Recent content by munsterfan

yes you are correct I miss-wrote; we have a use by date of 3-weeks. We keep no bulbs longer then that unless frozen. The chips are bone dry, can grind into dust. The dried garlic mixed with salt has a longer shelf-life. 

 Hi thanks ...I got lots of help from this forum... Do note that we HOT smoke the salt. It's a better method to create smoke film around the individual crystals. We took an old oven pan to use as a fire box, then elevated a second oven pan over the fire box. The turn on the gas burners and...

The tastes is sublime, sweet, nutty smoky but not intense.     Photo is of the prep work and the smoked bulb and Smoked Garlic Sea-salt Before we can grind them we dry them for 12-18 hours in our homemade dehydrator ...old windows with stainless steel screens on the roof of the shed: see photo...

Cold smoked for 48-hours over a Mixture of chipped Olive & Almond wood, mixed with Carob pods, Rosemary and Bay Laurel leaves. Bulbs ...at last!

OMG really? THANK YOU!  This is really valuable information RE the stop-start. For the foreseeable future (and all can change on a whim); we are only smoking salt, chilis and most important Garlic. ...y and  the inside of the smoker unit was very wet yesterday from me (in all my newbie wisdom)...

 Is  Ok, I'm still not totally clear, the inlet is dryer ducting. So I need many large exhaust holes at the top of the smoker and none on the bottom?  ONLY cold smoking with a temperature between 20C-30C...so can't imagine 'heat' so to speak. 

Do I understand correctly that I need to create 3 to 5, 1+ inch sized holes in both the top and bottom of my smoker-unit (the vertical positioned 55-gallon drum) to create a  'draft' for good cold smoking? I'm smoking, salt, garlic and chilis. Will this reduce the wet drops inside? Will it...

I know that I must remove the bark from the wood I cut for chipping, correct?  I'm using Olive, Almond and Carob wood here in Portugal. Also is it OK to chip the small branches with their respectively thin bark? 

Heres some pics ...we are up 'n sailing now that we opened the air vent in the bottom of the kettle drum firebox...temperature is steady for many hours now... smoking with seasoned Oak and shortly will try Almond and Carob..taking copious notes. Like how many kilos of wood chips per hour to...

Success: we realized that the wood chips were still a bit too green...switched to tinder dry and opened the air vent at the bottom of the kettle drum fire box... maintain steady temperature for 3+-hours now

Wow thanks folks all helpful information. 

 Hi folks, thank you for you comments and questions. Very sorry for late reply we had storms and no internet. 1) we are smoking: chilies, garlic and salt.  2)  We opened the vents underneath the kettle- fire box and thought that because the ill-fitting lid let out some smoke that there was...

Here are two photos of my homemade Cold Smoker. Is there something obvious that I'm doing wrong? It takes nearly an hour to get the temperature right IF not 2-hours....hmmmm all advice and questions welcome. Buring at the moment with Almond chips tomorrow with Olive and Carob not mixed.

wow VERY cool....and where might a European buy this one day?