Search results for query: cold smoking

Is it true that it’s bad for the smoker to occasionally cold smoke salmon in it? I’ve read the oils from the fish aren’t good for the smoker and can affect flavor on future cooks? I’m just wondering if cold smoking a couple LBs of salmon a year is really gonna affect it. Any thoughts appreciated

I would not have chosen the OSB as its just full of glue, but if only cold smoking probably not a problem. I'd worry more about it if you hot smoke. How are you feeding it with smoke and assuming you're using #2 cure? I'd like to cold smoke with mine but the fire box is a bit of work to keep...

How can you call it cold smoking in Kona? It's 100 degrees here right now, and I was hotter on your island when it was 85 degrees. 🤣 I've never even thought of smoking hot dog's, I have to try this now. :emoji_thumbsup:

Gonna try out a smoke daddy magnum pig cold smoke generator, see if it will smoke enough for a large box. Smoke daddy says no issue..

That is exactly how it was done back in the day. I did it a few times. You might be surprised with it. I personally was not impressed with it. There is not much info about it but I found cold smoking results MUCH lighter compared to warm smoking. For some reason I expected the opposite.

Putting a bowl of ice in the smoker helps to keep the cold smoking temp in the mid-80s.

Question…I am smoking these today and planning on a sous vide finish then cold water bath. Do you vac seal or zip lock the sausages for the sous vide and cold bath or just put them straight into the water? Have always just cook to final temp previously.

I am sure these are even better cold smoked. With equipment I got I have to wait for a very cold Florida days to do any cold smoking. Usually January or February when temp drops to low 50s. It was easier in NE Pennsylvania.

Tried both ways and both failed but yeah cold brine took longer to fail. Might not be that big a deal to some but was not into it. Yeah tried to find those before but no dice. I like the jumbos from GFS. Also plan on running bologna chunks. If you got time try either smoking or grilling the...

Hey everyone, I usually stick to the classics (brisket, pork shoulder, ribs), but I’m looking to switch things up this weekend and try my hand at smoking some premium seafood. I decided to skip the local grocery store since their fish case has been looking a little sad lately. I ended up...

Following along! Looking forward to seeing finished product. I have half a pork belly that I pulled out of Pop's brine this morning and now it's cold smoking for 2 hours and then I'll light up the OKJ offset...

My father in law and I decided to build a dedicated cold smoke house for smoking deer sausage. This house will have to stay outside so we chose smart siding to cover the outside. With smart siding being similar to osb im now questioning that decision as far as safety due to the chemicals & glues...

It's a balmy 80 degrees here. The humidity at the moment is 76%. That heat index can really make a difference. No such thing as "dry heat". Sorry, not sorry. :D

I vacuum seal everything I SV. Never did sausage but I would still vacuum seal.

Looks great to me! Are there issues with cold weather and pellet smokers? Besides somewhere far North or mountainous and that level of snow/cold. Part of me looks forward to easy low temps, smoking in the snow, but could see it being problematic for anything involving electricity

After that rollicking adventure cold smoking cheese around 10 weeks ago, I'm once again approaching my little ole' MES40 with its mailbox mod with another cold smoking assignment: A big bunch of Costco hot dogs. Load those beautiful dogs in, fill my pellet tube with mesquite/oak blend (that...

I don't have enough room in my Jumbo Joe (18" kettle) for an ice bowl. I do have dry ice readily available. Hopefully the CO2 out gas won't put out the fire in the tube.

While here in the Southeast we don't often have crazy cold weather, today it was 47, felt like 42. At what point does cold effect most modern electric smokers like a Masterbuilt 40 inch digital electric? Looking at getting a new smoker and trying to check all the boxes. Having to finish my...

Finally!!! So far, I've been all talk and no action. All hat and no cattle. All sizzle and no steak. Today, though, is the first day of my sausage making future, but in an incredibly small way. My wife found a 1 lb package of ground pork in the chest freezer that's been there since who...