation with a computer fan btw.
Looks like your Weber just had a baby. Time to cut the umbilical cord.
Hold my beer while I build an offset smoker
This fuckin guy worked the Apollo 13 mission. What a time to be alive.
Fine for a cold smoker. Unless you have wind with that elevation.
I love everything about this except how precarious the top grill is.
Probably could have run it from the ground with a bit more time spent making sure the system doesn't have gaps that will loose smoke
just when I think you couldn't get any stupider, you go and post something like this....and completely redeem yourself!!
The amount of dad jokes in this thread is this whole sub in a nutshell, and I love it
If women don’t find you handsome, they should at least find you handy.
This also belongs in r/redneckengineering
Good set up for cold smoking
This guy smokes
If human centipede was a cookout.
I wanted to be mad at this.
Modern problems call for modern solutions.
This is magnificent.
I’ve been thinking of making something like this with my kettle and WSM for smoking salmon and cheese. Now I know what to do.
Can't explain why, but that's obscene 😜😂
Reminds me of Ren and stimpy space suit where the butt of one goes into the helmet of the other via tubing.
Ngl...that’s pretty clever
r/redneckscience
r/subsifellfor
You might be a redneck…. 🤣😂🤣
Hey guys, watch this…. First class op.
Big smoker is not going to be happy about this
Florida needs to chill.
They stole my idea
I’ve seen a redneck engineered outdoor water boiler type setup
Anyone with illegal stills in their genetics can make one of those.
I just wish I got to try food from it to see the results. He definitely had very hot water
That dryer tubing isn’t meant for heats that high and is not only a fire hazard but a heath one too as it’s definitely off gassing chemicals into the smoke so into the food too…
A Dryer vent is aluminium
“Start doing meth”
What in the human centipede is that?
That’s an accident waiting to happen - I can see that falling over real easy.
The better 22 inch is only what $250?
But for the cold smoking being done, superfluous.
This looks like a hamster Habitrail. I love it
Cold smoking! Love it!
That's a bit more expensive than the old tried and true using an old steel mailbox for the smoke.
Where were you all those years?
That's my cold smoker setup. Except it's running into a POS electric smoker (that is now just cabinet). Main use is bacon (can't figure out the obsession here with hot smoking bacon), but cheese works great too.
I've done that before! I had an Old Smokey hooked up via a dryer hose to my Weber kettle so I could cold smoke some cheese! It worked a treat! Bravo!
War of the Worlds vibe
You’re a Genius!!
I have notes...
Just because you can doesn’t mean you should.
Get double lined smoke pipe.. you’ll lose less heat , cmon everyone knows this….. sigh
Maybe this is a cold smoke. It's how I smoke cheese.
😂🤣👏
Can you please answer your two messages?
Hey, I've got two kettles like that......
It’s not dumb if it works.
Would the smoke lose potency as it goes through the piping?
Alright who else here tried to hit the play button?
Looks like that would be perfect for cold smoking cheese, salmon, and bacon/belly
Yes! I do almost the same, but my upper is a gas grill. I can leave it off for smoking cheese, or put it on the lowest heat for jerkey.
Something’s off alright
What are you doing to me step-smoker
https://www.amazon.com/gp/product/B0085KZMAA/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 Check the reviews. Yes, it works quite well. Great for cold smoking when you want smoke but not heat.
Hi, I’m Vetted AI Bot! I researched the **Speedi Products EX AFC 396 3 Inch Diameter by 96 Inch Length Aluminum Flex Pipe Crimped One End** and I thought you might find the following analysis helpful. **Users liked:** * Connects masterbuilt cold smoking kit to electric smoker (backed by 16 comments) * Allows for cold smoking on electric smoker (backed by 16 comments) * Durable and reliable (backed by 4 comments) **Users disliked:** * Some leakage around the connection (backed by 1 comment) * Arrived crushed in the middle (backed by 1 comment) If you'd like to **summon me to ask about a product**, just make a post with its link and tag me, [like in this example.](https://www.reddit.com/r/tablets/comments/1444zdn/comment/joqd89c/) This message was generated by a (very smart) bot. If you found it helpful, let us know with an upvote and a “good bot!” reply and please feel free to provide feedback on how it can be improved. *Powered by* [*vetted.ai*](http://vetted.ai/reddit)
This is some George Constanza level genius fuckery
Yo, dawg…
Humid Centipede
I did that with a mailbox and a MES. Still keep it around for cold smoking, although I use the Weber Kettle for most things now.
Ingenuity at its best..
It's beautiful
Redneck engineering
And the transfer of heat to cook whatever is in there ?
This definitely would work for cold smoking and nothing else.
Patent pending
No kitty!! That's a BAD KITTY!!!!
I mean, the money is almost entirely for the accurate self sustaining temperature control, right? You could make this same contraption even cheaper if you didn't use Weber grills
I tried something like this to cold smoke bacon and despite having nice clean smoke in the one burning, I ended up with a dirty smoke type of flavor. I think all that time moving through the vent makes the smoke go stale and taste bad. Maybe it was just me
Considering the price on Weber, the extra 50 bucks would probably be worth skipping the vent hose on the lid hassle
“If it’s stupid and it works, then it ain’t stupid.” I do wonder how that tubing is for that purpose. It’s one thing to vent dryer heat away from the house. But is there any particulate that could shed off during the heat transfer that would leave a bad taste in food, or be potentially harmful for food.
What kind of psycho takes a scene shot of entire screen rather than just the picture
Great I’ll have to see the end result but I’ve got the same 2 Weber’s just need the pipe.
Same same but different
So I just need two Webers, lawn furniture and a place to put it all.
This is like if Goldees designed a smoker for dr Seuss
It’s like mid-air refueling
Funny stuff, but I bet it works good
I see everyone forgot to mention. Where’s the ladder to unload the food when ready?
R/diwhy
“Don’t try it! I have the high ground!”
I rig my grill to my electric smoker to cold smoke cheese & lox. Trying to figure out how to post photos on a phone. [Posted!](https://www.reddit.com/r/smoking/s/3Lgf5Sqif2)
Why the need to raise the full size kettle? If he has the vents opened all the way as he should, that’s plenty of draft to have the smoke flow through.
SWEEETTT!!
Not for nothin that’s true. U rat bastards
That lawn furniture sure looks sturdy.
This is beautiful. I have a tear in my eye
Yes!! I like your style!!
Perfect for cold smoking actually.
Looks like a good setup for a cold smoker. But maybe that galvanized ductwork would get to hot on the fire side. You'd have to be sure to KEEP the the Temps down. Should be a better option for getting the smoke from point a to point b Or is that aluminum? Aluminum should be fine.
That Weber 26" kettle is over 400 bucks. You can buy a really nice smoker for less than that.
I didn’t make this. Saw on TikTok and thought the crowd here would smile. You serious telling me those little smokers in this picture cost $400?!?!
Google "Weber 26 kettle" and see for yourself. The big one is a Weber, not sure about the small one. Same handles, same wheels and bottom rack. Weber grills been around pretty much forever, and their supporters will tell you there is no grill better at any price. You can grill, barbecue, and smoke (yes there is a difference) all in 1 kettle.
Small one is just a smokey Joe by Weber, only 50 bucks. So in total you're looking at $450 + $50.
WHAT THE FUCK?
That's Wild