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Recent content by abitibi

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  1. abitibi

    Undersmoking

    It took me a while to figure out but it appears that the air pump I'm using to push the smoke in was not powerful enough. What seamed to be pulling the smoke in is 1) diffusion and limited flow from the air pump 2) the air expansion and contraction due to temperature fluctuation.  I've now put...
  2. abitibi

    Undersmoking

    I usually eat within two to three days max for fish, since, as you point out, this is pretty much same preservation time as just keeping raw fish in the fridge. I treat that as sushi more than regular cold Smoked fish. For other meat, that end up being cooked sous vide afterwards, I am...
  3. abitibi

    Start with cold smoke for fish, then bring to temp for moist fish

    How long do you smoke it?
  4. Hello world

    Hello world

    • abitibi
    • Album
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  5. abitibi

    Hello world

    Finally got myself to register on the forum after months of peaking around. Here is my setup : Strongly inspired by what I've read on the forum! See you around
  6. IMG_20150701_192837:nopm:.jpg

    IMG_20150701_192837:nopm:.jpg

    • abitibi
    • Media item
    • Comments: 0
    • Album: Hello world
  7. abitibi

    Undersmoking

    Hi all, I'm trying to gather information regarding attempts to smoke at temperature below the food safety danger zone - Between freezing and 4C / 39F, let's call it undersmoking?  I built a setup similar to what dcarch posted, which is basically a thermocontrolled fridge with a recirculating...
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