Stevepiglet Posted April 11, 2020 Share Posted April 11, 2020 New to this forum and new to smoking I've made myself a cold smoker using my old fridge freezer and an old propane tank for a stove. Just need to figure out how to use it properly now 2 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted April 11, 2020 Share Posted April 11, 2020 Once again, welcome to the Forum, come on don’t be shy, let’s see some photos of your smoker! Quote Link to comment Share on other sites More sharing options...
Stevepiglet Posted April 11, 2020 Author Share Posted April 11, 2020 Aw go on then. Not very pretty but with some tweaking I reckon it'll do the job. Quote Link to comment Share on other sites More sharing options...
Stevepiglet Posted April 11, 2020 Author Share Posted April 11, 2020 I'm currently trying to get it working with a bean can filled with holes full of sawdust but seem to be struggling with how tight it should be packed... Quote Link to comment Share on other sites More sharing options...
Icefever Posted April 12, 2020 Share Posted April 12, 2020 Using a can with holes in may restrict the air needed for the burn...place a thin layer of the sawdust in a foil tray making a zig-zag line, light one end to start it smouldering. Ice. 1 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted April 12, 2020 Share Posted April 12, 2020 Take a look at @Wade solution for cold smoking, simple kitchen sieve then use saw dust pellets etc. Cold smoker 1 Quote Link to comment Share on other sites More sharing options...
Stevepiglet Posted April 12, 2020 Author Share Posted April 12, 2020 I've not got a spare seive but can probably muster up a foil tray. My wife had the idea of cutting a can in half that is already filled with holes. Might try that too as I've already got a the can. I'll let you know if it works Quote Link to comment Share on other sites More sharing options...
Stevepiglet Posted April 12, 2020 Author Share Posted April 12, 2020 Would fine shavings work? I turn wood so have lots Quote Link to comment Share on other sites More sharing options...
Stevepiglet Posted April 12, 2020 Author Share Posted April 12, 2020 3 hours ago, Stevepiglet said: I've not got a spare seive but can probably muster up a foil tray. My wife had the idea of cutting a can in half that is already filled with holes. Might try that too as I've already got a the can. I'll let you know if it works Seems to work quite well. Got about 2 and a half hours out of half a can, cut length way's, filled with sawdust Quote Link to comment Share on other sites More sharing options...
Icefever Posted April 12, 2020 Share Posted April 12, 2020 4 hours ago, Stevepiglet said: Would fine shavings work? I turn wood so have lots I use dust myself, I find shavings burn that bit quicker, but give off more smoke....so you use what best for you. 👍 Ice. 1 Quote Link to comment Share on other sites More sharing options...
Wade Posted April 12, 2020 Share Posted April 12, 2020 Hi Steve - The smoker looks good. What are you indending to smoke in it? You have a good height there so whole sides of salmon or trout would work very well You have managed to get 2 1/2 hours out of a half can of sawdust. For something like cheese this will be fine but for bacon, salmon, salt etc. You will be looking for longer than that. Many smokes will require several hours (up to 24 hours) and so you do not want to be getting up several times in the night to top up the generator. I would suggest that you invest in one of the following: https://www.macsbbq.com/cold-smokers/proQ-cold-smoke-generator https://www.bbqgourmet.co.uk/product/bbq-gourmet-200x125mm-maze-cold-smoke-generator/ Both of these cost ~£35 and will give you 10-12 hours of smoke - long enough for overnight smokes. In my commercial smoker I use the Maze cold smoke generator (on the left) with pellets and it works well. When cold smoking, remember that you do not want billowing smoke coming out the top of the smoker. The flavours you are looking for are in the light smoke. If the smoke is too heavy it will taste like tar on the food. Also you need to keep the smoke flowing through the smoking chamber. Do not be tempted to block the flu to trap it inside. I hope this helps 1 Quote Link to comment Share on other sites More sharing options...
