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6 replies

Dumb questions

FM Former Member
Hello every one,
Before I ask this question, let me assure you that I have looked through all over the old postings to be sure I was not asking a question with the answer already provided in the forums.
I am totally confused about "Cold Smoking", I thought that this method of smoking always required many hours and even days. Yet, I see in the postings that some "Cold Smoking" is done in the "Cookshack smokers" in 20 minutes with the smoker on, followed by 1 hour off such as the recipe provided in the Cookshack catalog. I understand that this recipe is for Lox but is this considered "Cold Smoking" or just smoke flavoring?
Some of you good people have already tried to help me but I am still confused. I am sorry to ask such dumb questions, but there is my point.
If I wanted to attempt long "Cold Smoking" in the model 55 for example, how many times could I repeat the 20 minutes on - 1 hour off cycle limits without damaging the smokers or the "Cold baffle" ? (I am retired so as long as I don't need a nap time is no object as long as I set a timer to wake me up after 20 minutes)
I must confess that after reading the "Cookshack" forums I have becomed a maniac in wanting to do smoking the right way as some of you pros.
I am somewhat "green" at the BBQ game, and since I have asked Santa Claus for a model 55 with all the goodies (cold baffle,etc.) for Christmas ...well so see my point.
Thanks to all of you for getting this 70 years old guy excited about learning new things and very best to all.
Mike
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FM Former Member
Hey, not a dumb question at all. Actually you've brought up a good question that most people haven't notice -- a different between "cold" smoking and "cold" smoking Wink

We're a fun and friendly forum, so just ask away, and you don't have to call it dumb.

Personally I think it's awesome you getting into the new hobby...regardless of age.

We're hear to help.

And I certainly appreciate you searching. I guess I'm the search police around here. Sorry to be a nag, but "usually" it helps.

I think the confusion might be in the temperature of cold smoking. If you think of a lot of places that use cold smoke, they're using a smoke generator and the temp is probably room temp at best. Because this is a smoker with heat, the cold smoke will certainly be warmer.

I don't believe it's smoke "flavoring" try it for yourself an see.

I'd have to call CS, but I'm not sure that it would really effect it turing it off and on, but it would probably wear you out.

What specifically are you wanting to make, lox?
FM Former Member
Thank you SmokinOkie, that was a quick answer, and at my age that's important Roll Eyes
I want mostly to smoke salmon, all differents ways that it can be done, including Lox of course and I am very curious as to what is "true cold smoke".
I have tried the Lox recipe in the Cookshack catalog by filling up my "Big Chief" with smoke first, putting the salmon in, then unplugging the smoker. It was good. I also tried the same recipe and the same technique with my Cameroun stovetop smoker and it was also good. But of course when I read how much easier and better it would be with the temperature control provided with the Cookshack smoker; I WANT ONE...
Luhr Jensen has a rig of some sort for doing "Cold moking' using the cardboard box that the smoker comes in. I tried it, but I am not sure what kind of salmon I got under the black soot? The Big Chief does some very good "Hot smoking" however.
Then, I see the way that ribs can be smoked in the Cookshack with the special hooks and that makes me want one even more.
Thank you for your help and your warm welcome among you folks.
Mike
FM Former Member
ROTFL (Roll on the Floor Laughing) Okay, I'll try to keep the answers coming fast.

Mrs. Smokin isn't a fan of lox. But she loves Car Dog's Salmon. Jim Minion (Car Dog) has a great recipe that we enjoy and it's a hot smoked salmon.

This link is to our forum, but the actual recipe is over at Virtual Weber Forum.

Car Dog Salmon

And as for cold/warm smoking. We've talked a few times here about creating a box ABOVE the smokette, just above the vent (but not covering) say 1 or 2" above. Put a hole big enough for the smoke to rise up, and put some grates in there to hold your item. If you're cold smoking, you have to food safe, so brines/cures are in order. If food is in the danger zone (40 to 140) too long, it becomes a bacteria breeding ground.
FM Former Member
Small word GLH, Ison nursery is about 2 miles from where I live. My Son used to be married to Donna Ison, the Mother of two of our Grand Children, and her family owns the land next to ours.
No I don't make wine, at my age I would not have enough time to let it age Wink
Thanks again to SmokinOkie, I visited Car Dog Salmon's site and I can't wait to try his recipes since I have a Weber smoker as the one he uses.
I continue to explore all the previous forum messages, and I am amazed at all the wealth of information. No more excuses for me for not making good BBQ. In fact the last two Pull Pork I smoked were great after following the instructions found in this forum, and same good results with ribs.
Whish I had found you guys long ago.
Thanks to all.
FM Former Member
wow, that is ironic. i dont know squat about cold smoking but a customer tonite was talking about it. he said when he was growing up his folks did alot of it. they used a building about the size of an outhouse. hung up various meats and placed a barrel of smoldering wood covered with wet newspapers, in the center of the room. i dont know the specifics except that after the smoke was used up they would then chill the meat as it was still raw and required cooking of some sort. his favorite was the sausage. had my mouth watering just thinking about it. they would then fry the sausage when ever they wanted to. 'tis all i know...

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