my equipment.
Masterbuilt pro electric smoker (unplugged)
Masterbuilt cold smoker box attached with 1 1/2 foot 3 inch vent pipe
Ingredients:
Haddock skin on dry cured for 4 hours
Salt
Cherry wood chips
The smoker is wisping our white smoke. According to masterbuilt, white smoke is normal.
The smoker is only turned on to get it started but it is turned off and left to smolder. The exhaust vent on the smoker is completely open.
The fish smells really strong. Almost cigarette like and not pleasant. Is this creosote? I called masterbuilt and they said I have it set up right and that creosote is what gives it flavor. Don’t know what to think about that.
Is this something that will mellow out when i take it out of the smoker? Do I need to rest the fish for a long period of time to get it to smell the way it should?
Thanks in advance.
Masterbuilt pro electric smoker (unplugged)
Masterbuilt cold smoker box attached with 1 1/2 foot 3 inch vent pipe
Ingredients:
Haddock skin on dry cured for 4 hours
Salt
Cherry wood chips
The smoker is wisping our white smoke. According to masterbuilt, white smoke is normal.
The smoker is only turned on to get it started but it is turned off and left to smolder. The exhaust vent on the smoker is completely open.
The fish smells really strong. Almost cigarette like and not pleasant. Is this creosote? I called masterbuilt and they said I have it set up right and that creosote is what gives it flavor. Don’t know what to think about that.
Is this something that will mellow out when i take it out of the smoker? Do I need to rest the fish for a long period of time to get it to smell the way it should?
Thanks in advance.