Stevepiglet Posted April 12, 2020 Author Share Posted April 12, 2020 Once I'm back at work again, after the lock down then I think I'll definitely invest in one of those, but until that point money is a bit tight. At the moment it's just a bit of fun really. If I put smaller pieces of salmon in there then will it need as long? The through flow seems to be pretty good so far. I've also got a shoe from the bottom of a down pipe on the top of the chimney which I can turn depending on the direction of the wind. 1 Quote Link to comment Share on other sites More sharing options...
Wade Posted April 12, 2020 Share Posted April 12, 2020 3 minutes ago, Stevepiglet said: If I put smaller pieces of salmon in there then will it need as long? It depends on what type of salmon you are trying to produce. With traditional smoked salmon then no, even with small fillets, unless they are very thin (like small trout) then they will still take 14+ hours or so at 20 C. The preservation and obtaining the texture is about remoning the water. All the smoke does really is add flavour. Lightly smoked salmon fillets are different. They are cured in the same way as Traditional smoked salmon (but not as long) and will then be smoked in 6-8 hours. They are not fully cures and so will need to be kept chilled and to be cooked before eating. If you want some more information on there please let me know. 1 Quote Link to comment Share on other sites More sharing options...
Stevepiglet Posted April 12, 2020 Author Share Posted April 12, 2020 Where do you get the maze type smoker from in the UK? Quote Link to comment Share on other sites More sharing options...
Wade Posted April 12, 2020 Share Posted April 12, 2020 This is a great sawdust smoke generator. https://www.macsbbq.com/cold-smokers/proQ-cold-smoke-generator BBQ Gourmet sell the pellet ones that I use in my commercial smoker. I find this one is the best all-rounder https://www.bbqgourmet.co.uk/product/bbq-gourmet-200x125mm-maze-cold-smoke-generator/ I used to buy them direcly from the USA but the shipping costs became too expensive in the end. BBQ Goormet buy them from the same factory in China that manufacture the oroginal from Amazen Products https://amazenproducts.com/smokers/amazen-pellet-smoker5x8 1 Quote Link to comment Share on other sites More sharing options...
Stevepiglet Posted April 12, 2020 Author Share Posted April 12, 2020 The top one looks ideal! Quote Link to comment Share on other sites More sharing options...
hoogl Posted April 14, 2020 Share Posted April 14, 2020 Hi . It's good to see someone relatively nearby. i'm just outside Glasgow so don't hold that against me 😋 I love the idea of a homemade fridge smoker. Can't wait to see the results. 1 Quote Link to comment Share on other sites More sharing options...
Stevepiglet Posted April 14, 2020 Author Share Posted April 14, 2020 I'll not hold that against you. I'm originally from Bristol so please don't that against me. So far I've just had a go with salt over Ash sawdust but I'm going to prepare some cherry sawdust and try a few other bits including some salmon. I'll post some pictures when it's done. 1 Quote Link to comment Share on other sites More sharing options...
hoogl Posted April 14, 2020 Share Posted April 14, 2020 From Bristol? I won't but others might 😋 mmm Smoked salt. that reminds me mine is running low. I did mine for about 3 hrs and stirred a few times. It's a great place to start and instantly lifts any meal. Quote Link to comment Share on other sites More sharing options...
Stevepiglet Posted April 15, 2020 Author Share Posted April 15, 2020 Mine had about 7 hrs but it was over Ash so it's quite a delicate smoke. I might make some oak dust later and try that. I'm lucky where I am in that the farmers let me take the fallen wood near me. Quote Link to comment Share on other sites More sharing options...
Wade Posted April 15, 2020 Share Posted April 15, 2020 If you want nice sweet, full bodied but rounded smoke flavour try some hickory. Quote Link to comment Share on other sites More sharing options...
Wade Posted April 15, 2020 Share Posted April 15, 2020 18 hours ago, Stevepiglet said: I'm originally from Bristol so please don't that against me. Oh how I do miss Grillstock. It was always a fun weekend Quote Link to comment Share on other sites More sharing options...
Stevepiglet Posted April 15, 2020 Author Share Posted April 15, 2020 Never went there I'm afraid. I'm new to this Quote Link to comment Share on other sites More sharing options...
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