Alan Kilroy

Just clarify that please.

The above fillets with skin for 8 hours or 24?

I'll possibly struggle to get 20c. I might lag the smoker though. Large Weber kettle.

24 hours brine? Enough?

Un focussed shot!!! of my Christmas, soon to be smoked, salmon. Taking @Wade's advice

Is it essential to have a Vacuum sealer machine?

Can you just remove air from bag or as I do atm, use clingfilm to freeze in (smoked Salmon)?

Just don't want to have another contraption knockin' about the kitchen if possible.

Can I smoke Haddock and Salmon together?  Cure the same way?

12 hours +. 

How / where do you smoke in this weather and get around 20c. temps.?

Or, is winter not a good time to smoke?

I read a few reviews on Amazon re: the original dust I used and the first few reviews said that this stuff will NOT stay lit. That did it for me then.

I won't mention the brand but it's from Poland 😶

I'll use it someway with the WSM for heated charcoal smoking ribs or something.

Thanks for the replies and advice guys n gals.

Top vents open and bottom vents were open.

It kicked off nicely with the ProQ dust. We've eaten a fair bit of the salmon and sampled the cheese. Couldn't wait. The excitement was too much!! 😲😲

I know it's supposed to rest and absorb the flavours but.......first batch and down the hatch. The salmon texture is very different from shop bought obviously. Much fresher and softer to the extent that it felt a tad weird, being so fresh I suppose that to the mass produced pre sliced plastic shop stuff.

Will do haddock soon.

Can I freeze this smoked salmon and build up a supply? Is it OK to do that?

PS. Dust was dried on a wooden plate beside the radiator. I was aware of this possible dampness issues. All dust stored indoors anyway.

Hi, new member.

Just fired up my ProQ first time this morning. 2 portions of salmon and a block of cheddar. 

This was set up in my 18" WSM. after a few attempts to get her lit, the dust, with a micro torch, we're away. Smoked for a "few inches" and went out. Now, the WSM is placed outside the kitchen door, under a clear, shed type, perspex roof. Temps are hovering above zero c. Dust kept going out. Panic sets in. Took the smoked out and thumb pressured the dust down to compact it slightly. This the way to do it?

Then packed it in. Cleaned up my "Weber Go Anywhere" BBQ and placed the ProQ in this and brought it indoors and relit. 

Is the ambient temperature outside, near zero, putting it out? 

I have bottom vents open sufficiently on WSM and now, the portable BBQ.

Hi all,

And straight into a problem....ask the Pros.......I will 😀

Don't know if I can ask here or is there a problem/newbie section?

I'll have a look around.