Seasoned Advice is a question and answer site for professional and amateur chefs. Join them; it only takes a minute:

Sign up
Here's how it works:
  1. Anybody can ask a question
  2. Anybody can answer
  3. The best answers are voted up and rise to the top

I am determined to find a way to cold smoke in the tropics. The obvious problems we face here are a high outside air temperature (avg. 35° C) and high humidity (at times 85%) In order to get around this I have had the idea to channel the smoke through a functioning freezer which I redesigned with copper tubing on the inner walls to cool the chamber.

This will lead to a large amount of condensation collecting within the chamber, effectively dehumidifying the air.

My question is: Will this condensation collect on the meat or will it only collect on the copper pipes and walls of the inner chamber?

share|improve this question

Condensation occurs when the temperature of humid air drops below its "dew point". In other words, at ambient temperature (35° C), the amount of water in the air is 85% of what the air can hold. But the air near the copper will be quite a bit cooler, enough to make that, enough to rise the relative humidity to 100%.

So with that rough sketch in mind, back to your meat. While the condensation is collection on your copper because the copper is cool, your meat should be warm throughout the duration of the smoke--about the same temperature as the air in fact--which would not cause the humid air to condense on it.

share|improve this answer
Ray, You are a gentleman and a scholar. thank you! – Monty420 May 4 '12 at 9:41

Cold smoking at 35 degC is very dangerous. Do not do this! Between 20 and 60 degC is the most dangerous temperature at which to keep food, as that is the optimal temperature range for numerous food pathogens to incubate and/or generate toxins. Keep cold smoking temperature at 4-18 degC.

share|improve this answer
I'm not a smoker, but my understanding is that you need to get the meat sufficiently warm enough for the smoke to penetrate the meat ... so you want your box around 60-80°F (15.5-27°C). Wood smoke does have anti-bacterial properties, but it won't kill everything (eg. e.coli), nor does it protect against spores, so you still want to follow good sanitation practices. – Joe Apr 9 '15 at 13:06

Your Answer


By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.