New cold smoke generator designed in the UK

[wheels]

Is that for the sausagemaking.org forum Christmas party?

[coastie]

My Smoker arrived with the extra sawdusts I ordered just gotta build a box now so We can see which flavoured smoke we prefer.
Shall knock one up like culinairezakens with a couple of modifigations so it doesnt blow away in the wind up here
coastie

[saucisson]

Is that for the sausagemaking.org forum Christmas party?

Maybe

Coastie, it will be interesting to hear what you come up with.

Dave

[culinairezaken]

hi coastie,

what kind of design are u using for your smoker?

i'm just curious.

[coastie]

@saucisson I`ll post some piccys when its done.

@ culinairezaken similar to yours but with a top and bottom on
Top bottom and two sides will be made from marine ply back and front from interior ply as they’ll get the most damage from the wind and rain. Will be hanging it from the side of the shed between two sheds for a bit of protection, just deciding on whether to have the top open on hinges or part of the front so it will drop down so I can load in the meat and the smoker or have a separate trap door for the smoker to go in through the front at the bottom. As you can see from the photo its very exposed So somehow I will have to try and seal it (plywood) withoutt he smell getting inside.

Only the old coastguard station between me and a long drop.
Geoff

[probbq]

Looks like a great spot Geoff, at least the fish should be fresh

[coastie]

Coastie mk1 Cold Smoker ready for sealing the outside just needs a couple of cooker shelf if I can get some from the tip outta a old cooker.
Geoff

[saucisson]

Nice work there

Dave

[Chuckwagon]

Hi Geoff,
Your smoker is just too danged "perty" to expose to the elements. What a nice job you've done.
I looked up YorkshireNet. You live in a place right out of a storybook! Whitby is incredibly beautiful set in a big ravine at the mouth of the River Esk. And what a history. Alas, your weather is famous and I'm afraid your ol' north wind full of sand, would peel the hide right off our rhinosaurhorses! -- a ranch animal we have around here with the head of a horse on one end and a rhino on the other. The danged thing doesn't know whether its coming or going.
Hey Coastie, be sure to post a picture when you break in your smoker. I'd really like to see a batch of your "Chuckwagon Chicken" ... that's fried bacon to you folks in the UK.
Best wishes, Chuckwagon

[culinairezaken]

it looks verry neat, coastie!

[chorlton]

Kudos to Macsbbq
I ordered one to be sent to the US last week and it arrived there yesterday.
Well done chaps.

[coastie]

First attempt at smoked salmon withmaple syrup









smoked bacon




coastie

[culinairezaken]

darn, the salmon looks quite nice! the bacon still needs some time?

[wheels]

Is that the bacon after 10 hours Coastie?

Phil

[coastie]

Bacon after 24 hours Phil as you instructed thought it would have taken up a bit more colour though maybe I didnt have hanging directly in the line of smoke.Done on new smoker hence Salmon as a bribe for wifey used oak smoked first then whisky oak

Salmon was done for 12 hours cant stand the stuff personally but it tastes like smoked salmon (prefer cod )
Salmon was on offer from morrisons 1/2 of a whole scottish salmon side
suck it in the freezer then thawed it out. daft question now its smoked can I re freeze it.
coastie