New cold smoke generator designed in the UK

[wheels]

Agreed, I'm not sure that the result warrants the effort!

Phil

[saucisson]

I guess you could skin some cloves for instant use when you are smoking other things, but I agree, the smoke doesn't really penetrate the skin of a full bulb. I forgot to get some Edam for my last smoke, I must remember to get some soon.

Dave

[Paul Kribs]

I forgot to get some Edam for my last smoke, I must remember to get some soon.

Dave

I need to get some more as well..

Regards, Paul Kribs

[Batman]

Phil, I'm going to call in at Ashwood Smoking for some wood dust/chips for the CSG, I know you have bought some from them, is there a particular grade/size you would recommend?

Thanks

[wheels]

Yes, it's dust you need - tell them what it's for and that you want the same as you buy from ProQ, that's what I did anyway - you're best to ring before you go and when you get there, if the office is locked. go around the back to the roller shutter doors - they lock the office if there's no one to staff it.

Oak and beech are the cheapest - fruit woods are an horrific price 'cos you're buying a sackful! However, they're still much cheaper per kg than elsewhere.

Phil

[Batman]

Thanks Phil

[Ruralidle]

I got a ProBBQ CSG for Christmas andI bought a dustbin from http://www.midlandholloware.co.uk/index.html who added the legs they use for their incinerator and an incinerator lid. I drilled 9 x 5mm holes in the bottom. The factory also cut two little flaps opposite to each other at the top and folded them in to form little shelves. An 18" long by 1" square piece of wood fits neatly in the slots created from the flaps and sits comfortably on the flaps to suspend the product from. I also taped a food bag around the chimney on the lid and control outflow of the smoke by a hole cut in the bag (you can then fold it over to keep the rain out when not in use). " and "I do, however, have problems getting the CSG to burn at the right rate (it went out 3 times when I was doing the salmon so I drilled 3 more holes, this time on the side, near the bottom. Now it seems to work fine, Total cost, including CSG, was about £50.








The result of my attempts to smoke salmon using Whisky Oak dust and bacon with Apple wood dust have disappeared inside my family so quickly that I can only presume that my attempts were successful!

Richard

[wheels]

What a great firm to allow you to 'mix and match'

Phil

[Ruralidle]

Yes Phil, a typical Black Country metal processing company with cold and dated offices but a very friendly and helpful attitude! It perhaps helped that I collected it and was able to see what they had available - but they will produce replicas!

[wheels]

I'm sure that other members will have noted this, firm's like that deserve support.

Phil

[Richierich]

I am trying to find a supplier of maple dust to use in the CSG, I thought for some reason this was a flavour sent in the mixed pack from Ians website, but clearly not. I am now in a bit of a hurry for some, as I put some bacon in to cure which I want to maple smoke, do you think the stuff on the link below will suffice? http://www.hotsmoked.co.uk/wood-smoking-products/hot-smoked-wood-dust/prod_62.html

Or does anyone have a suggestion on how to transform chunks to dust?

[Ruralidle]

It looks very similar to the dust supplied by Ian - but the picture isn't large enough to tell for sure! At £4 for 500g it seems good value and may be worth a try. I wonder if dry curing the bacon with a coating of maple syrup (after the dry cure has been applied) and then smoking over - say - cherry dust would produce a good result? Perhaps I will try that sometime. Let us know what the product is like if you buy some.

Richard

[Terry]

Hi Rich,

If you click on the Pro Q smoker on the site it says you can use this dust

Terry

[Richierich]

I have maple syrup in with the cure and may well coat it in a bit for smoking too, also trying some with Canadian Clover Honey. Have a friend from Ottowa, he has asked for some maple cured and smoked belly.

[coastie]

[quote]dry curing the bacon with a coating of maple syrup[quote]

Just made a batch of this thought I mixed the cure in with the maple syrup
left for 8 days turning daily. Then I cold smoked it for 24 hours using cherry dust have 2lb of streaky and 2lb of loin in the freezer. I did use proper Canadian maple syrup a friend sent me a few years ago and the taste its to die for best bacon I`ve made so far dont think I`ll be going bacon to the dry cure mixes you can buy. Sadly I`ll have to find a new Canadian buddy as my old one passed away for a new supply.
Geoff