Thread: Cold smoking

the fine chips block her up.

luckily ive got a tractor mounted chipper tho and it throws the correct-ish size chips.
fills a 105l chillibin in about 30 seconds with manuka

What size chips, bill ??

I've go a Smokai as well, but yep, the small chips don't stay alight.

Wine barrel.. Like it ... I built a cabinet .. Fun project but way too much work for something that should've been simple ...



Tim

I used an Old Hot water cylinder for mine. Cut the top and bottom off ,stuck it on top of a fire for half an hour to burn all of the old crap off. Welded the bottom back on upside down, flared the top so it fits over the sides. screwed an 40 x 25 bush in the element hole, a coat of sealer on the outside and Bob's ya Unc

Im keen on 1 of those smokers

I've just filleted two salmon ( tekapo canal) so fillets around 400 mm long . Have pinboned then in salt/ sugar brine and resting in fridge . Now the question is. How long in brine ? How long to cold smoke ? .thanks in advance munsey

Last time I cold smoked some salmon I just left it salted and brown sugared in an airtight in the fridge until the flesh was firm and translucent.

How long to smoke is like how longs a bit of strong .. Depends on how smoky you want it. And the strength / flavour of the wood you're using.

Take it from me though, too long is not good , the salmon tasted like an ash tray . The longest I smoked something was 6 hours

Googled it and every recipe was different and in most cases contradict each other . So I winged it . 50/50 salt brown sugar , covered and fridge 5 hrs , washed and dryed , sit 1 hr then cold smoked 4 hrs in manuka .
Not blowing my own trumpet but it kicks arse , way better than I could have imagined . Would even do my own wild river salmon now I know it's this easy

You're onto it ... Like most things in the kitchen, the key is find a "starting load" that you like and develop it from there



Tim

Originally Posted by Munsey

Googled it and every recipe was different and in most cases contradict each other . So I winged it . 50/50 salt brown sugar , covered and fridge 5 hrs , washed and dryed , sit 1 hr then cold smoked 4 hrs in manuka .
Not blowing my own trumpet but it kicks arse , way better than I could have imagined . Would even do my own wild river salmon now I know it's this easy

i swear a can hear a trumpet

looks more like a trombone from this angle ...

Originally Posted by kiwi39

What size chips, bill ??

I've go a Smokai as well, but yep, the small chips don't stay alight.

Wine barrel.. Like it ... I built a cabinet .. Fun project but way too much work for something that should've been simple ...



Tim

They are about the same size as the ones you buy, usually the problem is them being too wet and me not patient enough

I got the chips sorted now , manuka dead branches use electric planner and make own . Seem perfect size chips on max depth on planer 3 mm

How are you cleaning your cold smoke generator?
My one has blocked up with a black tar like substance and the smoke is now billowing out the top rather than into the BBQ.
I'm using the smoki maple wood chips, they were working a treat but is now not.

I had trouble with myn in the colder months as condensation would build up inside the drum in the end I got an electric frying pan on a timer and sat the 44 gallon drum ontop of it it results where much better

Having a crack at a homebuilt smoker at the mo.


Sent from the swamp