another new one

[badjak]

Hi All,
I've been reading quite a bit on this forum on the last couple of days and learned lots.
After having done the odd bit of hot smoking (on the stove top), I now started on cold smoking.
It's a whole different ball game!
I built myself a smoker and have just done a first batch of chicken (halves) and pork chops.
And I am still alive
I use the proQ cold smoke generator with the added saw dust.
One of my new project is to locate a local source of wood and turn it into saw dust that can be used with the proQ.
I still got plenty of experimenting and learning to do and would appreciate all the help you guys here can give me.
Thanks

[DanMcG]

Welcome to the forum Badjak!

[wheels]

Hi, and welcome.

Did you brine/cure the chicken and pork?

Phil

[badjak]

Yep, I did a wet brine for the chicken and a dry one for the chops.
Both contained sodium nitrite. We get an 8% formulation here.
I also smoked a couple of hard boiled eggs (not bad at all) and some salt. I forgot to stir the salt occasionally, so only got a smokey flavour on the top. I expected some all around as I had put it into a colander.
I am trying to get some pictures uploaded and once I've figured that out I will try and post some

[badjak]

That didn't work and I could not find how to delete the post.
Sorry !!!!

And here is the smoker together with Guinness, my little Jack Russel

[wheels]

Nice smoker...

...and a Jack Russell no doubt looking to do mischief!

Phil

[Laripu]

I use the proQ cold smoke generator with the added saw dust.

I bought that nifty gadget a couple of years ago, and use it for smoking cured salmon (I.e. lox) and for improving cheap cheese by smoking.

The instructions tell you to put a screw into the candle, but you can do better by getting the kind of little metal tins that hold mints. They fit perfectly, tightly, into the space for the candle. It holds any dripping wax, so it can't make a mess. See the pic below.

I bought 5 lbs of maple sawdust from LEM, which was not fine enough for the ProQ, but with an old blender I've reduced 2/3 of it to the right fineness. When I get a chance, I'll finish it. I've used oak and maple, both good.

I'm also a new member.

What's the origin of the name you use? Is it the Asian hot sauce "sambal badjak"?

The perfect tin for holding the ProQ votive candle:

[badjak]

Thanks Laripu,
I don't have a problem with the tealight and the proQ, I just pull it out with a pair of pliers.
Your idea is pretty clever though as I gotta be careful of the wax!

I can get some oak sawdust here that is fine enough for the proQ, but I am looking at some local woods and will probably just use a circle saw or planer to turn it into sawdust and I was thinking about a coffee grinder to make it into dust.
Don't you love it when great minds think alike

You guessed correct about the name. That's indeed where it comes from, it is one of my favourite condiments

[Laripu]

By the way, I like your smoker, but I like your Jack
Russell better.

[badjak]

both full of mischief

[wheels]

Nice dogs.

Phil