KingFrank

On 1/19/2021 at 6:05 AM, LeeJ said:

Hi all, 

Lee here from Swansea, South Wales.

Came across this forum yesterday from doing some research. Liked what I saw and decided to join. So hello from me.

My wife's family have a farm in Hungary where I was exposed to the lovely world of smoking meat to preserve it for a longer time. I was fascinated and learned all I could in the art of smoking from her father, a smoker for 45 + years.

Back home here I did not buy a smoker, I built one myself (see photos) out of a couple of incinerators and some piping  . Running from natural lump-wood, implementing a cold smoke. 

Every year I cure and smoke Hungarian Salami, Hungarian Sausage, bacon, Ham joints, Whole 'bone in' pork leg, Hock's and also made my own smoked mozzarella cheese (see photos).

Due to the design of my smoker, I would normally be sitting out next to it in the colder months in all weathers, keeping an eye on the wood chips and the lump-wood. Getting a bit too old for that now so I am looking at buying a smaller smoker running from smoker dust.

I have seen through my research the ProQ Food Smoking Cabinet for Cold Smoking, and noticed via this forum that sotv had got one recently: ‘3642-just-bought-one-of-the-new-proq-cold-smoking-cabinets’

So here I am. I am thinking of purchasing this small smoker, and will add some queries over to sotv’s discussion about it. I obviously wont be able to fit a whole leg in it, but it should do for me.

I have also never used smoker dust-cold smoke generator before so after some advice on that also, i.e. what is the best dust to use, how tightly compact do I make it in the generator, best ways to light etc.....

Cheers

Lee

Hi, LeeJ! I hope that you're doing fine because I'm gonna fly to Hungary right now! What dust do you use? Isn't it better to use special wood for smoking? If I understood you right

Thank you for recipe of "big-bangers" 😀 I'm searching for manual meat grinder, definitely want nothing with fancy LCD screens or other gadgetry that will break. I'm afraid it might be unsuitable for permanent use, because I’ve only seen electric grinders for such recipes. What do you think about Victoria manual meat grinder for example?