Today has two firsts for me. I joined this forum and used my digital 4 rack for the first time. I really wanted to make a cold smoke salmon. I used the recipe from Michael Ruhlman's Charcuterie book. I figured that the ambient temperature in central PA this morning of 46 would allow me to accomplish that. I put some ice in a bowl as I read in the forums and hung a Polder kitchen probe though the vent to monitor temperature. To my surprise the the temperature went to and stayed at about 137 F. It still had a great taste but was flakey like baked fish. I guess I need to get a cold smoker attachment.
Welcome from down in Texas, I'll leave your salmon dilemma to the salmon experts.
welcome aboard, the salmon experts will be along,
Also may want to consider gettign an cold smoker box from bradley which will help in lowering the temp
Here is a link to a post of mine about a cold smoker I copied from one of our British members. It is a temporary cold smoker but it works great. In fact I am still using the same one cause I just haven't had time to put the parts I have collected for a more permanent one.
http://forum.bradleysmoker.com/index.php?topic=3263.msg127846#msg127846
On a cold smoke, I only have the puck burner on , and turn off the back element. Hope this helps.
The cold smoker adapter Quarlow linked you to works very well to keep the cabinet temperatures down. Since you have the digital, you will also need to order or make a Bypass Plug for your generator to work when it is detached from the cabinet.
Aah, I was going to mention that Habs but I forgot.
You can keep your temps down also by putting a pan of ice in the smoker.
Thanks for the advice. I'm scanning the forum now for home builds of the cold smoke adapter box.
I use a frozen liter bottle or 2 to help keep temps down. Works good so far.
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One member used a mailbox for his. I acquire a big Hills bros. coffee can that I am going to use. I should look pretty cool when done.