Hi, I'm Tristan. About 2 weeks ago I bought a proQ cold smoker cardboard box type thing wit the ProQ smoke generator. As a former chef I enjoy food beiong freshly prepared and having a hankering for smoked salmon I was actually getting sick of buying 100grams for 4 to 5 quid. Always thought smoking was a complicated art form but how wrong I was. started off with trout fillets. Cured for too long, ended up a bit tough and too salty but I knew where I went wrong. Also tried a bit of smoked cheese (cant go wrong with that even if you tried!) Well, last week I bit the bullet and did a side of salmon. Cured it perfectly and smoked it for 10 hours.... absolutely....amazing. so right now I have 4 trout fillets in the fridge, trying an experiment by combining a dram of whiskey with the cure. Dunno if it will work but we shall see how it tastes. Well basically I'm going to invest in a bigger better smoking unit. Hopefully venture into hot smoking too! Maybe do a bit of brine curing and venture away from fish and cheese, but xmas is sorted now. Food hampers all round!
So... Hi folks from the UK!