Thanks to SmokinOkie�s �Cookshack� detailed recipe in the forum, I was able to make some delicious Lox this week.
I followed the procedures exactly, and if I may �toot my own horn� it came out just great.
Since I do not have my �Cookshack� smoker yet (I still want one) I used my �Luhr Jensen Big Chief�, modified with a little bit of Yankee ingenuity.
First I used a cookie sheet that happened to be the same exact size as the �Big Chief� grills, and which I placed on the bottom rack. That�s the closest thing I could think of to act a �Cold Baffle. On top of the cookie sheet, I placed a large rectangular Pyrex dish full of ice cubes that also fit just right in the smoker.
I filled the �Frying Pan� with dry Alder wood chips, (not the dust provided by �LuhrJensen�) and then I placed my salmon filets on the top rack.
I plugged the unit on and let it do its thing for 20 minutes, and then I unplugged it and let the salmon soak up the smoke for a full hour.
I have a temperature gauge on the lid of the smoker and it never exceeded 70 to 80 degrees, and indeed the smoke coming out was nice and cool. I must add however that the ambient Georgia temperature was about 55 degrees that day during the smoking time.
After that, I let the fish soak in the canola oil for a good 3 hours, dried it, refrigerated it, and last night�whoa�that was good. I even waited a day or two before bragging about it on this forum, just in case I would have had to go to the emergency room...
After taking the salmon out of the oil, I noticed the nice smoky aroma and taste of the oil, then I got an idea...
I also like to make smoked herring filets marinated in oil and spices for a few days, and at the house we use that oil to prepare our hot potato salad. That too is delicious, and now I am sure going to try it with the oil from the Lox the next time instead of throwing it away.
Now as soon as the weather stays cool, I am going to try something else using the same procedures with my �make do cold smoker�. I will cure some salmon as recommended for �Cold Smoking� and I will spend as many hours as necessary to �plug and unplug� the smoker attempting to do some sort of cold smoking.
I have also stumbled on something neat to do the brining of the fish using a �fish breader�. It is perfect for a large salmon filet after trimming the flap, and circumcising the end of its tail. The provided insert with the breader keeps the fish fully submerged.
Still no symptoms of food poisoning, the wife is over the lost of her cookie sheet and Pyrex dish, and I keep telling her that I definitely need a �Cookshack� smoker ASAP to avoid future marital incidents; so all is well�
Thanks again to all that provide such great BBQ info on the forums, I never thought I could have that much fun at my age.
Mike
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