New cold smoke generator designed in the UK

[wheels]

I hope the smoke keeps next door's dog/cat off the bacon!

There's a fine line between genius and insanity. I have erased this line.
Oscar Levant

[culinairezaken]

i'm trying to place a photo of my setup here...
When i read the last post, i thaught i spent far to much time on my smoker...

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[img][img]http://img141.imageshack.us/img141/769/img00032200911071631.jpg[/img] [/img]
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[wheels]

They look superb - love the string - are they chorizo?

Phil

[culinairezaken]

yes -conv-

[Zulululu]

Dave, I think I read somewhere that an Englishman with a bin bag is an invention waiting to happen. Well done.

[saucisson]

Well we didn't get moused, catted or foxed so an outstanding success. The Oak dust Phil sent me has imparted the sweetest, most gorgeous smoke smell I have ever come across

Dave

[wheels]

I'm glad you like it Dave.

Phil

[welsh wizard]

Hi Dave

Two things, if I may.

1) HOw long did you smoke your loin for (well the pigs) and was the resulting taste to your satisfaction?

2) I thought your bin bag smoker quite a whizz but I have been told that when I freeze my salmon I should not usee bin bags because of the toxins (?) contained in them - has the bag imparted any flavour to the food?

Sorry for the last question but I would find it useful to know.......

Cheers WW

[welsh wizard]

Sorry

Just one more. Has anyone nailed down times for food yet? I notice Walli is a 10 hour / kipper man but has anyone else got any info?

Cheers WW

Will be cold smoking some pheasant and duck breasts next week........

[probbq]

Finally got round to smoking some Salmon and I've got to say it's well worth it (I can't believe it's as easy to do as cheese), the result was fantastic!
Thanks to culinairezaken for the instruction on how to dry cure the salmon.

Click on the image for a slideshow of the Salmon smoke

[culinairezaken]

i'm glad to hear it all worked out well.

just smoked some chorzos for 2 x 10hours. now hanging to dry...

let you know the result when i taste them,

[welsh wizard]

Hi Ian

That looks really good - how long did you smoke it for?

Cheers WW

[probbq]

WW, it was smoked for 10hrs using a mixture of oak and cherry dust.
I'll definitly be doing it again (especially now that the wife approves )

[saucisson]

I did my loin for 10 hours. I was careful to arrange the bin bag such that it didn't touch anything, as I was concerned about plasticisers in the plastic. The bin bag smells nice and smoky and no plastic smell is apparent on the food. The biggest concern I would imagine with salmon is that if you wrap oily food in a plastic wrapping with plasticisers in it the oil picks them up, which is why some cling films aren't safe with salmon or some cheeses. So you should be fine smoking the salmon like that WW so long as the bag doesn't contact the fish.

Dave

PS I liked the weatherproofing Ian, a beneficial side effect of the bin bag is it was waterproof

[probbq]

PS I liked the weatherproofing Ian, a beneficial side effect of the bin bag is it was waterproof

Dave, your set up might have handled the water, but I don't know if it would have handled the gale force winds we had that day... my weatherproofing had to rescued several times . It almost felt like summer had returned to Cornwall