| View previous topic :: View next topic |
| Author |
Message |
Central Scrutinizer
Full Grown Flour Bluffian
Joined: 14 Jul 2009
Posts: 3583
Location: Flour Bluff
|
 Posted: Mon Jan 14, 2013 2:14 pm Post subject: Cold Smoked.... |
 |
|
Can't seem to find the original thread that talked about the 'soup can method' for a cold smoker, but I went ahead and got adventurous on Sunday, and it was well worth the effort.
Here is the setup inside my grill. Some cheese (extra sharp cheddar and gouda) and some salmon, all done with alderwood chips.
Now the final presentation. Did the cheese for about 4 hours (and man was it good) and then added 1/2 the propane burners and the remaining "soup can" for another 2 hours under low heat for the fish.
The best compliment you can get around my house - "it didn't suck"!!  |
|
| Back to top |
|
 |
ltorna1
Full Grown Flour Bluffian
Joined: 17 Apr 2009
Posts: 3240
|
| Posted: Mon Jan 14, 2013 2:35 pm Post subject: |
|
|
 wow that looks amazing.
_________________
...if my boss ever finds this forum I'll be unemployed... |
|
| Back to top |
|
|
Tyler
Site Admin
Joined: 06 Mar 2006
Posts: 12865
|
|
| Back to top |
|
|
Central Scrutinizer
Full Grown Flour Bluffian
Joined: 14 Jul 2009
Posts: 3583
Location: Flour Bluff
|
| Posted: Mon Jan 14, 2013 2:46 pm Post subject: |
|
|
| Tyler wrote: | | Man that looks great. What temp was it? |
For the first 4 hours or so, 40 degrees (or whatever it was outside on Sunday). The remaining couple of hours, probably 225 or so. I just kept poking it with my finger to "feel" if it was done or not.
The cheese really was nicely done.  |
|
| Back to top |
|
|
Tyler
Site Admin
Joined: 06 Mar 2006
Posts: 12865
|
|
| Back to top |
|
|
deputydawg
Full Grown Flour Bluffian
Joined: 17 Mar 2010
Posts: 1991
Location: Humble
|
| Posted: Mon Jan 14, 2013 3:16 pm Post subject: |
|
|
| That looks great! |
|
| Back to top |
|
|
shallowsport
Full Grown Flour Bluffian
Joined: 07 Jun 2006
Posts: 3260
Location: Flour Bluff/Kingsville
|
| Posted: Mon Jan 14, 2013 3:44 pm Post subject: |
|
|
| Looks mighty tasty! |
|
| Back to top |
|
|
kweber
Full Grown Flour Bluffian
Joined: 08 Mar 2006
Posts: 2396
Location: Hondo
|
| Posted: Tue Jan 15, 2013 9:50 am Post subject: |
|
|
may do this again... last yr I bought some Pacific salmon, brined it, rinsed, dryed, did the diil weed, lemon and vodka and cold smoked... should have cold smoked and let dry longer, but I was up against Christmas Eve... it was a little fishy tasting, so I finished it over low heat.
going to get me a couple bricks of Jal-jack and cold smoke it today.
the soldering iron and can rig works great.
_________________
the creepy uncle that scares the kids.... |
|
| Back to top |
|
|
hercules
Finger Mullet
Joined: 09 Feb 2007
Posts: 28
Location: edinburg
|
| Posted: Wed Jan 16, 2013 8:58 pm Post subject: |
|
|
| where did you but the Salmon? |
|
| Back to top |
|
|
kweber
Full Grown Flour Bluffian
Joined: 08 Mar 2006
Posts: 2396
Location: Hondo
|
| Posted: Thu Jan 17, 2013 3:44 am Post subject: |
|
|
be sure and use a NEW el cheapo soldering iron...
dont want any lead fumes in your smoke.
_________________
the creepy uncle that scares the kids.... |
|
| Back to top |
|
|
kweber
Full Grown Flour Bluffian
Joined: 08 Mar 2006
Posts: 2396
Location: Hondo
|
| Posted: Thu Jan 17, 2013 3:47 am Post subject: |
|
|
| hercules wrote: | | where did you but the Salmon? |
at one of the super HEB everything stores in SA.
farm raised Atlantic salmon will work, I bought the wild Pacific at advice from a friend who comes from the NW.
_________________
the creepy uncle that scares the kids.... |
|
| Back to top |
|
|
|
FAQ
Search
Memberlist
Usergroups
Register
Profile
Log in to check your private messages
Log in
