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  1. Cold smoker fire box.jpg

    Cold smoker fire box.jpg

    • munsterfan
    • Media item
    • Comments: 0
    • Album: Understanding Smoke Management - updated 12/08/14
  2. Algarve smoke ducting showing elevation.jpg

    Algarve smoke ducting showing elevation.jpg

    • munsterfan
    • Media item
    • Comments: 0
    • Album: Understanding Smoke Management - updated 12/08/14
  3. Algarve firebox with smoke ducting.jpg

    Algarve firebox with smoke ducting.jpg

    • munsterfan
    • Media item
    • Comments: 0
    • Album: Understanding Smoke Management - updated 12/08/14
  4. Algarve firebox 2.a.jpg

    Algarve firebox 2.a.jpg

    • munsterfan
    • Media item
    • Comments: 0
    • Album: Understanding Smoke Management - updated 12/08/14
  5. Algarve Cold smoker.jpg

    Algarve Cold smoker.jpg

    • munsterfan
    • Media item
    • Comments: 0
    • Album: Understanding Smoke Management - updated 12/08/14
  6. munsterfan

    homemade cold smoker...struggling to achive & maintain heat

    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
  7. munsterfan

    Chipotles in the MES

    Wow thanks folks all helpful information. 
  8. munsterfan

    homemade cold smoker...struggling to achive & maintain heat

     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...
  9. munsterfan

    homemade cold smoker...struggling to achive & maintain heat

    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.
  10. munsterfan

    How did you come up with your screen name?

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

    How did you come up with your screen name?

    My name is pretty self-explanatory. My husband is from Ireland, 20+ generations from the same community in Co Tipperary, close to Limerick City which is the home of Munster Rugby. He's passionate about the Munster team and will even watch the under-five's if they're playing.
  12. munsterfan

    Hi folks smoking newbie here... need help with cold smoking types of wood

     Yes thanks I can see/read that through out this forum and life in general. 
  13. munsterfan

    Understanding Smoke Management - updated 12/08/14

    Thank you Tom, The kettle BBQ fire pit is a good meter below the smoking drum and the flex-hose is on an upwards incline from the kettle. Everything is located beneath a close knit copse of Olive trees on a hillside with a level area that I dug out to work the smoking & drying process. I've...
  14. munsterfan

    Hi folks smoking newbie here... need help with cold smoking types of wood

    Oh  OK I didn't understand. I have a few finely chipped kilos of Almond and Olive, Carob, Fig and Orange.   So I guess I'll just experiment a bit myself with each species of wood, weigh what goes into the fire, then log the usage of chips per hour to maintain a sustained target temperature  of...
  15. munsterfan

    First smoked salmon

    Wonder how this would taste on either sardines or mackeral? 
  16. munsterfan

    Chipotles in the MES

    Thank you very much for your comments. We finally broke down yesterday and bought a used 6hp chipper we're excited like babies at Christmas. All afternoon where ever we drove doing normal day business we could only see dead branches on trees within reach of the chainsaw, a quick whir-whir, wood...
  17. munsterfan

    Understanding Smoke Management - updated 12/08/14

    Tom, THANK YOU. I'm re-reading everything you wrote and your recommended links. This is such helpful material.  I sit here in Portugal with my very first ever home-made Cold Smoker ( a kettle BBQ attached to an airtight 55 gal drum (clean) by 2-meters aluminum flexi hose, I'm wondering if I...
  18. munsterfan

    Hi folks smoking newbie here... need help with cold smoking types of wood

    Hi Danny thank you for your comments. Thank you for the correction about cold smoke temp.   Just a few questions; Why not kilos as everything here is in metric? Also the Carob tree may keep its leaves in the winter but is not an evergreen in the sense of Pine, Spruce, Fir or Cedar. It's a...
  19. munsterfan

    HELP NEEDED.Cold Smoking Ques: Which woods? & green or dry chips?

     Thank you very much for your comments I'll look at the links right now.
  20. munsterfan

    My first Weber Cold Smoker HELP NEEDED!

    Yes I did put the same questions to a couple related forums, just in case some wise persons only reads the threads to which they are subscribed. Maybe a wee bit of overkill but I'm anxious to conduct smoke testing before the heat comes and also so that I only cut and cure the wood that is the...
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