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Old 11-04-2013, 10:48 PM   #11
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It's a video on the Food Network from a Good Eats show. It's titled "Smoked Salmon" and shows how to make a smoker out of a cardboard box, a hot plate and a few other odds and ends.
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Old 11-05-2013, 01:43 AM   #12
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Quote:
Originally Posted by Andy M. View Post
It's a video on the Food Network from a Good Eats show. It's titled "Smoked Salmon" and shows how to make a smoker out of a cardboard box, a hot plate and a few other odds and ends.
I can see the recipe. I can sometimes see stuff like that on YouTube, but I can't find it on YouTube. Not your fault Andy. When I click the video, a commercial starts and then I get this:
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Old 11-05-2013, 03:50 AM   #13
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Originally Posted by inchrisin View Post
I'm thinking of making my own A maze n snake with aluminum foil and buying some pellets. I'll just do it in my grill. How long should a cold smoke last?
depends on the depth of flavour you want & the smoking material/ingredients.over this side of the pond cold smoking means that the brined food takes on a smoked flavour/colour but doesn't cook.salmon would be cold smoked anything from 24 to 72hrs.haddock 17 to 24 hours.
and while you are waiting here's some "smokin'" music to listen too.blues boy dan owen singing that fantastic willie nelson song "roll me up & smoke me when i die"..dan is only 21 & comes from shrewsbury,shropshire uk.hope you've got good speakers on your computers!!enjoy!
BBC News - Dan Owen: Older than his years
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Old 11-05-2013, 12:02 PM   #14
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found this site.seems to be "everything you ever wanted to know about cold smoking"
Coldsmoking
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Old 11-05-2013, 03:17 PM   #15
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Originally Posted by Harry Cobean View Post
found this site.seems to be "everything you ever wanted to know about cold smoking"
Coldsmoking
Thanks Harry. "Cold smoking temperatures should typically be maintained below 30C/86F." That sounds reasonable to me.
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Old 11-05-2013, 04:57 PM   #16
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I can see the recipe. I can sometimes see stuff like that on YouTube, but I can't find it on YouTube. Not your fault Andy. When I click the video, a commercial starts and then I get this:
I got the same screen when I tried to open your Rush video.
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Old 11-05-2013, 05:40 PM   #17
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Originally Posted by Dawgluver View Post
I thought I could see it, nope, I poked the view button, and I can't see it either.

So i's not just predjudiced to Canucks.
It knew you are half Canuck.
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Old 11-05-2013, 06:00 PM   #18
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It knew you are half Canuck.
good point!
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Old 11-05-2013, 10:28 PM   #19
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Sorry. I don't know how long.

But whatever you do, you must get the food away from the heat. The link above is designed to fit over the flavorizer bars on a gas grill.
Thats what it looks like to me.
If it was less expensive, I might get that for my gas Weber grill.
I could never cold smoke with the grill as even on low, it will be way to hot.

I have an idea that might work. Do you have a regular smoker? One with a chimney? Like in the picture below?

You could buy some flexible aluminum duct, and snake it from the chimney to a box of some sort. Support the box above the chimey off to the side and allow the smoke to leave the smoker, through the duct and into the box or chamber.
Like i said before. You can do it. Just trying to help give you some ideas.

It's like this but without the side car. I'll probably just go to one side with the fuel and the other side with the salmon. No way I'm going to try to suspend $30 of fish above the smoker. :)
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