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OUT MY LURES TO CATCH THE FISH TO SMOKE, UK, ICELAND, NORWAY FISHING
|How to cold smoke fish, cheeses, meats, olives and any other
food you like smoked. Cold smoking is just that it flavours the food
but it doesn't cook it.
This is how I do it and works for me and
you can adapt to suit the quantities you want to smoke per session.
If you want to smoke larger amounts building a smoke cupboard is
very easy to do and some ideas are shown.
I smoke overnight outside of course as it's the coolest time and
convenient and the depth of flavour attained in that time say 2200hrs
- 0800hrs is suitable for our taste buds. Plus a half full smoke
generator is sufficient for that length of burn, you don't have to
fill the generator full each session. You will get used to your
needs as you try it out.
Invest in a vacuum packer well worth the cost outlay, vac packed
cheeses store well in a fridge, fish and meats keep many months in a
freezer, plus the flavours develop too for deeper taste. Andrew
James their basic one works for all our needs and they supply the
correct bags or rolls used them for over 5 years now:
For the smoke generators best to shop around to get best prices I
use the Weber round one, Google Cold Smoke Generators the
ProQ one is good too and they last had mine a couple of years now.
Available on variety of BBQ stores, EBay, Amazon etc.
Smoke dusts in a variety of wood flavours I use
whiskey oak is a good flavour for fish and cheese but there are
plenty of others they offer and some good ideas on their site too.
Experiment all our taste buds are different.
Click the thumbs for bigger picture and I've added a brief
description to each image.
|My Webber kettle BBQ dubs for my smoker
and you can use any BBQ with a lid or you
can make your own smoke cupboard see some
|The Weber smoke generator with being round fits
well over the air control. Very little air is needed
for the wood dust to smoulder and produce the smoke
so play with that and adjust the controls
accordingly again practice.
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