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Hello from South Wales


LeeJ
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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

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  • 4 weeks later...
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

smoker 1.JPG

smoker 2.jpg

Capture 1.JPG

Capture.JPG

DSC_0002.jpg

DSC_0024.jpg

DSC_0029.jpg

sausage.JPG

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

Edited by KingFrank
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On 2/12/2021 at 8:39 AM, KingFrank said:

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

Hi KingFrank,

Safe travels. This is the first time for me using dust but I decided to buy proq's oak smoking dust. Seems fine and gives me anything between 10 and 13 hours of smoke. 

There is quite a selection of smoking dust out there, I prefer oak for pork as it has an intensity to it. but you can get other varieties such as: olive wood, holm oak, walnut, maple, olive, cherry etc. I guess its down to personal choice to be honest.

If you need any other info, feel free to get in touch

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