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Cold smoking in WSM without A-MAZE-N

post #1 of 8
Thread Starter 

Hi All,


I attempted to make my first cold smoked salmon, following the recipe from Project Smoke. All went good except for the smoker not being able to keep really low temperature despite having filled the water bowl with ice-water, so the charcoal died out.


I therefore need to get myself a smoker from A-MAZE-N, because in Houston, TX it is approx. 70 F at night now, which is pretty good for cold smoking salmon. This I will keep in mind the next time and I do not need to keep a fire with charcoal and wood chunks, which anyway will be cooled. 


But despite the cold smoking did not go as planned I realized that I actually managed to get a good smoke flavour to it after all, so me and my wife chose to cut some nice pieces for a bagel(see the results below) and then half of it we hot smoked and make a spread for the other bagel. 


After 26 hours of dry-cure in the fridge:



Soaking in water before going into the fridge for drying for 4 hours



When we realized that it had a good smoked flavour after all :)



Sliced and ready for the bagel



While it was resting in the fridge we chose to take the half of it and hot smoke at 180 F until IT was 145 F. This is the result





The bagel with the cold smoked salmon, like we know it from Scandinavia :)



I know there is a couple of pics. of hot smoked salmon, but thought that it was still the best place to keep it. 

post #2 of 8

Nice job - sounds like you got the best of both world after all.


Can you share the recipe or provide a link.



post #3 of 8
2 things happen when you put ice/ice water in a smoker... The moisture "can" dissolve the pellicle, which will screw up the smoke adsorption and it will cool off the smoker to stop air flow because of a "cold dam".... then your fire goes out... unless you have a good heat source... but then you aren't cold smoking...
post #4 of 8
Thread Starter 
Thanks guys.

DaveOmak: Thanks your explanation above. What are you using for cold smoking, I am thinking of buying a smoker from A-MAZE-N, and then only use ice on hot days. Because the heat from that one should be minimal, and would therefore be great on a Texan night.
post #5 of 8
I would use the AMNPS and cold smoke on cooler nights... I wouldn't use ice for the reasons stated above... No heat in the smoker.. good air flow... Think about a mail box mod to use in a cardboard box smoker... the AMNPS does create some heat..

My cold smoking set up.... The MB and aluminum flex duct cool the smoke AND condense out any residual creosote for a clean, sweet smoke...

This ham had 6+ hours of smoke... Check out the clean smoke covering....

post #6 of 8
Thread Starter 

DaveOmak: That is a nice looking ham, I would like to try making that as well, what part of the pork do you use for it. The setup you have looks pretty good as well, thinking of doing something similar. 

post #7 of 8
It's a picnic ham... I thought I was buying a front shoulder butt... Misread the label and subsequently did my first ham... It was awesome.... Bride said "Best ham I ever tasted"...
post #8 of 8
Thread Starter 
I have tried making a picnic ham once, but since it was in the hot smoker(my WSM) it got cooked and became more like a roast.
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