Learning how to "cold smoke"

scottyp1292 · Mar 3, 2014

With fishing season around the corner and a lake near by that stocks Landlocked Salmon, I'm interested in learning how to cold smoke. I've got a Brinmann electric smoker that generally runs around 225-240 (depending on the temperature outside). I've also got a Brinkmann Gas / Charcoal Combo grill with the ability to use as a smoker. I haven't tried smoking on the charcoal yet, but I've done plenty of chicken and ribs on my electric smoker.

My question is, is it possible to cold smoke on either one of these? If so, how do I go about doing it?

Thanks!!

Rafter H BBQ · Mar 3, 2014

I have never cold smoked, so not of much help to ya there ! Hang out here for a bit as there's some folks on here that will be able to answer your questions ! Good luck !

frog1369 · Mar 3, 2014

scottyp1292 said:
With fishing season around the corner and a lake near by that stocks Landlocked Salmon, I'm interested in learning how to cold smoke. I've got a Brinmann electric smoker that generally runs around 225-240 (depending on the temperature outside). I've also got a Brinkmann Gas / Charcoal Combo grill with the ability to use as a smoker. I haven't tried smoking on the charcoal yet, but I've done plenty of chicken and ribs on my electric smoker.

My question is, is it possible to cold smoke on either one of these? If so, how do I go about doing it?

Thanks!!

I would think you could cold smoke on either one of those. I haven't tried cold smoking yet, but am expecting my A-Maze-N tube smoker today and plan to get started. I have searched here on the forum, there is a ton of information here, enough to make me feel comfortable enough to start. I read somewhere about cold smoking a steak before you grill it, I'm very interested in trying that and figure that's a good way to gain a little experience before I move on to things like salmon and bacon.

daveomak · Mar 3, 2014

When cold smoking fish, the temps are usually below 70 ish degrees..... You don't use heat... Be sure to use Cure #1 at the proper rate to prevent botulism.....

http://www.meatsandsausages.com/meat-smoking/cold-smoking

chunkygravy · Mar 3, 2014

Cold smoking fish has to be done below 86F. Otherwise the proteins in the fish sill start cook and leak out. Fattier fish is the best, like salmon.

The steps for cold smoking fish are

1. Cleaning - clean by washing under water as most bacteria will be on the outside of the fish

2. Curing/Brining - You can use a typical 80 degree brine: 1 Gallon Water, 4 cups salt, 2 Tbsp Cure#1 (Don't skip the Cure#1 !!!). Brine for 30 min for every 1/2 inch thickness of the fillet.

3. Drying - Keep in fridge overnight so the pellicle will form on the outside - the stickyness will help absorb the smoke.

4. Smoking - Smoke indirectly and don't let it go above 86F. Best around 65F. If it goes over 86F, it will start to cook and you might as well just Hot Smoke it from there on in.

5. Storing - You can keep it in the fridge for a few days or freeze it. I usually do a 4-5 lb salmon at a time, cut it up and freeze it.

I just finished pulling a cold smoked salmon out of my smokehouse today!

Hope that helps....

CG

Salmon.jpg

chunkygravy
Mar 3, 2014

Salmon 2.jpg

chunkygravy
Mar 3, 2014

sseriouss1 · May 13, 2014

I've been curious about cold smoking also, how long would you leave your salmon in the smoker? Also, what's the benefit of cold smoking if you're going to have to cook it anyway.

atomicsmoke · May 13, 2014

Sseriouss1 said:
Also, what's the benefit of cold smoking if you're going to have to cook it anyway.

You don't cook it. You eat cold smoked salmon as is.

I smoked haddock for as long as 8 hours. But I like a strong smoke flavour. Start with 3-4 hours. Let it rest in the fridge for a few days. If not happy with the results go for another 3-4 hours.

atomicsmoke · May 13, 2014

Large meat cuts would be cold smoked daily for a few hours...for as long as a week . Traditionally this was done in winter time (in cold climate countries) so at the rest time between smokes they wouldn't have to refrigerate - wasn't an option anyway ages ago.

Of course meat was only cured with salt and spices. Still is actually.

sseriouss1 · May 14, 2014

atomicsmoke said:
You don't cook it. You eat cold smoked salmon as is.

