Thread: Turned my Traeger cold

I’ve been wanting to start experimenting with cold smoked cheese, butter, fish etc. but the Traeger only goes down to 75’. Too hot for the job in hand.
What to do?

I found an old Smokai in the garage and thought about how to McGyver something up.

Made a shelf out of some old kauri planks I got from the Dunedin Railway station. Application of some flame aged them nicely.


Made a couple of wee brackets from some aluminum (painted them black to match the grill) and mounted the Smokai.
Turned a piece of rimu to hold a wee stainless saucer (don’t want hot ash landing on the wooden deck).


Bought a bit of food grade silicone tube which attaches to the Smokai, and I shove it up the drain hole to fill the smoker.

End result a nice cool smoke.
Let the games begin.
I’ll let you know how it goes