New cold smoke generator designed in the UK

[wheels]

Cor, you get some posh lamb!

Thanks for the heads up - I've never thought of smoking lamb.

Phil

[Jonty]

4 saltmarsh lamb chops sat there. I shoved them on for about 3 hours, naked. The smoke was oak. We just cooked them on a hot griddle on the bbq.

That sounds excellent Jaunty I'd never have thought of that - I'm off to get some out of the freezer right now.

[Fisherman]

I have tried cold smoking in the past but, like many others, struggled to keep the sawdust alight for more than 2-3 hours without attention. I heard about the CSG and after checking the reviews on here ordered one.

I tried it a few days ago in a 50 gal plastic barrel. Very impressed. More smoke than I expected from some of the comments and it was still going strong after 10hrs when I abandoned it and went to bed.

A side of salmon, 6 herrings, a camenbert and some edam (cheese smoked for 4 hrs and the fish for the full burn). The results were excellent and I'll be firing it up again soon.

What a wonderful device!

Ian

[wheels]

Hey Fisherman - welcome back.

Can I be a bit cheeky here and ask you to pass you professional eye over this thread:

http://forum.sausagemaking.org/viewtopic.php?t=6813

Phil

[Richierich]

Hey Fisherman - welcome back.

Can I be a bit cheeky here and ask you to pass you professional eye over this thread:

http://forum.sausagemaking.org/viewtopic.php?t=6813

Phil

Well maybe a bit of it, don't worry about the last few posts...

[Big_Al]

Hey guys, brand new to the forums really, started having a browse a couple of days ago.
I'm just starting out with curing/smoking etc and saw one of these and had to grab one to help start out.
I'm looking at making some dry cure bacon and Biltong to begin with, and then try some smoking in the cupboard I have cured the Biltong it. Splitting my bacon in half and cold smoking half and leaving the other just cured.
Just wondering if you reckoned this may be a good idea? I thought I'd make myself known a little bit as I am sure I will be annoying you from time to time as me and my mate expand into the world of cures and smokes

[Richierich]

Welcome to the Madhouse. Ask away with your questions, we all had to start somewhere, and don't let that comment make you think I am half as knowledgeable as some of the guys on here.

Smoking half and leaving half is fine, if that is the question you were asking. Although I guess the only reservation is how much of it you cured. Do you have enough to cut it in half and still be left with sufficient for your needs.

Are you an Owl or a Blade?

[Big_Al]

Yeah it was just about whether or not its worth smoking a batch of the dry cure as well as having some on it's own.
I am an Owl! (as much as it pains me to say that these days!!)
Thanks for the welcome (I know I am in the right place when someone refers to it as "the Madhouse!!")

[Richierich]

I hope it can pain you more to be an Owl, I am a Huddersfield Town fan, sadly exiled in Oxfordshire.

When do we play each other??

[Big_Al]

2nd of November at our place I do believe. Always an interesting match!
Is Boothy still playing for you boys?

[Richierich]

No, he is still with the club as Ambassador or something.

[Darius]

I have finally waded through all the pages on this thread, and ordered a CSG! I certainly appreciate all the comments made along the way; they were very helpful for this Newbie.

I made a rudimentary cardboard smoker some months ago, and I believe it will be fine with the CSG... for now anyway. I couldn't get it lower than 85ºF with the set-up I had to create smoke but that was fine for smoking peppers.

I probably will make my own sawdust eventually, given that I live in the best hardwood forest area in the US, and still have a few woodworking tools.

[saucisson]

A cardboard box will be fine, probbq sell a cardboard eco-smoker for just such a purpose...

Dave

[Darius]

Yes, I saw their box; it looks great but appears not to be available in the US.

[saucisson]

I'm sure your box will be fine