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Found 6 results

  1. hoogl

    1st Cold Smoke.

    Just finishing my first cold smoke. I couldn't wait to try out the Cold smoke generator. Decided to go with Oak. Put the CSG in the bottom. Water bowl empty foil on bottom from last smoke. Grease proof paper over the grates after I stabbed holes in it. 5kg Mature CheddarCostco 800g Gouda - Asda 18:30 - Lit the CSG 18:45 - Cheese in the WSM 19:45 - Checked the taste of one block of Cheddar. - Very light smoke 20:45 - Checked the taste of the same block - A nice wee smoke flavour appearing. (Decided to brave one more hour) 21:45 - Quick taste as I take off the WSM and rest in the fridge for an hour or so - Very nice smoke flavour and smell. 22:00 - Throw on some random Rock salt I have since the CSG is still going. 🤷‍♂️ 22:45 - Start Vac packing. (I hope my neighbours don't mind the noise) 00:10 - Finish packing (last block wouldn't work so used cling film.) I've included pictures. I did put some labels on the cheese with a use after date on it. Up to 6 blocks are going to be used next week for my Dad's Bowling club Cheese and Wine night ( there will be other cheese available plus once the wines open they won't care😁). The rest i'll keep or give to friends/family and ask for feedback on the taste. I did read previously that 3 weeks is an ideal rest period but thought I'll give it a bash.
  2. If you have a kettle BBQ these are a great way to begin cold smoking and can be used with most common cold smoke generators. One of the challenges when smoking in the relatively small volume of the Kettle is managing the heat that is created by the smoke generator. Even though some of these generators produce relatively little heat, even this can have an effect on certain foods. When smoking nuts or salt for instance the heat will not be a problem, however things like cheese and butter need to be kept cool to avoid it sweating/melting. Things like cured bacon or salmon can be smoked at ambient temperatures. When using the kettle BBQ for cold smoking it is important to keep both the bottom and top vents open to ensure a good flow of air and smoke through the smoking chamber. This avoids the build up of moisture and the deposits of unpleasant tars on the food surface. Kettle BBQ - option 1 Firstly ensure that the bottom vents are fully open. Place the lit smoke generator directly on the bottom bowl Replace the charcoal grate and to help diffuse the heat from the smoke generators place a double square of foil directly above. If you are smoking something that is particularly heat sensitive, or are smoking on a warm day, then place a foil tray of water/ice above the smoke generator. Replace the cooking grate. To prevent the food that is being smoked from getting discoloured by any residue that may be remaining on the grate, place the food on clean cake cooling racks to smoke. Depending on the type of smoke generator being used you may find that the smoke preferentially emerges from a specific side. If this is the case then when replacing the kettle lid it is a good idea to locate the top vents on the opposite side. The effect of the top vent location though is minimal as the whole smoking chamber will fill with smoke regardless. Kettle BBQ - option 2 If you find that the smoke generator directly inside the BBQ still generates too much heat you can reduce this further by placing it below the Kettle and using a cardboard skirt. This is also the best method when using the hotter generators like the tubes or the sieve. If the Kettle has an integrated ash catcher directly underneath this is best removed. Take a large sheet of card (from a large cardboard box) and wrap it around the bowl of the smoker to form a skirt. Tape it in place so that it forms a smoke tight seal. Next cut a small flap near the bottom to allow for the smoke generator to be slid in and out underneath. The top of the kettle can then be set up exactly as for option 1 - but without the smoke generator in the bowl. After Smoking With all cold smokers it is important to remove the food from the smoking chamber as soon as the smoking has finished. One of the byproducts of burning of sawdust and pellets is water vapour, and without the constant flow of air through the smoking chamber condensation is formed that will quickly cover the food.
  3. As it was a nice chilly weekend and I had some time on my hands, I thought I'd do a little bit of cold smoking as it's been a while. As well as several blocks of cheese which I want for Christmas and want to give plenty of time to mellow, I decided to give something else a try while I had some space, after bit of thought I decided to give something quite different a try, chocolate! I did a bit googling and found a few references to cold smoking chocolate but not a huge amount of info but I figured it might work well what with the fat content of the chocolate. I decided to try three different types of chocolate to see what gave the best results (or any at all...who knows). I ended up buying some Cadbury's Dairy Milk, Cadbury's Bournville and some cheap and cheerful Morrisons Milk Chocolate. After a little pondering on how best to load up the chocolate in my Callow smoker, I remembered my old toast rack (sadly unused and unloved since I had to go gluten free 2 years ago...). I dug it out of the cupboard and it turned out it was pretty much perfect for the job, stainless steel so simple to clean and about to hold six bars of chocolate with space between them. Chocolate in the toast rack on the top shelf of the Callow, cheese on the lower shelf: I had seen someone mention that they had smoked their chocolate for an hour and let it mellow for a week as it tasted like an ashtray straight after smoking (much as I have experienced with cheese!). I thought this would be a good starting point, so that's what I did, an hour over pellets of a fruit wood blend, after which the chocolate definitely had taken on a good smoky smell. I left it for an hour or so on the side in the kitchen as it had a hint of moisture on the surface. The surface remained slightly tacky but didn't seem to be changing so I decided to vacuum pack it ready for mellowing. All packed up, now I just need to resist it for a week...:
  4. Time to Cure and Cold Smoke your own Bacon. "FORUM WARNING" Once you have made your own Bacon, you will not buy Supermarket Bacon again! Curing and Cold Smoking Bacon
  5. Marcus

    Cold Smoke Trout

    Here's my cold smoking video from my CountryWoodSmoke Channel, best practice for cold smoking freshwater fish such as trout is to freeze, this was a saltwater loch reared trout so I didn't need to freeze before. Cold Smoked Trout
  6. Hi all, This is a great idea as I'm slowly learning about curing/smoking and plan to do a lot more over the coming months. Will look forward to seeing all the info come together to use as a reference point.
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