@Neumsky1
Not unless you can cool down the smoke chamber....some folks use ice.
~Martin
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 baconI 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 have.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!
Smoking B, I'm also in Central PA (just outside Harrisburg). Nice to see someone so close to me...
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...
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...
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...
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?
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 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!
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.