Cold Smoking problem

[Fallow Buck]

Lemon,

I think that is part of your problem. 22c I think is far too warm to be smoking fish at especially for a prolonged period of time. I try and keep things as cool as possible at around 8c-10c max. At te higher temps it will make the oils in the fish flesh leach out and they will turn very quickly. even though they may not go off they will likely be the source of the funny taste.

I had a batch a while ago that the morning rays of the sun heated up the smoker to similar levels for about 30mins before I noticed and the fish was sub standard very quickly. I would take the insulation off to aid in heat dispersion and try and rig up a rack above the dust that can hold a decent water pan, as an aid in cooling the chamber. the colder the better in my experience.

Hope it helps,
FB

[lemonD]

FB,
The 22C was an exception, the smoker is going at the moment at 15C and the last lot of Salmon was smoked at 15C as well and the was dry when finished not at all oily.
This problem I have is with everything except Mackerel.
I modified the smoke exit today, to give more draft thru the smoker.

Cheers,
LD.

[Bad Flynch]

Maybe this will help.

Your smokehouse must be set up so that the smoke goes through. I know that you have a top vent, but you must let the smoke pass through in fairly short order, or the smoke will back up and stagnate. If the smoke stagnates, it gives a dark, bitter flavor.

Try opening the damper at the top just a little more. Too much open is a problem too, so experiment.

[saucisson]

Bad Flynch, I think you just hit the nail on the head...

for me too

Get the smoke flowing, not trapped.

Dave

[lemonD]

BF,
Yes you've got it in one, today I drilled a couple more top vents and had a trail smoke, I've yet to taste the bacon but all the signs are right, no tainted smell on the bacon or in the box, I'm looking forward to a nice bacon sannie tomorrow.

LD

[lemonD]

Well the bacon tasted great, thanks for everyone's suggestions we got there in the end
Gonna do me some more bacon and cheese
The box does have some short comings so MK2 is on the drawing board as I want to be able to do cooked sausages etc etc So I'll need a heat source and thicker walls.


LD

[saucisson]

While you're at it, can I recommend smoking garlic and sea salt?

Dave

[Fallow Buck]

Dave,

How do you smoke the sea salt? I'm intreagued as my dad collects his own sea salt in Cyprus and I bring it back to the UK when I visit them.

Would it work to bundle it up in some muslin and hang it in the cold smoker?

rgds,
FB

[saucisson]

Hi FB,

I just put a thin layer of it on a saucer in with my salmon when cold smoking, it took up a fair bit of condensation so I had to dry it out in the airing cupboard ("Dave, why do all the towels smell smoky? ) but is a lovely golden colour with a nice smoky aroma. Try the muslin and see if it works.

Dave

[jpj]

in muslin works well, and helps avoid any dust

[lemonD]

Maybe this will help.

Try opening the damper at the top just a little more. Too much open is a problem too, so experiment.

BF,
What problem is caused If the damper is open too much?

LD

[Bad Flynch]

Well, the problems in having the damper too much open are related to your heat and smoke passing through too fast: inability to maintain a desired temp or having the smoke go through too fast and then having to smoke for an extra long period of time (insufficient smudge, I think it is called).

At any rate, I am glad that your product improved to where it meets your expectations. Most of all, have fun.

[Zulululu]

Hi LemonD,
If you are looking for ideas for your mk. 2 smoker check out this website lots of info and pics.
http://www.wedlinydomowe.com/index.html
Regards,
Zulu
PS. letting cheese etc. rest in the freezer IS a good idea if you can wait that long.

[Zulululu]

I smoked some ribs that I had cured in brine I used silky oak shavings which I used in hot smoking, I could not get a smudge on the meat even after I dried it in the fridge and the taste was yuck. like it has dust on it . has a nice smoke flavour.Have the vent open a little and 100 mm hole in bottom the meat looks clean pink no sign of dust even soaked it in two changes of fresh water still there.I stored the shavings in a large plastic bag not sure if it got damp and ended up with some microscopic fungus on it. This my first cold smoke with ribs rather disapointing if I must say so expected to get a much better result than hot smoking.

[welsh wizard]

Purely for what it is worth, on hot days when I am cold smoking I place 4-6 freezer blocks in the bottom of the smoker 1/2 an hour before smoking and during smoking. This will bring the temprature right down.

Cheers WW