Recent content by abitibi

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...

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...

How long do you smoke it?

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

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...