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BBQ Related Topics => BBQ Recently? Post Pictures and Tell us what you cooked. => Topic started by: rodliv on November 28, 2010, 12:44:06 pm

Title: How to temp your smoker for a cold smoke
Post by: rodliv on November 28, 2010, 12:44:06 pm
 ;D(http://i932.photobucket.com/albums/ad161/rodliv/IMG_0431.jpg)

I think this is a good way to start cold smoking.
Title: Re: How to temp your smoker for a cold smoke
Post by: Mark on November 28, 2010, 05:18:52 pm
Funny shot! :D
I've smoked in a Kamado with snow still on it. Now is a good time to cold-smoke. This morning I rubbed down a couple of pork bellies with a mixture of Quick Cure, brown sugar and black pepper. I'll cold-smoke them next weekend with grapevine-- my favorite for bacon. :P I'll just use a few briquettes (or maybe one lump of mesquite) and control the air so the temperature barely rises. I put the ice cold bacon over a pan of ice to keep things cool in the Kamado. After an hour or two, I'll use my Foodsaver to seal and then freeze them for future slicing and frying. My sister-in-law is from MO and loves the stuff. They're my Christmas gift to her.
Title: Re: How to temp your smoker for a cold smoke
Post by: rodliv on November 28, 2010, 07:20:37 pm
Thanks Mark, if you were to cold smoke some fish, how long and what temp after it has been brined and dried?
Title: Re: How to temp your smoker for a cold smoke
Post by: Mark on November 29, 2010, 09:24:46 am
I've only hot smoked fish, like salmon with alder. And I've made gravlax with a sugar/salt/fresh dill cure, but it's not smoked. But I would imagine fish wouldn't need much smoking time. Here are a couple of articles. One seems to suggest smoking it frozen. Interesting concept. That might be a smart idea from a food safety standpoint.

http://www.kasilofseafoods.com/Smoking/cold-smoked-lox.htm

http://www.ask.com/wiki/Smoked_salmon?qsrc=3044#Cold_smoking
Title: Re: How to temp your smoker for a cold smoke
Post by: rodliv on November 29, 2010, 11:57:18 am
Thanks again! Cold smoke fish is on my list before the end of the year.  With our winters up here it shouldn't be too hard.