solaryellow wrote:Cold smoke overnight, toss into fridge, and repeat two more times.
salumi512 wrote:solaryellow wrote:Cold smoke overnight, toss into fridge, and repeat two more times.
For me to cold smoke it needs to be under 50 F outside. That would mean I have to do it during the night in the dead of Texas winter, which lasts about as long as it would take to smoke one slab. Sigh
salumi512 wrote:solaryellow wrote:Cold smoke overnight, toss into fridge, and repeat two more times.
For me to cold smoke it needs to be under 50 F outside.
BriCan wrote: I have/do cold smoke when it's 95 F outside --- albeit our summers are not usually quite that high on the coast --- more like 90 F
salumi512 wrote:This is my setup. I use the vertical chamber for cold smoking, and usually leave the door open to help alleviate heat. I will say I have only tried to introduce as much cold smoke as possible in a short time. So, I will have to see what outside temps are needed when applying minimal smoke over longer periods.
I use chunks with charcoal typically for cold smoke.
solaryellow wrote:One of these should minimize the heat since no charcoal is needed. They are pretty small (6"x6" or 5"x8") and don't need an external heat source to generate smoke. That in your firebox shouldn't add any additional heat to your vertical chamber.
http://www.amazenproducts.com/ProductDe ... e=AMNPS5X8
DanMcG wrote:Cold smoke according to the Marianski's is 52-71°F but they also mention 86°f is the high limit in many European countries.
salumi512 wrote:solaryellow wrote:One of these should minimize the heat since no charcoal is needed. They are pretty small (6"x6" or 5"x8") and don't need an external heat source to generate smoke. That in your firebox shouldn't add any additional heat to your vertical chamber.
http://www.amazenproducts.com/ProductDe ... e=AMNPS5X8
I appreciate the advice, but I'm particular about what I use as a fuel source. I notice a big difference in using wood logs and chunks, vs. dust, shavings and pellets. I don't like smoke from those small fuel sources. I can tell the difference.
I will begin experimenting with minimal smoke with chunks. I am wanting to know what is the max temp and time for a period of smoke between rests. Thanks.
solaryellow wrote:I received today a new prototype version of the A-Maze-N smoker with 10 lbs of pellets that I will be reviewing soon. I will post my results and comparisons here as well.
salumi512 wrote:BriCan wrote: I have/do cold smoke when it's 95 F outside --- albeit our summers are not usually quite that high on the coast --- more like 90 F
Ok, so what are your max cold smoke temps where the meat is?
And, how long would you smoke at that temp?
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