New cold smoke generator designed in the UK

[Richierich]

Woke this morning with no sign of the dust from Ian, bloody Christmas post, so I ground some more of my oak and stone and rubber mix to have a go, sifted out all none wood bits. Ground it finer, dried in the oven for 30 minutes at 150C, lasted 3 hours, and went out, just at the point that the postman knocked on the door with a parcel that looked like it contained sawdust - it did!!!

One quick clean of the CSG later and it was refilled with Oak from Ian and back under way, got 2kg of bacon in it at the moment. 2 hours on and no problems, producing far more smoke than my home made dust and burning down smaller too, have the door to the smaller smoke box ajar and the main one shut, just realised how bad a job I did of building, smoke pouring out all over the place, still, it's well aired!!

Thank you for your perfect timing Ian and The Royal Mail!!

[saucisson]

Great stuff, actually you want a good flow through of smoke Rich, so I wouldn't worry

Dave

[Terry]

Hi Rich,

Is it still going ? I wondered whether the weather being so cold would inhibit the smoke. Just bought a whole salmon from Sainsbury on offer ar half price and was going to smoke it tomorrow if the cold is not an issue.

Terry

[wheels]

I used mine yesterday and it worked fine.

Phil

[probbq]

I've got a whole salmon and some haddock curing overnight and will be smoking it tomorrow, regardless of the weather

[Terry]

All systems go then !

Terry

[saucisson]

I'm smoking my half price Tesco salmon tonight

And some bacon

and 5 more bloody camembert....

Dave

[wheels]

My bacon's still curing - being in bed's meant that I'm cutting things fine for Christmas!

Phil

[Terry]

Salmon is in the cure.

75% salt, 25% demerara. small bunch of dill and a few juniper berries whizzed up in the blender.

Cure overnight and in the smoker tomorrow, but it has just started snowing in the Mid West (Midlands) ! so might have to dig the smoker out !

Terry

[wheels]

Push the snow towards London - we don't want it over here.

That cure mix sounds nice - I love salmon with dill. Tell me where you are in the W Mids and I'll sneak over and nick some!

Phil

[Richierich]

Hi Rich,

Is it still going ? I wondered whether the weather being so cold would inhibit the smoke. Just bought a whole salmon from Sainsbury on offer ar half price and was going to smoke it tomorrow if the cold is not an issue.

Terry

actually lit a candle (tealight) in the bottom to keep the temperature up.

[Richierich]

Salmon is in the cure.

75% salt, 25% demerara. small bunch of dill and a few juniper berries whizzed up in the blender.

Cure overnight and in the smoker tomorrow, but it has just started snowing in the Mid West (Midlands) ! so might have to dig the smoker out !

Terry

What sort of application rate did you use, or did you make enough to cover it. Got 2 sides to do, was thinking of dry cure and vac pack, but clearly don't want to get too much salt in the vac pack...left overnight (12 hours) and then left in the fridge for a day after that.

[Terry]

I used 200g salt and 50 of sugar, just enough for a light layer on the bottom, between the two sides and over the top.
Left overnight, 12 hrs and weight loss was about 7%

Terry

[Richierich]

Terry,

Was that vac packed or just on non-metallic tray?? I was only looking to get 10% weight loss overall, how long you smoking for? 3% is gonna be quite easy I would imagine, or are you looking for more than 10%??

It would probably be easier to ring you rather than post here, I know we have stopped working together, but I figure we can still speak!!

[culinairezaken]

i think i need to dig out my smoker too!