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Learning how to "cold smoke" - Page 2

post #21 of 37
Stupid question? If the ambient temperature is more than 86 degrees out...you can't cold smoke?
Edited by Neumsky1 - 5/18/14 at 9:13am
post #22 of 37
@Neumsky1
Not unless you can cool down the smoke chamber....some folks use ice.



~Martin
post #23 of 37
Quote:
Originally Posted by DiggingDogFarm View Post

@Neumsky1
Not unless you can cool down the smoke chamber....some folks use ice.



~Martin

Interesting...I want to get some salmon frozen or fresh...and try that soon...but I can't imagine putting ice in my smoker. I guess I'll just lay em out on the driveway...and build a fire upwind lol
post #24 of 37
Quote:
Originally Posted by atomicsmoke View Post


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.

I  cold smoke cured raw bacon 24 hrs +. Nothing wrong w/ cold smoking then cooking cured products as long as they were properly cured. Then slice and fry as normal bacon . Same w/ buck board and canadian bacon

post #25 of 37

Put a stainless bowl of ice or frozen 2 liter bottles of ice in the smoker if needed to cold smoke.

 You should be using a smoke generator so there won't be much heat

post #26 of 37
At the last place I worked at we used an old broken refrigerator that we converted into a cold smoker. We would place a pan full of ice between our smoke generator and whatever we were smoking. Our smoke generator was an old metal pie pan with three lit charcoals covered in wood chips.

We also had an electric cabinet for hot smoking but we usually only used that smoking prime ribs.
post #27 of 37
Has anyone used a functioning refrigerator for cold smoking? I have a small older one that still works and wondered if it might work if I plumbed through the side for a smoke generator and through the top with an adjustable valve for exhaust. Refrigerator on, smoke on, salmon in... Hmm Maybe hot summer days don't have to make it more difficult to get what they want!
post #28 of 37
Quote:
Originally Posted by Sseriouss1 View Post

Has anyone used a functioning refrigerator for cold smoking? I have a small older one that still works and wondered if it might work if I plumbed through the side for a smoke generator and through the top with an adjustable valve for exhaust. Refrigerator on, smoke on, salmon in... Hmm Maybe hot summer days don't have to make it more difficult to get what they want!

I have.

 

Do a search here "dcarch" my posts.

 

I can cold smoke when it is 100F in the summer.

 

dcarch

post #29 of 37
Quote:
Originally Posted by Smoking B View Post
 

 

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:

Smoking B, I'm also in Central PA (just outside Harrisburg).  Nice to see someone so close to me...

 

Anyway, I've been thinking about cold smoking some salmon to make Lox for quite a while now.  I only have a Weber kettle grill right now, but my thought was that I could use a soldering iron (new, never used) in a can filled with smoking pellets in the bottom of the Weber to generate the smoke, and cover the grill with top vents open.  Does anyone have any thoughts on whether or not this would actually work?  Also, if I were to pick up a slab of salmon tonight (most likely frozen), let it thaw over night, brine tomorrow morning, and cold smoke it using my method either tomorrow night or Sunday morning, the put it in the fridge would it be ready to eat Monday morning?

 

Nevermind, I see that I'd have to buy some cure #1 online and there is no way it would get here in time...  Maybe next weekend...

post #30 of 37
Quote:
Originally Posted by imp81318 View Post
 

Smoking B, I'm also in Central PA (just outside Harrisburg).  Nice to see someone so close to me...

 

Anyway, I've been thinking about cold smoking some salmon to make Lox for quite a while now.  I only have a Weber kettle grill right now, but my thought was that I could use a soldering iron (new, never used) in a can filled with smoking pellets in the bottom of the Weber to generate the smoke, and cover the grill with top vents open.  Does anyone have any thoughts on whether or not this would actually work?  Also, if I were to pick up a slab of salmon tonight (most likely frozen), let it thaw over night, brine tomorrow morning, and cold smoke it using my method either tomorrow night or Sunday morning, the put it in the fridge would it be ready to eat Monday morning?

 

Nevermind, I see that I'd have to buy some cure #1 online and there is no way it would get here in time...  Maybe next weekend...

 

I went away for my birthday & just saw this. Yes a soldering iron in a can will give you smoke - that's how I smoked years ago lol. Make sure you plug it in for a while to burn off all the oil etc. before you use it for that though. Any questions just let me know or PM me...

post #31 of 37
Quote:
Originally Posted by Smoking B View Post
 

 

I went away for my birthday & just saw this. Yes a soldering iron in a can will give you smoke - that's how I smoked years ago lol. Make sure you plug it in for a while to burn off all the oil etc. before you use it for that though. Any questions just let me know or PM me...

Thanks, Smoking B.  I know that you said to give it a few days in the fridge before eating it, but how long will it last in the fridge without freezing it?  I am thinking about trying this out before our next family gathering, and realistically it would work best for me to smoke the salmon on Sunday but we wouldn't really be planning on eating it until the next Saturday or Sunday.  Is that too long to wait, and if there are leftovers would I be able to freeze them at that point?

 

Also, I see that everyone strongly suggests using Cure #1.  I've seen other brining recipes online that do not include the Cure #1.  Is it possible/safe to smoke salmon without using the Cure #1? 

post #32 of 37

Scotty, You can cold smoke with a Cardboard Box and old mailbox... I have a better idea... If you have a few buck to spend... go to ebay and buy yourself a bag of Wood Meal... or you could call it sawdust  Hickory, apple, or any other type of wood sawdust you prefer.   If one of your smokers is an upright your in business.   Take a aluminum pan (like a pie pan)put some holes in the side and place the sawdust inside.... Lite the sawdust up, so it will smolder and you got cold smoke.  Just keep it vented at the top and bottom of smoker so it will draft.

post #33 of 37
Thread Starter 
Quote:
Originally Posted by BrianKinlaw View Post
 

Scotty, You can cold smoke with a Cardboard Box and old mailbox... I have a better idea... If you have a few buck to spend... go to ebay and buy yourself a bag of Wood Meal... or you could call it sawdust  Hickory, apple, or any other type of wood sawdust you prefer.   If one of your smokers is an upright your in business.   Take a aluminum pan (like a pie pan)put some holes in the side and place the sawdust inside.... Lite the sawdust up, so it will smolder and you got cold smoke.  Just keep it vented at the top and bottom of smoker so it will draft.


Thanks Brian.  Since I originally posted this I've purchased a MES Cold Smoke attachment.  Between that and the current cold temperatures in NJ, it hasn't been too hard to cold smoke.  Thanks for the information though, definitely the way to go without my current set up.  Happy Holidays!

post #34 of 37
Thread Starter 

After almost a year since I posted this thread....finally giving it a go with cold smoking!

 

Following bbally's lox recipe http://www.smokingmeatforums.com/t/87043/making-lox-a-picture-guide

 

I've got just under 5lbs of salmon in the fridge and tonight it'll be ready for the smoker.  Smells great so far, so I'm keeping my fingers crossed!  It's been about 15 degrees or so at home, so certainly won't have to worry about the smoker getting too warm.  Hoping to keep it at around 50-65degrees through the smoke of 3-4 hours.

 

Here's the pics so far!

 

Dry cured and zest added

 

Desalinization

 

Set up to dry in the reefer.

 

 

I'll keep everyone posted how it goes from here!!

 

Happy Smokin',

Scotty

post #35 of 37
Thread Starter 
post #36 of 37

Nice !!   I'll bet it will be great

 

Gary

post #37 of 37

Nice forum! I got some knowledge on how to cold smoke. This is very interesting. Thanks for sharing.

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