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Hot and Cold Smoke

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  • Hot and Cold Smoke

    I've been pretty busy and haven't smoked or posted much. But I finally got around to getting some 3" duct to extend the stack down to the grate on my cheap offset.



    I used some more of the duct to route the smoke to use the gas side as a cold smoker.



    Cured a loin with sugar, salt, and #1 for a week.



    Picked up a salmon at Restaurant Depot.



    It could have been better, but my rookie fillet job wasn't too bad.



    Made some room in the beer fridge and cured the fish in the fridge for a couple of days. Here it is drying out the night before the smoke.



    I started a fire in the side fire box and hot smoked the Canadian Bacon in the right hand chamber at about 250°. The fish got plenty of smoke, but didn't get much above 50°.



    Bacon done.


    Slicing the fish took a little getting used to. But I got pretty good at it by the end.

    Here's some on a bagel with cream cheese



    Here's some with eggs and onions.



    I bought an 11.65lb salmon, cut it into 7.375lbs of fillets, and ended up with 5.25lbs of finished smoked salmon. The cold smoke setup worked pretty well, especially with it in the 20°'s while I was smoking.

    Thanks for looking!

  • #2
    That's a pretty nifty setup you have going there. Great cook and pics.

    Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
    My best asset however is the inspiration from the members on this forum.

    sigpic
    @SmokinJim52 on Twitter

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    • #3
      ..cool..........so is the fish still raw?
      Last edited by zombini; 01-19-2017, 08:07 AM. Reason: question
      sigpic
      GMG Daniel Boone
      UDS
      Weber 22.5" Kettle (blk)
      Vision Kamado grill
      Weber Genesis Silver
      Smokin Tex
      MES 40 with legs Gen 2.5
      Maverick ET 732
      Brown and lime green ThermaPens
      2 orange ThermoPops
      A-Maze-N Tube 18"
      A-Maze-N Smoker 5"x8"
      Vortex

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      • #4
        Very nice,,, great looking eats!!
        Desert Storm Vet - USS Midway CV41 - decom crew.
        1930 Fridge Build
        MES 30" With Mailbox Mod
        Therma Pen
        Maverick 732
        Mini Therma Pen
        Frog Mats
        Weber Junior
        AMPS & AMPTS

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        • #5
          Thanks!

          Ducting the smoke into the cold side definitely messed with the draw a little, but Canadian Bacon is pretty forgiving. I wouldn't try to use the set up with a brisket on the hot side. But I'm definitely going to cold smoke again.

          The fish is raw, as in uncooked, but the salting removes a lot of water, changing the texture. Here's a good post on cold smoked salmon from CA.

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          • #6
            Thats awesomeness all around
            sigpic
            Weber 22.5 kettle
            Smokin in the Smokies
            Here's to swimmin with bowlegged women.
            Jerry

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