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

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.

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

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...

what about smoking a pork belly and putting a drip tray under it?

So, I thought about this question of never having enough bacon fat on hand. What about salting then cold smoking pork back fat? Render that down and you basically have something very similar to bacon fat. Thoughts?

...as a southern swell is happening. See and hear it! The sausages are all fully cooked, but not cured. Reputable sources tell me that cold smoking them in the 80 degree range for 5 hours poses no threat. When I make my own sausages, I'll use cure. I was forced to cold smoke using a...

...some minor gray coloring at the points of corrosion so I simply trimmed it off and there was no real penetration into the meat that I can tell. Is there any reason to believe this bacon is not safe? I have it out cold smoking now (if you can call it cold smoking in SC) with OAT of 86F and RH...

I ran just the smoke pellet tube for two hours with the fan blowing. Then put it on lowest setting at 150 til IT of 145. When I get my smoking cabinet done I will do just smoke two hours, add heat with smoke at 120 and step up 10 every hour til hit IT. Gives a mild smoke taste. Some people...

Review of Costco fully cooked sausages cold smoked for 5 hours yesterday with mesquite-oak blend pellets: FANTASTIC!!! My concern with using non-traditional wood for this turned out to be totally misplaced. Right out of the smoker, I grilled 2 hot link sausages for dinner, and the smoke...

I have had my LBGE since 2010 or so and have only replaced a fire ring. I learned everything on that thing and still use it all the time. I had acquired a few more pits over the years but when I got divorced I sold the rest and kept this and the Smoke Vault for cold smoking.

Reviving this old thread because that Picanha + lobster combo gave me some inspiration for this weekend. I don't live anywhere near the coast either, so getting decent shellfish for the smoker is always a pain. Ended up grabbing a couple tails and scallops from Maine Lobster Now to do a little...

But would be a good cold smoking day.

Personally I won't do it, and I have had fish carry over to other things. If you're cold smoking you can use a cardboard box over a smoke maze or tube, or a new garbage can. Just make sure to vent it with a 21/2-3'' vent hole on the top. I still have an old Lure Jensen smoker that I modded into...

Thanks all. I'm hooked on brisket trim burgers! And smoking for about an hour, and finish searing in a screaming hot cast iron skillet a la L&L, makes one helluva burger! The pork is just about ready to transfer to a foil pan for about an hours braise, and then finish with a rib glaze. Grass is...

Your brisket, etc sounds great to me. I'm sure they'd love it. Also it may not show off your smoking prowess, but good old hamburgers, potato salad and baked beans also sound great. And cold beer! Have a great time. You sound like an excellent host.

You could try getting a block of appropriate cheese and rubbing it with ground caraway seeds, then cold smoke it. Cut the cheese block into quarters before rubbing and smoking.

Hmm Never occurred to me to try smoking fish sauce. Not familiar with your brand. Don't remember what brand I have in MN but it comes from a local International market that has a great selection. I have Red Boat 40° here in FL. Beyond cold smoking season here.

Sounds mighty tasty! Love me some sausage and cheese! Post up a pic or two when you can… As we say around here, pics or it didn’t happen! 😉😆 And I am assuming the sausage has some form of cure… cold smoking in the 80* range for 5 hours?!