New cold smoke generator designed in the UK

Postby wheels » Sat Nov 07, 2009 9:09 pm

I hope the smoke keeps next door's dog/cat off the bacon!

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Postby culinairezaken » Sat Nov 07, 2009 11:36 pm

i'm trying to place a photo of my setup here...
When i read the last post, i thaught i spent far to much time on my smoker... :D

[img][img]http://img43.imageshack.us/img43/2802/img00029200911071616.jpg[/img] Image[/img]

[img][img]http://img141.imageshack.us/img141/769/img00032200911071631.jpg[/img] Image[/img]
[img]

Image Image[/img]
Last edited by culinairezaken on Sat Nov 07, 2009 11:55 pm, edited 1 time in total.
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Postby wheels » Sun Nov 08, 2009 1:05 am

They look superb - love the string - are they chorizo?

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Postby culinairezaken » Sun Nov 08, 2009 11:59 am

yes -conv-
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Postby Zulululu » Sun Nov 08, 2009 3:18 pm

Dave, I think I read somewhere that an Englishman with a bin bag is an invention waiting to happen. :lol: Well done.
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Postby saucisson » Sun Nov 08, 2009 4:29 pm

Well we didn't get moused, catted or foxed so an outstanding success. The Oak dust Phil sent me has imparted the sweetest, most gorgeous smoke smell I have ever come across :D

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Postby wheels » Sun Nov 08, 2009 4:48 pm

I'm glad you like it Dave. :D

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Postby welsh wizard » Mon Nov 09, 2009 3:21 pm

Hi Dave

Two things, if I may.

1) HOw long did you smoke your loin for (well the pigs) and was the resulting taste to your satisfaction?

2) I thought your bin bag smoker quite a whizz but I have been told that when I freeze my salmon I should not usee bin bags because of the toxins (?) contained in them - has the bag imparted any flavour to the food?

Sorry for the last question but I would find it useful to know.......

Cheers WW
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Postby welsh wizard » Mon Nov 09, 2009 3:27 pm

Sorry

Just one more. Has anyone nailed down times for food yet? I notice Walli is a 10 hour / kipper man :lol: but has anyone else got any info?

Cheers WW

Will be cold smoking some pheasant and duck breasts next week........
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Postby probbq » Mon Nov 09, 2009 3:27 pm

Finally got round to smoking some Salmon and I've got to say it's well worth it (I can't believe it's as easy to do as cheese), the result was fantastic!
Thanks to culinairezaken for the instruction on how to dry cure the salmon.

Click on the image for a slideshow of the Salmon smoke
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Postby culinairezaken » Mon Nov 09, 2009 3:37 pm

i'm glad to hear it all worked out well.

just smoked some chorzos for 2 x 10hours. now hanging to dry...

let you know the result when i taste them,
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Postby welsh wizard » Mon Nov 09, 2009 3:38 pm

Hi Ian

That looks really good - how long did you smoke it for?

Cheers WW
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Postby probbq » Mon Nov 09, 2009 4:17 pm

WW, it was smoked for 10hrs using a mixture of oak and cherry dust.
I'll definitly be doing it again (especially now that the wife approves :) )
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Postby saucisson » Tue Nov 10, 2009 12:44 pm

I did my loin for 10 hours. I was careful to arrange the bin bag such that it didn't touch anything, as I was concerned about plasticisers in the plastic. The bin bag smells nice and smoky and no plastic smell is apparent on the food. The biggest concern I would imagine with salmon is that if you wrap oily food in a plastic wrapping with plasticisers in it the oil picks them up, which is why some cling films aren't safe with salmon or some cheeses. So you should be fine smoking the salmon like that WW so long as the bag doesn't contact the fish.

Dave

PS I liked the weatherproofing Ian, a beneficial side effect of the bin bag is it was waterproof :)
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Postby probbq » Tue Nov 10, 2009 3:34 pm

saucisson wrote:PS I liked the weatherproofing Ian, a beneficial side effect of the bin bag is it was waterproof :)


Dave, your set up might have handled the water, but I don't know if it would have handled the gale force winds we had that day... my weatherproofing had to rescued several times :) . It almost felt like summer had returned to Cornwall :?
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