wrinklymedic
Newbie
- Apr 6, 2016
- 6
- 14
Hello,
I'm new to Smoking having had a little previous experience 'assisting' my father-in-law. Living in Hampshire, UK, I have inherited two Smokers. One is a home built wooden Cold Smoking (CS) cabinet and the other is a Meco Charcoal Water Smoker for Hot Smoking (HS). The CS was originally fed smoke through a wooden channel, but that used to catch fire.
I have set up the CS cabinet to be fed smoke from the firebox through a flexible metal venting duct to cool the smoke. The HS is next to it and has a bowl for the charcoal fire, a bowl above for the wood chips/shavings/sawdust/water and two racks above for food.
Having installed them next to our BBQ, I fired them up over the Easter weekend to try out my installations and have got pleasing results from both.
Cold Smoked Cheddar Cheese, Red Leicester Cheese, Cashew Nuts, Salmon (dry brined) and garlics. I started to CS the sausages, but decided to hot smoke them to be safe.
If it is helpful to anyone thinking of building a Cold Smoker, I have put some video of the day on YouTube at: www.youtube.com/wrinklymedic.
Now the adventure begins !!!
I'm new to Smoking having had a little previous experience 'assisting' my father-in-law. Living in Hampshire, UK, I have inherited two Smokers. One is a home built wooden Cold Smoking (CS) cabinet and the other is a Meco Charcoal Water Smoker for Hot Smoking (HS). The CS was originally fed smoke through a wooden channel, but that used to catch fire.
I have set up the CS cabinet to be fed smoke from the firebox through a flexible metal venting duct to cool the smoke. The HS is next to it and has a bowl for the charcoal fire, a bowl above for the wood chips/shavings/sawdust/water and two racks above for food.
Having installed them next to our BBQ, I fired them up over the Easter weekend to try out my installations and have got pleasing results from both.
Cold Smoked Cheddar Cheese, Red Leicester Cheese, Cashew Nuts, Salmon (dry brined) and garlics. I started to CS the sausages, but decided to hot smoke them to be safe.
If it is helpful to anyone thinking of building a Cold Smoker, I have put some video of the day on YouTube at: www.youtube.com/wrinklymedic.
Now the adventure begins !!!