Recent content by kimbaco6

Thanks Dave, that's a good clip. Do you know the URL for that website? I have all of the Marianski and Adam Stanley books, but haven't seen that. I am curious how it is possible to cold smoke at such high temps (40-80 degrees) for long periods like 12 hours, without bacteria growing. I am using...

I made a cold smoker out of 2 attached webber grills, but these are not NSF or UL, and I am not clear whether they will be approved by my local health board for commercial food establishment use. I want to do this outdoors, with live wood fire. Does anyone know of a setup that would be NSF or...

I have been cold smoking salmon this summer in new england and have been able to keep the temperature around 78 degrees. This is the temperature that I have read through my research is ideal. I am using a home made charcoal cold smoker using two connected webber grills. However, winter is...

Thanks for the welcome also to Joe and Gary. Trying to make a cold smoker that's less space looking, but in the meantime at least it works great! Looking forward to participating in the blog.

Thanks BBQWillie! This is my first year cold smoking, and I do expect to continue during the winter. So far I have only used it when it was around 70 degrees outside, and was able to keep the temp just below 80 degrees consistently. I am very curious how high the temp will get in colder ambient...

Thanks Eman! Working on making a more sophisticated version of my cold smoking science experiment, but it is working great so far! I'll be doing both curing and aging. The chamber that I am building has humidity and temp controls, venting in and out (to the outdoors), and an arduino setup to...

Hi Zempage, Curious if you have looked into whether the fridge and freezer have a common air transfer system. From my research I think some fridges, if not all, will have some air flow between the fridge and freezer portions. I think you don't want the molds from the meats to interact with the...

Awesome efforts with the Arduino setup. I am also working an Arduino setup, and am building the chamber as well. About the size of an armoire for my first attempt. Just jumping in to this thread now, so sorry if you already mentioned this, but curious if you have cut vent holes into the fridge...

Hello all, looking forward to participating! I am on the east coast in Massachusetts, Boston area, and am very involved with the local food industry. Working on building a meat curing chamber, and making a more sophisticated cold smoker (see pic). Interested in learning as much as possible...