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by **probbq** » Thu Nov 12, 2009 4:28 pm

Phil I think in my case, I am dry curing before smoking, rather than brining, so are losing most of the weight through this.
I think if I smoked for 20 hours it may be too strong a smoke flavour for me.

by **wheels** » Thu Nov 12, 2009 4:41 pm

probbq

I hope my last post didn't seem critical; if ten hours gives the result you want, and the safety parameters are met, then that's fine by me. (...and none of my business anyway! :lol:

)

Phil

by **probbq** » Thu Nov 12, 2009 7:39 pm

Phil, I didn't see it as critical and absolutely no offence was taken!
I will try a 20 hour smoke, just to see how it turns out and will report back.
I'm very new at this cold smoking thing and take all the advice I can get.

by **culinairezaken** » Thu Nov 12, 2009 7:55 pm

i'm now smoking a side of salmon for the second ten hours. let you know the results...

by **saucisson** » Thu Nov 12, 2009 8:05 pm

20 hours smoke with a delicate salmon could turn into a red herring

Dave

by **wheels** » Thu Nov 12, 2009 8:17 pm

THat depends how quickly your smoke is leaving the chamber - don't forget I've got a good chimney on mine.

Phil

by **culinairezaken** » Thu Nov 12, 2009 8:23 pm

my smoker is, as you can see on the pics, covered with a coton cloth. the smoke is getting through it. just a little.

by **wheels** » Thu Nov 12, 2009 9:08 pm

I imagine that the smoke leaves mine much more quickly than that:

Phil

by **culinairezaken** » Thu Nov 12, 2009 9:39 pm

oh yes, i think it would go right out. can you control the amount of smoke going out?

by **wheels** » Thu Nov 12, 2009 10:02 pm

I couldn't when I took this picture but have since fitted a 'baffle' in the chimney (a butterfly valve?). For cold smoking I try to get the smoke coming out at the same rate as it is produced.

Phil

by **saucisson** » Thu Nov 12, 2009 11:30 pm

I was going for the play on words over the meaning of red herring :oops:

Dave

by **wheels** » Thu Nov 12, 2009 11:57 pm

Sorry Dave, bad day! :lol:

I'll try and get the clutch on my brain working by tomorrow.

Phil

by **culinairezaken** » Fri Nov 13, 2009 8:29 am

the salmon after 20 hrs of smoking.

by **welsh wizard** » Mon Nov 16, 2009 12:08 pm

Hi salmon looks good - what did it taste like?
Would you smoke for that period again?

Cheers WW

by **wheels** » Mon Nov 16, 2009 1:05 pm

It's interesting to note that The Organic Smokehouse smoke their salmon for 30 hours:

http://www.organicsmokehouse.com/pages/ ... ontentid=5

Phil

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