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 reports using the A-MAZE-N Maze.
For context – while I’m new to cold smoking, I’ve been hot smoking meats for about four years now (e.g., brisket, pork butt, ribs, salmon and so on). So, I’m not extremely experienced, but I’m reasonably familiar with my equipment (for hot smoking) and, until this attempt, have produced some tasty meals.
Details are below. Many thanks in advance for any insights you all can offer.
** Equipment **
Weber Smokey Mountain (WSM), 18-inch
ThermoWorks Smoke Remote BBQ Alarm Thermometer
A-MAZE-N Maze, 5 x 8 inch
A-MAZE-N Apple Pellets
** Method **
First, I cured a 1.5 pound fillet of Sockeye salmon for two days, to make Gravlax. After rinsing and drying, to allow a pellicle to form (which I could have done longer), I prepared the WSM for cold smoking.
The outside temperature was 27* F when I started, which increased to above freezing by mid-day (roughly 34* F). I filled the A-MAZE-N Maze with roughly one pound of apple pellets, lit one end with a torch for 30-40 seconds, and let burn for 10 min (per the instructions) after which time blew the flame out. I placed the A-MAZE-N Maze on the charcoal grate of my WSM and left the water pan in (empty, no water) with tin foil to cover it. I also set up my thermometer, only to measure the temperature inside the smoker. I then put the Salmon fillet on the top grate, as well as two small blocks of cheddar cheese. All four vents (one top, three bottom) were left 100% open, and there appeared to be good smoke flow. I was surprised at the quantity of smoke the A-MAZE-N Maze produced, where at times smoke leakage was apparent at the WSM door assembly.
The smoker temperature rose to roughly 40* F within the first 30 min, later rising and stabilizing at about 60* F. It never rose past 62* F over 11 hours, and never went below 40* F. After the first two hours I took off the cheese and added a half dozen hard boiled eggs. I took the eggs off after an hour, and the fish off after 11 hours.
During this process I noticed nothing completely “abnormal.” For example, only one row of pellets burned at a time (no jumping across rows), and the pellets never went out.
** Results **
The smoke imparted an extremely bitter flavor into all food, and everything smelled like a stale ash tray. The salmon and eggs were inedible, with a terrible after taste that lingered. (I understand that it may take some time for the cheese to mellow in flavor.)
** Hypotheses **
Too much smoke for the WSM 18-inch?
Is the WSM (18-inch) smoker too small for cold smoking with the A-MAZE-N Maze?
Are vertical smokers, like the WSM, good for cold smoking? Or should cold smoking be left to offset smokers?
Too much white smoke? I am not a good judge of observing white vs. blue smoke, but if I were forced to decide it appeared more white than blue. Although this is more of a reflection than an observation, given the results.
Bad pellets? (I’ve never used pellets, only chunks, so not sure if this is even a possibility.)
Others?
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 reports using the A-MAZE-N Maze.
For context – while I’m new to cold smoking, I’ve been hot smoking meats for about four years now (e.g., brisket, pork butt, ribs, salmon and so on). So, I’m not extremely experienced, but I’m reasonably familiar with my equipment (for hot smoking) and, until this attempt, have produced some tasty meals.
Details are below. Many thanks in advance for any insights you all can offer.
** Equipment **
Weber Smokey Mountain (WSM), 18-inch
ThermoWorks Smoke Remote BBQ Alarm Thermometer
A-MAZE-N Maze, 5 x 8 inch
A-MAZE-N Apple Pellets
** Method **
First, I cured a 1.5 pound fillet of Sockeye salmon for two days, to make Gravlax. After rinsing and drying, to allow a pellicle to form (which I could have done longer), I prepared the WSM for cold smoking.
The outside temperature was 27* F when I started, which increased to above freezing by mid-day (roughly 34* F). I filled the A-MAZE-N Maze with roughly one pound of apple pellets, lit one end with a torch for 30-40 seconds, and let burn for 10 min (per the instructions) after which time blew the flame out. I placed the A-MAZE-N Maze on the charcoal grate of my WSM and left the water pan in (empty, no water) with tin foil to cover it. I also set up my thermometer, only to measure the temperature inside the smoker. I then put the Salmon fillet on the top grate, as well as two small blocks of cheddar cheese. All four vents (one top, three bottom) were left 100% open, and there appeared to be good smoke flow. I was surprised at the quantity of smoke the A-MAZE-N Maze produced, where at times smoke leakage was apparent at the WSM door assembly.
The smoker temperature rose to roughly 40* F within the first 30 min, later rising and stabilizing at about 60* F. It never rose past 62* F over 11 hours, and never went below 40* F. After the first two hours I took off the cheese and added a half dozen hard boiled eggs. I took the eggs off after an hour, and the fish off after 11 hours.
During this process I noticed nothing completely “abnormal.” For example, only one row of pellets burned at a time (no jumping across rows), and the pellets never went out.
** Results **
The smoke imparted an extremely bitter flavor into all food, and everything smelled like a stale ash tray. The salmon and eggs were inedible, with a terrible after taste that lingered. (I understand that it may take some time for the cheese to mellow in flavor.)
** Hypotheses **
Too much smoke for the WSM 18-inch?
Is the WSM (18-inch) smoker too small for cold smoking with the A-MAZE-N Maze?
Are vertical smokers, like the WSM, good for cold smoking? Or should cold smoking be left to offset smokers?
Too much white smoke? I am not a good judge of observing white vs. blue smoke, but if I were forced to decide it appeared more white than blue. Although this is more of a reflection than an observation, given the results.
Bad pellets? (I’ve never used pellets, only chunks, so not sure if this is even a possibility.)
Others?
Last edited: