Freezing Cold Smoke

Freezing Cold Smoke

Postby Sojourn » Wed Mar 27, 2013 5:45 pm

I'm playing with a ProQ CSG and it's currently puffing away in the bottom of my Weber - the temp outside is a chilly 0.5'c

Is this too cold to smoke?

Cheers,

Dave
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Re: Freezing Cold Smoke

Postby Sojourn » Wed Mar 27, 2013 6:34 pm

Answered own question here - viewtopic.php?f=9&t=7266
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Re: Freezing Cold Smoke

Postby saucisson » Wed Mar 27, 2013 6:56 pm

:D the answer was no, it's not too cold I assume? :lol:
Curing is not an exact science... So it's not a sin to bin.

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Re: Freezing Cold Smoke

Postby Sojourn » Sat Mar 30, 2013 3:54 pm

Exactly! - Sorry, I should have elaborated.

I think it can be too cold to smoke but it worked well at 1'c, the smoke penetrated really well through bacon and salmon...
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Re: Freezing Cold Smoke

Postby Ruralidle » Sun Mar 31, 2013 10:25 am

I'm pretty sure that there will be an "ideal" temperature for cold smoke absorption - possibly different for each type of product. But I have had good results even when temperatures have dipped a bit below 0C, just so long as the produce itself doesn't freeze.
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