StillSmart

Santa brought me a cold smoke generator (Fancy SS coil to contain hard wood-chips and smoulder for about 10 hours).
I bought the the last whole Salmon in the local supermarket on New years eve,and a shiny new dustbin.
Drilled a hole,cut down an old oven rack.
Having salt cured the fish,with a little Molasses,Yesterday I fired it up.
Today I am eating some of the best cold smoked Salmon that I have ever tasted.
It is the bees knees,indeed as our old friend DA wrote,the erogenous zone of every insect or animal in the universe.
Just a safety note,if you try this at home,scrupulous cleansing/hygiene please.
The Inter web is out there and will help you,don't let it frighten you on this one!

Robert

We have a Brinkman smoker, got it last year as we love our food, we both like to cook. We ask our local butcher for a rack of ribs and do them, also chicken is very good. We have friends in France who do both hot & cold smoke.

I got one of those last year to peat smoke some grain but looking forward to using it for its correct purpose

Roll on he spring !

I've had the same thought but not too sure how it would work out??

I'll tell you in about 6 months time

Have you tried smoking cheese, i really got into the oak smoked cheddar they started selling in sains. and i have a big block of plain cheddar i want to smoke with oak chips
so any ideas should hot or cold how to do it nice

Pics,show me please

Whereas, we have a hot smoker. I've done various meats, but also made my own chipotles.

A good 8 to 10 hours and it reduces the meats to mouth watering wonderful bit of grub.

I've tried a few different woods for the smoking, and also find that water is as good as any other liquid to use in the moisture pan.

Hoping to be able to experiment with different dry rubs for the meats this year.......

I will be cold smoking trout on Tuesday,there will be room to put some cheddar in with it.
Will see how it turns out.
Surely hot smoking cheese would lead to a sticky mess?
Having watched Jimmy make his offset hot smoker on Friday night,I'm a'hunting out the bits!
Robert.

I use the bradley smoker with the cold smoke adaptor for cheese. Apple biscuits choice of smoke , Havent smoked any meat or fish yet next on the agenda.

ikonos wrote:Pics,show me please

Have been asked to take some pics of the trout process for another website,if they come out will post.
Damn,it is already salt curing.
Going to get camera and open fridge.
Pics will follow.
Could be a really sad and sorry photo shoot.
Maybe don't watch this space?
Robert.

It's great to see that there's a few of us having a go.

Seddo wrote:I use the bradley smoker with the cold smoke adaptor for cheese. Apple biscuits choice of smoke , Havent smoked any meat or fish yet next on the agenda.

We did look at the Bradley, but finished up with the Brinkman.

What i have seen on youtube the brinkman does a canny job

On this I really am a build your own.
Small hot smoker is easy,an old enameled pot and lid works well.
Cold smoker also easy,a shiny new dustbin,and cold smoke generator.
Bigger hot smoker is more of a challenge,don't really want the Zinc Shivers/Shakes,
(Metal Fume Fever) affecting my food from a galvanised smoker,run at hot temps.
So for me this will be made of SS,maybe some Ally,when it happens.
I want it portable,so brick is out.
Welcome to cookery corner!

Robert.

Easydrinker wrote:On this I really am a build your own.
Small hot smoker is easy,an old enameled pot and lid works well.
Cold smoker also easy,a shiny new dustbin,and cold smoke generator.
Bigger hot smoker is more of a challenge,don't really want the Zinc Shivers/Shakes,
(Metal Fume Fever) affecting my food from a galvanised smoker,run at hot temps.
So for me this will be made of SS,maybe some Ally,when it happens.
I want it portable,so brick is out.
Welcome to cookery corner!

Robert.

I know where there's an old steel tank that could be converted easily, then mounted as a trailer.

The only problem is that you'd need a class 1 license to tow it and then you could probably do hot batches big enough to feed half of Scotland - so maybe it's a big too much