Thread: Cold smoking

I brought myself a cold smoke creator . Cheep as chips almost half price $70 . Rigged it up took. 1/2 hr and it's "Smoking ". Came with pump and even the tungsten 25 mm hole cutter . It's real we'll made too .
Any one got one ? Or similar ? Any tips or recipes would be huge help . Got some cheese smoking at mo and a chicken in brine for 12 hrs

Full report and write up please.

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Cool let us s know hownit goes ive been looking at those little units

I made my own Munsey

All my friends love the Smoked Chicken.

I smoke them while cooking them on a Rotisserie in a hooded BBQ over Volcanic rocks using Manuka sawdust. Effectively Hot smoking with a smoke generator.

I start by wiping the raw chicken dry then leaving it in the fridge overnight giving it another quick wipe before placing it on the Rotisserie. I think this helps with the overall smoking process.

I then cook the chicken on the BBQ using the convection method at 170c for 30mins then dropping the temp to 140c until cooked.
I judge the chicken as cooked when I get a temperature of 165c in the thickest part of the breast using a digital temperature probe.
I keep the smoker going for the full cooking time.
Once cooked I plate the chicken up and loosely cover it with foil for about ten minutes then it's ready to serve hot or remove the tin foil allow to cool and serve it cold the next day.
You can add any rubs or herbs etc that you like.
Chilli and Lime is nice, Rosemary & Garlic is always good and Chinese five spice is another goody.

Bloody nice on sandwiches too.

Cold smoked Hard boiled eggs are a favourite too.
Hard boil the egg to your liking, allow to cool and remove the shell.
Place the eggs in your smoke house and cold smoke them for a 30mins to an hour.
I use a rack made out of a small length of 4x2 with small holes drilled into it that fit tooth picks. Stick a tooth pick into the egg then place the toothpick into holes make sure the egg is not touching the 4x2

Cold or Hot Smoke nut are also delicious.
Just spread the nuts out on some foil and place them in your Hot or Cold smoker

Try different woods for different flavours
Apple wood and Grape wood are very good light smokers

Cheers
Pete

I was looking at one at the Sika show when the Indian chef next door set fire to an LPG bottle. I decided to run forest run, so didn't get a price or info!

Smoked on left original Colby on right
Turned plane Colby into don't mind if I say it myself " bloody awesome " smoked variety . My mrs took half to work too test on the "great unwashed" they loved it and some wanted to buy some WTF ! All in all not bad for first attempt
Got a chicken in there now , it's been in brine all night , not quite sure the best way to cook it when it's finished smoking

Originally Posted by Munsey

Smoked on left original Colby on right
Turned plane Colby into don't mind if I say it myself " bloody awesome " smoked variety . My mrs took half to work too test on the "great unwashed" they loved it and some wanted to buy some WTF ! All in all not bad for first attempt
Got a chicken in there now , it's been in brine all night , not quite sure the best way to cook it when it's finished smoking

Munsey

Cook it however you usually cook chicken.

If you liked the cheese you'll really like the chicken.

Cheers
Pete

Where did you buy it Munsey?

Macca Hunting and fishing (kaikoura ). Or try UFO cooker/ OFO cooker - Cold smoking, smoking salmon, smoke generator . Retail $120 special $69

I was going to make one with a pipe in the ground and move the fire from the product but these look choice

I have been looking at building a smoke house out of untreated pine and been trying to think of a way to power the bastard been tossing up between charcoal, LPG burner but one of those cold smoke doohickeys would be ideal.

They seem to be very well made , showed my mate who is a black smith who welds stainless . He thought is was great .

Easy to make if your good with your hands

Check out Cold Smoke Generators on You Tube

fuc I paid 109 buks at da sika show

Originally Posted by Munsey

I brought myself a cold smoke creator . Cheep as chips almost half price $70 . Rigged it up took. 1/2 hr and it's "Smoking ". Came with pump and even the tungsten 25 mm hole cutter . It's real we'll made too .
Any one got one ? Or similar ? Any tips or recipes would be huge help . Got some cheese smoking at mo and a chicken in brine for 12 hrs

I'm expecting samples for evaluation on our rabbit hunt! ;-)