New cold smoke generator designed in the UK

cold smoke generator

Postby culinairezaken » Sat Oct 31, 2009 11:56 pm

i just smoked some garlic pork sausages with the smoke gen.

just wanted to try it and didn't have so much time so i wanted to hot smoke it.

Put the gen. in my oven at 70 deg. cent! worked very well!
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Postby saucisson » Sun Nov 01, 2009 6:10 pm

Ashwood Smoking Chips Ltd were closed when we got there just after 3:00pm on Friday so no dust Rich, Sorry...

Dave
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Postby wheels » Sun Nov 01, 2009 6:56 pm

Did you go around the back Dave? They lock the front door if there is no-one in the office. If you go around the back there is a roller shutter door that's open.

Phil
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Postby culinairezaken » Tue Nov 03, 2009 9:10 am

This think works perfect! Next time i should try it outdoors, not in my kitchen :oops:
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Postby saucisson » Tue Nov 03, 2009 10:16 am

wheels wrote:Did you go around the back Dave? They lock the front door if there is no-one in the office. If you go around the back there is a roller shutter door that's open.

Phil


I rang them 20 minutes before we got there and just got the answering machine. I walked all round the building which was locked up all the way around. There were no signs or sounds of life coming from the warehouse. The office was not only locked but was completely dark but I could make out that safety jackets were on the backs of chairs. What was odd was that there were two cars parked outside. We stayed there for 20 minutes before giving up...

Next time I'll ring the day before to make sure they are expecting me.

Dave
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Great hams, from little acorns grow...
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Postby probbq » Tue Nov 03, 2009 11:42 am

culinairezaken wrote:This think works perfect! Next time i should try it outdoors, not in my kitchen :oops:


:lol: I can only assume you're not married!
Ian

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Postby culinairezaken » Tue Nov 03, 2009 12:23 pm

not yet, 25-06-2010 should be the day. A couple more of these actions and it may be cancelled... :(
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Postby saucisson » Tue Nov 03, 2009 12:38 pm

Congratulations for June :)

Dave
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Great hams, from little acorns grow...
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Postby wheels » Tue Nov 03, 2009 12:47 pm

Yes, congratulations on your forthcoming marriage.

Dave, I can post you some to tide you over if you like.

Phil
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Postby saucisson » Tue Nov 03, 2009 12:48 pm

Thanks Phil, that's very kind of you.

Dave
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Great hams, from little acorns grow...
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Postby probbq » Wed Nov 04, 2009 7:09 am

culinairezaken wrote:not yet, 25-06-2010 should be the day. A couple more of these actions and it may be cancelled... :(


Congrats!
Ian

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www.macsbbq.co.uk
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Postby welsh wizard » Wed Nov 04, 2009 9:00 am

Hi All

I have been talking to probbq re this brilliant little gizmo with the intention of selling them at produce markets, to delis and other customers of mine. Therefore I was wondering for those of you who have used it, what have you used it in? ie has anyone used it in anything other than a covered bbq? and if so what? a cardboard box for example or possibbly at the bottom of a Bradley (going to try that one). The reason I ask is that although I really believe this to be a volume product I would like to be able to market it to people who dont necessarially have a covered bbq or to people who want to take it away with them on holiday, fishing etc.

I know this site is full of clever and creative people who can make anything out of anything or adapt an everyday widget into a useful bit of kit. SO if any one has some Blue Peter type thoughts I would be VERY interested.

Cheers WW
Only those who go too far know how far they can go TSE
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Postby culinairezaken » Wed Nov 04, 2009 9:13 am

i've used it in my elec. oven at 70'C. like this i used the cold smoke gen. to smoke hot.
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Postby Paul Kribs » Wed Nov 04, 2009 10:09 am

I've just taken the plunge and ordered one, along with 50 hours of oak dust. I have loads of small oak planings mixed with dust and was hoping to devise a remote smoker to use it up. I shall now use it up by hot smoking. If my planings don't smoulder in the cold smoker gizmo, I may take some time and effort in sieving the bags of planings to collect the dust for cold smoking and as I say, reserve the planings for hot.

Regards, Paul Kribs
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Postby jenny_haddow » Wed Nov 04, 2009 11:10 am

I've just gone for one of these too. I'll try it out with my Bradley here and because it looks very transportable I shall be taking it over to France this Christmas as I have a kettle bbq there. I'm thinking smoked oysters and mussels might be good.

Jen
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