1st time lox, at last!

[cooker613]

Finally, was able to cold smoke some lox. Thanks to Smokin Al. I followed his recipe (but left out the citrus peel). The results were better then I imagined possiable. Lox...real lox!

I also used my amazen cold smoke generator for the first time. I used it with pellets and a frozen bottle of water in my weber kettle. Was able to keep temps between 65 and 75 degrees. Smoked for 4 1/2 hrs as the amazen would periodically go out. Obviously I need a little more practice here.

But, on an everything bagel with a schmer...a very tasty way to start the day.
Again thanks Al.


Forgot to take pictures while curing. Just putting on the Weber with the amazen.


Off the smoke after 4 1/2


Out of fridge after 24 hr “rest”


First slices


The rest of the side


More slices, getting the hang of the knife


Both


Money shot


Bagel with a schmer

 

[6GRILLZNTN]

Great looking Lox. Think I'm going to bite the bullet and try this. As far as pellets going out, here is a link that might help.

https://www.smokingmeatforums.com/threads/if-your-amnps-wont-stay-lit-read-on.279383/

 

[73saint]

Outstanding looking lox! I am ready to do a few batches of it! Coming soon....

 

[gmc2003]

That lox look freak'n fantastic cooker. Really nice job.
Point for sure.
Chris

4.5 hrs with pellets on a kettle - seems like it would be really heavy smoke for lox? Where all your vent's open fully?

Chris

 

[cooker613]

That lox look freak'n fantastic cooker. Really nice job.
Point for sure.
Chris

4.5 hrs with pellets on a kettle - seems like it would be really heavy smoke for lox? Where all your vent's open fully?

Chris

Thanks Chris. Yes, the vents were open, but the smoke was light white. And most importantly it was not too smokey tasting. Perhaps because it was pellets rather than dust the smoke was really not very heavy. Al’s directions called for four hrs, so I figured that an extra 30 min wouldn’t hurt...and it didn’t.

 

[gmc2003]

Thanks cooker, I usually get a lighter smoke with dust then pellets, but I've never cold smoked lox in my kettle either.
Do you make your own bagels?
Chris.

 

[cooker613]

I have made my own bagels, bet this was not one of my own

 

[SmokinAl]

Your lox looks fantastic!
I could eat that everyday!
Very nicely done & congrats on making the carousel!!!
Al

 

[cooker613]

Your lox looks fantastic!
I could eat that everyday!
Very nicely done & congrats on making the carousel!!!
Al

Thanks AL, couldn’t have done it with out you.

 

[ab canuck]

Great looking lox, Something I have yet to do but still want to do. Like.
Congrats on the carousel ride.

 

[tallbm]

Nice! Lox is my yearly cold smoking goal when the temp gets low enough in TX. I'm thinking in Dec or Jan I'll get the opportunity to do some more. FYI, Costco sales skin off salmon so that helps speed up the Lox process since there is no need to skin it yourself :)

 

[cooker613]

That was a Costco salmon.

 

[tallbm]

That was a Costco salmon.

I like the skin on my salmon except in the case of when I'm going to smoke Lox. So Costco comes through for me at that time... and they can have some 4 pounders which is nice :)

 

[GaryHibbert]

Beautiful lox!!! Looks fantastic.
This is the 2nd great lox post lately. Guess I'm going to have to give it a whirl.
POINT
Gary

 

[chew2475]

Finally, was able to cold smoke some lox. Thanks to Smokin Al. I followed his recipe (but left out the citrus peel). The results were better then I imagined possiable. Lox...real lox!

I also used my amazen cold smoke generator for the first time. I used it with pellets and a frozen bottle of water in my weber kettle. Was able to keep temps between 65 and 75 degrees. Smoked for 4 1/2 hrs as the amazen would periodically go out. Obviously I need a little more practice here.

But, on an everything bagel with a schmer...a very tasty way to start the day.
Again thanks Al.


Forgot to take pictures while curing. Just putting on the Weber with the amazen.
View attachment 380358

Off the smoke after 4 1/2
View attachment 380359

Out of fridge after 24 hr “rest”
View attachment 380360

First slices
View attachment 380361

The rest of the side
View attachment 380362

More slices, getting the hang of the knife
View attachment 380363

Both
View attachment 380364

Money shot
View attachment 380365

Bagel with a schmer
View attachment 380366

Looks great. Did you use wild caught or farm raised salmon?

 

[cooker613]

Looks great. Did you use wild caught or farm raised salmon?

Actually it was the farmed, but am looking forward to using wild when in season.