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Indeed, will cut the time back dramatically next time based on all the feedback. Although, I'm do aim for a cold smoke, at least until I get it right. Thanks for sharing.
Appreciate the feedback. Will likely try 3 hours next time for the Lox, taste and decide on whether to go longer. (I only had the cheese on two hours, and the hard boiled eggs on for one hour.)
Thanks for the clarifications, @gmc2003. The point about smelling the smoke, and not necessarily seeing it, is helpful for my understanding. I also never considered the possibility that the A-MAZE-N Maze + pellets could produce too much smoke before today. And I wasn't sure if I could expect to...
Based on reactions by @gmc2003 and @cmayna, it sounds like I may have put the Salmon on too long. However, that the eggs and cheese also had the same very strong off flavors, and that I put the eggs on hours after the Salmon and cheese, I think that may suggest the quantity of smoke produced by...
Thanks for the greetings, @gmc2003! Last weekend I made my first attempt at making nova lox, which didn't turn out. My first post on this topic is here. It would be great to hear any additional insights you may have! A couple others also suggested using dust, and not pellets, so that's certainly...
Started smoking meats about four years ago, am now venturing into cold smoking and would really appreciate learning from the group!
Main Equipment (so far!):
Weber Smokey Mountain, 18-inch
ThermoWorks Smoke Remote BBQ Alarm Thermometer
A-MAZE-N Maze, 5 x 8 inch
Hello –
I’m reaching out to the community in the interest of learning from my first cold smoking attempt that went wrong. My goal was to make Nova Lox.
I’d really appreciate any constructive ideas you can share. I’m having trouble identifying the problem(s), especially given others’ successful...
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