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Cold Smoke with GOSM?

post #1 of 17
Thread Starter 
I have been reading about doing some Nova (Smoked Salmon) but you have to do it as a cold smoke. I read where some have done it with a MES but can you do it with a GOSM?
post #2 of 17
Though I haven't done it I've read were people have. Just crack the door open to keep your temps down.
post #3 of 17
I have cold smoked in my GOSM by using a larger chip pan and adding charcoal briquettes in it with the wood chips. It takes some playing around to find the right number of briquettes but it does work
post #4 of 17
Thread Starter 
Thanks for the insight Pineywoods, would you mind sharing more details? The wife loves nova and if i can replicate on the smoker i will be King :)
post #5 of 17
I don't smoke fish so not sure the temps your looking for. I found a rectangular stainless chip box with lid at Lowe's for like 9 bucks and I put some lit briquettes in it with the wood chips as I say you have to kinda play with the number of briquettes to get the temps your looking for then just add coals as needed. For lighting the briquettes I take a coffee can and set it on my turkey fryer and get them going good then use a pair of tongs to add to the chip box. I usually keep some briquettes going in the coffee can that way I can easily add them to the chip box. As for the fish recipe I can't help you sorry

Oh I think you could also just use a cake pan with no lining and some tin foil over it with holes poked in it in place of the chip pan I use
post #6 of 17
Some here have put a needle valve in their gas supply line to cut the flow especially low. Alternatively, you can buy an adjustable regulator that will do the same thing.

I have some safety concerns though about the burner blowing out with such a small flame, so I haven't done it myself.

I did put an electric hot plate down in the bottom with a small foil pan, and that did work, though I wanted a little more heat out of it. I was doing jerky and the cabinet temp never got above 110* with the plate on high (and ambient of about 65, minimal wind).
This might be a good answer for cold-smoked fish.

I've done the charcoal+chips thing too, but that could get too hot and hard to control. I think the flavor of the Nova will be cleaner with only wood chips.
Will you be using alder chips?
post #7 of 17
Just use the tin can/soldering iron cold smoke generator and any smoker can be turned into a cold smoker.
post #8 of 17
Yeah, I've read of many people using that, and it is cheap too.
Might have to fiddle with it a bit though to get a long smoke.

There is also the "smoke daddy" cold smoke generator.
post #9 of 17
I just cold smoke some salmon this weekend. My can was only 1/3 filled with chips and I smoked for two hours. The chips were black but not ash so they still had some smoke left in them at 2 hours.
post #10 of 17
Cool, thanks for the info. I was thinking of giving it a try myself. It's cheap enough.

Can you give any details on the precise method - did you follow linkable instructions?
Did you use a typical ~15 oz can and did you have the open end totally or partially open?
post #11 of 17
I recently attended a "Dutch Oven Cooking" class that was put on by my local BSA council. In the hand out he gave us it had a portion on briquet temps. He said that in order to raise the temp 25 Deg you need to add 2 coals. So to get 100 degree you would want 8.

I can see where DU cooking your temps are hevily effected by wind, no insulation, etc. I think I will give this a little test tomorrow, and let yall know.

post #12 of 17
Well didnt get to do it yesterday, but am currently doing it.

With 2 briquets, and 2 peices of Hickory chunks, I had it about 125.
Just took one briquet out, and will let you know what happens.

post #13 of 17
Was down bout 85, but no TBS. So I opened the side dampners up about 1/4 of an inch for some O2. Will see what that does to the temp.

post #14 of 17
That did it.

If anyone has any Q's, feel free to get wit me.

post #15 of 17
Hello Dreamer, Nova salmon is smoked at temps below 100 ? How did you prep your salmon? What was the temperature you smoked at and for how long?
post #16 of 17
It is funny you ask. I just posted this on another forum.

Baking pan, cooling rack, wax paper, then your fish skin side down. COVER with sea salt or Kosher, sprinkle on brown sugar, and pepper. Add any dry flavorings that you would like, and then rub it all in. Lay it someplace that bugs, dogs, kids, whatever wont get into for about 3 hours.

Liquid will come out of the fish, that is why you put it on a cooling rack in a pan. (no mess all over the place. learned the hard way) Pour off liquid if it starts to get back to the fish.

Place fish in the frige until you are ready to smoke. (next morning prefered)

Smoke at a max of 150, for as long as you can stand it with ALDER (my preferred) or apple. (probably at least 8 hours, or when it starts turning a very dark brown) Now I can get way lower using the charcoal method above.

Picked up something that I want to try yesterday on a youtube vid. Before placing in smoker, brush with maple syrup, then every couple hours brush again.

If you have any Q's lemme know.
post #17 of 17
Thanks Dreamer, I will give it a try on the next smoke at home.
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