www.sausagemaking.org

Hi guys,

I'm thinking of ordering the Westcountry smoker http://www.coldsmoker.com/ mainly for smoking Salmon, hams and Venison. I seem to remember a couple of people here saying that they have used this bit of kit but I don't seem to be able to get anything through the search function.

Any thoughts on this would be greatly appreciated. I'll probably get the racks too but not sure if they are stacking racks, so would I need more than one set in the smoker?

Thanks,
FB

Hi FB

I've got one. The racks are indeed stackable and 3 trays pretty much fills the thing.

It's not even remotely high-tech (unlike the Bradley) but it's MUCH cheaper to run.

Anything else you need to know just ask.

BR

Hi Spuddy,

I couldn't remember if it was you or Oddley that had one of these.

whhat have you used it for? and were the results good?

Is it able to be used unattended?

Last thing would you suggest getting 3 sets of racks fromthe outset or would one do?

Thanks,
FB

At �20 a rack I'd want to be sure I needed 3. As postage is included in the price of the racks I'd buy 1 or none for now and order them as you find you want/need them.

Looks like a nice bit of kit, do you buy in their dust Spuddy or use something else?

Dave

try not to buy dust it's mainly a by-product. we go to the timber yard and barter: smoked food for smokable dust (untreated oak)

Hi FB

I have used one of these for a couple of years and get on well with it.

I use various kiln dried dust (oak, beech, hickory and apple) from Ashwood ltd in Kettering. If you fill the burn box to its maximum it will burn unattended for up to 20hrs.

You can comfortably smoke a large ham or numerous sides of salmon in it.

I bought a rack and rarely use it, everything I do is suspended on the rods provided or wrapped in muslin (salt/cheese)

thanks Kuma,

I ordered it yesterday and will be going to the market to get some salmon or sea trout to test it with at the weekend or next week.

I also have a whole sirloin of venison that I want to put into a cure for a couple of days then smoke at the weekend. I'll be looking for a recipe on the site for the venison bbut if anyone has one then it would be greatly appreciated.

Rgds,
FB

The best method I have found for arranging fish in the chamber is to fillet them keeping the sides attached at the tail. Trim off the tail tip (to prevent it touching the lid), hang them over the rods with a small wedge to ensure the sides aren't touching.

I have comfortably smoked 8 medium salmon at a time this way, usually using one full box of dust for a light/medium smoke.

Hi Kuma,

I've spent the lats two weeks playing with the WCCS and am really pleased with it. I've done my first lot of salmon and it came out very nicely.

I was hoping you had some contact details for your supplier of smoke dustthat you mentioned. The Dust boxes from the supplier i thought were a bit on the expensive side.

Or if anyone else has some other suggestions then they would be gratefully received.

Thanks,
FB

Hi FB

Ashwood Smoking Chips Ltd 01536 523220 (Telford Way Industrial Estate, Kettering).

They supply to the commercial market. They produce some of their own product and import food grade dust from Germany (which burns best in my WCCS).

They supply in 15kg bags (up to a lorry load), its the postage that costs - so if your passing its well worth stocking up.

Hi Kuma,
I got the leaflet and pricelist from Ashwood so thankyou for the contact info.

Could you tell me which grade you buy please? I assume it is the finest sized grains of 0.5-1.0mm, but I may be wrong.

I'm thinking of the Whiskey Oak wood or just the regular oak wood.
Do you find any discernable differences?

Apparently the Salmon are running the Irish Rivers this week so I'm hoping to have a couple to chuck in next week, but I have no "fuel"

Regards,
FB

Hi FB

The best burning grade I have found for the WCCS is 500/1000 (figure taken from sack). I use beech and oak most regularly (this is the bagged imported German product) - I can wave a torch at it for a minute and it will take and burn effortlessly.

Their own manufactured products (I'm using hickory and apple) take a bit more lighting as it is a coarser material. I am pretty sure that the whisky barrels will be processed by Ashwood too, I haven't tried it. I sometimes mix the finer grade dust in with these to ensure a consistent burn.

The absolute must is to make sure it is a kiln dried product for slow, cool burning.

As you would imagine they know their dust, so give them a ring and they should give you some good advice. As I said previously the bulk of the cost on the price list is delivery, if your ever passing it's well worth filling the boot up.

Good luck with the fish.

Hi Kuma,

Thanks for that.

I spoke to them quite extensively and they were very helpful indeed. I ended up with a bag of the Dried Beech and a bag of the whiskey barreled stuff.

I have some venison out that will go into a brine tonight and I'm gonna go and get some Salmon ths afternoon too and do a batch to take my parents in Cyprus next week.

Looks like another busy weekend on the go!!

Rgds,
FB

How much was the whisky barrel stuff FB, and what is delivery?
Thanks,

Dave

I paid about �50 for 15kg's of kiln dried Beech and 25kg's of whiskey barrels. That was delivered. Apparently about 35 quid of that is postage!! Like Kuma said it is much cheaper to buy if you are just passing, and in fact they supply the guy thatsells the smokers.

The Whiskey one really has a nice smell to it and apparently has quite a strong smoke. I have 6 sides of salmon and some Venison to smoke tomorrow, so I should be able to let you know if there is a discernable difference.

FB