New cold smoke generator designed in the UK

[probbq]

I would love to have pictures and recipes of everyones/ anyones (those who are willing to share) experiences using the cold smoke generator.
Please email me directly ian@macsbbq.co.uk

Thanks

Ian

[wheels]

WW

I've used it in the bottom of my normal smoker (a fridge like box made out of stainless steel). There seems to be absolutely no reason why it couldn't be used in virtually any container - even a cardboard box, as long as adequate measures were taken to prevent the box setting on fire.

Phil

[welsh wizard]

Hi Jen / Wheels

I am going to try it in the Bradley both in the detatched cold smoking box and also just placing it in the bradley itself. My guess it will work fine in the bradley but may have to go into the detatched box when the warmer weather comes.

Also I am going to experiment with a range of cardboard boxes and old cooker grills on bricks

cheers WW

[culinairezaken]

i think it can go straight into the bradley, it produces virtually no heat!

[saucisson]

I would love to have pictures and recipes of everyones/ anyones (those who are willing to share) experiences using the cold smoke generator.
Please email me directly ian@macsbbq.co.uk

Thanks

Ian

Hi Ian, I assume you have what you would want from me from my review, please let me know if you want any of the photos in higher res etc.

Dave

[probbq]

Dave, thank you, yes I have everything, in fact I have just got a direct link to your review thread.
I'm really looking for recipes, pics of ways/ containers that people use the unit in, that sort of thing.

[mitchamus]

1160mm measured by string

Dave

awesome - thanks Dave.

[probbq]

1160mm measured by string

Dave

awesome - thanks Dave.

Still curious to know what you're up to.

Anyways I've built the cardboard smoker, now waiting for some Salmon to brine...

* A cardboard box, the one I’ve used measures 16” x 13” x 22”.

* 4 x Lengths of wood doweling, I’ve substituted these for some long skewers.

* A ProQ™ Cold Smoke Generator.

* A flat baking tray (larger than the base of the ProQ™ Cold Smoke Generator).

* 2 x Oven grates, or any other grates that will fit.

[welsh wizard]

Just a quick question

Will the unit work if you dont fill it up to its full 10 hour load?

cheers WW

[probbq]

Just a quick question

Will the unit work if you dont fill it up to its full 10 hour load?

cheers WW

Yes

[wallie]

Tried out the bbq cold smoker, but it never produced much smoke.
Fair enough it burnt for 10 hours but there was just a wisp of smoke coming off it.
I hung some sausages I had made and dried off and after 10hours I never tasted much smokiness when I had a bite.
I wonder if I am doing something wrong, especially after reading good reports on it.
I used the dust supplied with the kit maybe it was damp but still I would not have thought it would of burnt if that was so.
I wonder if it would perform better in a smaller cabinet, mine is about the size of the Bradley.
Any comments welcome.

wallie

[probbq]

Hi Wallie,
I'll try to answer your questions...
Firstly, the amount of smoke required to flavour food is minimal, basically you need as much smoke going out as the amount going in, so you may have to close your top vent a bit. Billowing smoke, or smoke that is trapped in the smoker, will leave a "creasote like" residue and taste.

The ProQ CSG is designed to release just a wisp of smoke, so I doubt it had anything to do with the dust being damp, and as you suggest, it would probably not have burnt if it was damp.

I also think that the casings used for the sausages may affect the amount of smoke being absorbed, but I am no sausage expert, so I hope someone who is chimes in.

I also find that resting the food, for at least 24 hours, before tasting, really enhances the smokey flavour.

I do hope this helps and I am sure some of the more experienced members will also have some ideas for you to consider.

Ian

[wheels]

Wallie

It's basically as Ian says - but if you want a smokier flavour just put it in twice. Given that it requires (almost less than) minimal attention, it isn't a problem.

Phil

[Richierich]

Had a go at lunchtime with the home made dust from shavings, still needs a little more drying. Dave - how long did you dry my wood for?

I am also thinking it might be time to build a little wooden cabinet for the smoking, I could even put a cardboard box in it, just want weather proof as it will be out side.

[saucisson]

I write things like that down so I don't have to remember them. When I don't remember to write them down I look foolish...

I would guess an hour and a half at 200 deg C, that's how long the chicken in a lidded roasting dish next to it was in there for

I ground it then dried it if that helps.

Dave