It’s easy to make fog just by dropping dry ice in warm water. The problem is that dry ice is so cold, it actually starts to freeze the water around it, which squelches the fog effect pretty quickly. So how do you keep the water warm for hours? A slow cooker, of course!
First, fill your cooker about halfway with water and turn it on high.
Next, break up your dry ice into manageable chunks. You can get this stuff at your local grocery store – just ask the checker to have someone get it for you. You will need gloves – never ever touch dry ice with your bare hands. It is so cold, it will burn you. Now pick up your hammer to take out your frustrations on the dry ice.
When you have some manageable chunks, carefully drop them in and watch the fog bubble up. Because your home made fog machine works so well, it will gobble up dry ice fairly quickly, so be ready with more chunks.
What you do with your fog machine is up to you. I suggest putting it in a cauldron or a pumpkin with holes in it for the fog to flow out. This is low-floating fog, so if you want fog to flow out the top of a pumpkin, don’t put any holes in the bottom or it will all go that way. Small, single-serving slow cookers can fit in most pumpkins and can be purchased for less than $15 at many retailers.
Please remember not to touch the dry ice, and please crack a window if you run it inside. The dry ice produces a lot of carbon dioxide, which can push out the oxygen in a room and give you a headache. And the best reminder of all is to have fun!