I have been looking at different post about cold smoke.I have a master built electric smoker even on the lowest setting it is up to 120.to my understanding is that the heat has to be below 100 so how do i achieve the right temp but still produce the smoke. Any help would be welcomed. I also have seen smoke generator do reaaly understand what they do
cold smoke (pork belly)
SmokingMeatForums.com Top Picks
- 4,446 Posts. Joined 6/2011
- Location: Finger Lakes Region of New York State
- Points: 117
- Select All Posts By This User
The best way to accomplish that is to use a cold smoke generator like the A-Maze-N.
Here's a video showing how the sawdust smoker works.
We do not consider that cold smoked. Cold smoked bacon must be cooked after smoking. When cold smoking we try to keep the chamber temps under 80 degrees
A lot of people go ahead and smoke the bacon to safe internal temperatures and have a final product. I am quite sure it is delicious but I have never had the opportunity to try it.
Kutas is recognized as a go to source on all things cured. A lot of his recipes are dated and over the years some of his techniques have been improved upon. It really is a question of semantics. I think most of the people on this forum would consider cold smoked, just that, try to keep it under 80 degrees but as long as you do not render fat then we consider the bacon cold smoked. Warm smoked in the range you are discussing produces a different product. The final bacon is in an almost ready to eat form. Fat is rendered, maybe the color is set a bit better. If you had a bit of Mountain Man in you, you would probably cut off a chunk, throw it in your backpack and just heat it on a skillet when ready to eat.
When you smoke belly to a higher internal temp, say 165 or so then you have ready to eat bacon.
:Like I said, to me it is more a question of semantics based on what the final product looks like. To avoid confusion it would be helpful to use the term cold smoked to describe bacon kept in smoke chamber temps below that when fat renders 110-120 preferably in the 80 degree range. Warm smoke where the chamber temps are under maybe 160 180 degrees and the "internal" temp of the bacon never exceeds 120 - 130 degrees and then hot smoked or cooked bacon where internal temps are USDA safe 165 degrees I believe is the current number.
Hope this helps, we discuss bacon often on this forum and there is always a lot of confusion because of so much conflicting information from so many different sources.
I have never cured and smoked ribs before. I'll have to do some research on that and give it a try.
I think the difference between smoking and Qing is the temp of the pit. Smoking 250 or 260 and below Qing between 260 and 325 maybe, grilling above that.