Author Topic: Cold Smoke Test  (Read 4886 times)

Offline Silvergrizz

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Cold Smoke Test
« on: November 27, 2012, 09:19:26 AM »
Before I cold smoke a load of BC Salmon, I wanted to test the smoker, so I did a batch of Almonds. Outside temp was 18F when I started at 10AM. My smoke generator is not remoted from the smoker. Smoker temp when I fired up was 32F. I placed a container of ice cubes on the bottom rack, just above the smoke generator. Almonds (1lb) were spread over two trays on first and second racks. Smoked with Hickory for 2 hours and 20 minutes. Temp rose steadily over the period to a high of 83 (smoker) and 114 on the PID. Temp variance starting was only 3F, but after 45 minutes it was 20F and 30 after 90 minutes. Forgot to take note of when the ice cubes were melted. Used the recipe in Charcuterie, modified 2 ingredients, used peanut oil and Chipolte Chili ,all I had on hand, but the result was fantastic.

Might wait for it to get a little colder before doing the salmon. Temp at 12 had risen to 26F.



Here is a pic of Almonds as I started the smoke.



The finished product cooling off on the back porch.  ;D

Offline GusRobin

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Re: Cold Smoke Test
« Reply #1 on: November 27, 2012, 09:27:07 AM »
those outside temps the outside or in the room where you are smoking?
If you don't want to use an isolation box for the SG you can try opening the door a crack, keep vent open, get a pan that holds more ice and replenish the ice more often.
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Offline Silvergrizz

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Cold Smoke Test
« Reply #2 on: November 27, 2012, 09:48:33 AM »
those outside temps the outside or in the room where you are smoking?
If you don't want to use an isolation box for the SG you can try opening the door a crack, keep vent open, get a pan that holds more ice and replenish the ice more often.

The smoker sits on my back deck, which has a Fiberglass roof. I will be ordering or building an isolation box in the near future, but I wanted to see how much heat was generated by the SG alone while it was still attached. I think I will be OK for now doing the salmon, once it gets another 10 degrees or so colder here.


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Offline zueth

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Re: Cold Smoke Test
« Reply #3 on: November 27, 2012, 03:02:52 PM »
As you found out the smoke generator will get the cabinet to 120F on its own

Offline Gafala

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Re: Cold Smoke Test
« Reply #4 on: November 27, 2012, 03:44:03 PM »
I have been doing 25lbs of almonds for the last few days using the Bradley Smoked Almonds recipe, they have turned out great.
Bradley 4 rack Digital, 900 watt, Auber PID
Bradley cold smoke adapter
Char-Griller Smoking Pro BBQ Smoker with rotisserie
Brinkman Bullet Smoker
Weber 24”
Custom Hard Cure Cabinet for Salami
One Auber Master Temp monitor and two remotes with probes, up to ten remotes can be used.

Offline Silvergrizz

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Cold Smoke Test
« Reply #5 on: November 27, 2012, 03:51:39 PM »
25 lbs, the recipe says they are good for a couple of weeks, are you freezing them?


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Offline Gafala

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Re: Cold Smoke Test
« Reply #6 on: November 27, 2012, 05:25:31 PM »
We have some tins we are using and sending them out as gifts.
Bradley 4 rack Digital, 900 watt, Auber PID
Bradley cold smoke adapter
Char-Griller Smoking Pro BBQ Smoker with rotisserie
Brinkman Bullet Smoker
Weber 24”
Custom Hard Cure Cabinet for Salami
One Auber Master Temp monitor and two remotes with probes, up to ten remotes can be used.

NePaSmoKer

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Re: Cold Smoke Test
« Reply #7 on: November 27, 2012, 05:33:52 PM »
Nicely done.

Offline Silvergrizz

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Cold Smoke Test
« Reply #8 on: November 27, 2012, 05:40:57 PM »
Great idea, will have to check our local bulk barn for availability.
Thanks, Grizz


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Offline KyNola

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Re: Cold Smoke Test
« Reply #9 on: November 27, 2012, 06:19:34 PM »
The smoker sits on my back deck, which has a Fiberglass roof. I will be ordering or building an isolation box in the near future, but I wanted to see how much heat was generated by the SG alone while it was still attached. I think I will be OK for now doing the salmon, once it gets another 10 degrees or so colder here.
Get you 2 one gallon ziplock bags and fill them with ice.  Place them in your tower.  That will hold your temp down especially at the ambient air temps you posted.  One thing to remember, cold air will have a tendency to hold the smoke down in the bottom of the tower so make sure you place the bags of ice to the sides of the tower so there will be plenty of room for the smoke to still rise.

Offline Habanero Smoker

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Re: Cold Smoke Test
« Reply #10 on: November 28, 2012, 02:41:40 AM »
25 lbs, the recipe says they are good for a couple of weeks, are you freezing them?


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If you have a FoodSaver vacuum seal them in bags, or better yet; vacuum seal them in some of their containers, they store well in those. Store in a dark, cool area.


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Offline Silvergrizz

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Cold Smoke Test
« Reply #11 on: November 28, 2012, 06:17:24 AM »
I have a real old food saver, I will give that a try next time I need to put some away. Current batch is in the fridge, but not for long.


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Offline Smoker John

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Re: Cold Smoke Test
« Reply #12 on: November 29, 2012, 11:46:49 AM »
Almonds look great
Bradley Digital 4 Rack
Bradley BS712