I smoked haddock for as long as 8 hours. But I like a strong smoke flavour. Start with 3-4 hours. Let it rest in the fridge for a few days. If not happy with the results go for another 3-4 hours.

Ahh, that makes it the way my wife like it, like the store bought stuff. The stuff I had when I was a kid was dryer like it had been smoked over a fire almost.

sseriouss1 · May 14, 2014

atomicsmoke said:
Large meat cuts would be cold smoked daily for a few hours...for as long as a week . Traditionally this was done in winter time (in cold climate countries) so at the rest time between smokes they wouldn't have to refrigerate - wasn't an option anyway ages ago.

Of course meat was only cured with salt and spices. Still is actually.

So, other than bacon, what types of meat would you cold smoke and would it be cooked later?

atomicsmoke · May 14, 2014

Sseriouss1 said:
So, other than bacon, what types of meat would you cold smoke and would it be cooked later?

I cold smoked fish and pork tenderloin then freezed them for cooking. I wouldn't it again - rather hot smoke and gently reheat. Not worth the time/effort.

In my opinion cold smoke only ready to eat meats/fish/cheese. Don't cook cold smoked meats if you used nitrites/nitrates on them.

sseriouss1 · May 14, 2014

OK, thanks for the tip. I think cold smoking is not for me.

diggingdogfarm · May 14, 2014

It's going to depend on your personal preference......all sorts of stuff can be cold smoked.
Don't let the preferences of others sway you....try it for yourself.

I often see folks referring to smoke temperatures above 85 F as cold smoking...no...just no...don't do it.....a temperature that cooks fish and melts cheese sure as hell isn't cold smoking!

~Martin

smoking b · May 14, 2014

atomicsmoke said:
I cold smoked fish and pork tenderloin then freezed them for cooking. I wouldn't it again - rather hot smoke and gently reheat. Not worth the time/effort.

In my opinion cold smoke only ready to eat meats/fish/cheese. Don't cook cold smoked meats if you used nitrites/nitrates on them.

smoking b · May 14, 2014

DiggingDogFarm said:
It's going to depend on your personal preference......all sorts of stuff can be cold smoked.
Don't let the preferences of others sway you....try it for yourself.

I often see folks referring to smoke temperatures above 85 F as cold smoking...no...just no...don't do it.....a temperature that cooks fish and melts cheese sure as hell isn't cold smoking!

~Martin

I agree 100%

diggingdogfarm · May 14, 2014

Smoking B said:
atomicsmoke said:

I cold smoked fish and pork tenderloin then freezed them for cooking. I wouldn't it again - rather hot smoke and gently reheat. Not worth the time/effort.

In my opinion cold smoke only ready to eat meats/fish/cheese. Don't cook cold smoked meats if you used nitrites/nitrates on them.

Click to expand...

Yeah, that's what I was thinking but I'm tired and ain't gonna go there!!! LOL

:head-wall:

~Martin

smoking b · May 15, 2014

DiggingDogFarm said:
Yeah, that's what I was thinking but I'm tired and ain't gonna go there!!! LOL

~Martin

I know exactly how you feel Martin!

brooksy · May 15, 2014

Ugh I have to wait a long time to cold smoke something down here in not so sunny raining but hot Florida. I love lox and that's going to be my first cold smoke. Gonna get a AMNPS and use it in the warming box of the princess

smoking b · May 15, 2014

Brooksy said:
Ugh I have to wait a long time to cold smoke something down here in not so sunny raining but hot Florida. I love lox and that's going to be my first cold smoke. Gonna get a AMNPS and use it in the warming box of the princess

An AMNPS is great for cold smoking - you will really like it. In the meantime, if you get desperate to cold smoke something you're welcome to drive up here & do it at night - I'll provide beer, homemade wine, sausages, snack sticks & whatever else we might need...

brooksy · May 15, 2014

Ummmm

Smoking B said:
An AMNPS is great for cold smoking - you will really like it. In the meantime, if you get desperate to cold smoke something you're welcome to drive up here & do it at night - I'll provide beer, homemade wine, sausages, snack sticks & whatever else we might need... :icon_mrgreen:

Ummmmm SB I wish I had something other than beer to offer. If you came in July we could go scalloping.

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