Using the Cold Smoking Baffle

Hi Brian,

Cold smoking is done basically to add smoke flavor to a product that doesn't need to be cooked by heat. So, basically you need to produce smoke without producing heat. If you leave the unit on for 20 minutes it will get the unit producing a nice stream of smoke which will last for about an hour. We find that for most people this is enough smoke flavor, however if you want more you can turn the unit back on at the end of the hour to get fresh smoke going again. Just be careful not to let the cooking compartment get about 90 degrees F.

The old smokehouses that poeple uses to cold smoke in typically moved a lot of air and so the smoke didn't penetrate the product very well, this is why they would smoke lox upwards of 24 hours. Most of those were also in areas where the temperature would be below 40 degrees, or they were refigerated. Thus allowing the long smoke times.

Give the baffle a try following the directions, I think you will find that it works great.

I'd like to add to the question if I may.

What damage are we risking? Is it warpage, insulation melting, or both?

To add to Stuart's comments and to address the "sushi" issue raised by Brian, Salmon that is cold smoked is a cured product, thus not needing to be cooked. The curing is done either with a brine or a salt/sugar/seasoning rub. This results in the characteristic color and texture of cold smoked salmon. Hope that puts the wasabi back in the cabinet.
Richard

Leaving the unit on to long with the cold smoke baffle in place can create a fire risk. It also can cause the unit to warp and shorten the life of the heating element.
Leaving it on for 20 minutes creates plenty of smoke and doesn't create enough heat to hurt anything.

Brian-

Somewhere in the archives there are some posts with me and mainly Andi about smoking salmon.

I have a baffle and find that it works pretty much as Stuart has described.

You can make any of the numerous recipes for "Gravlox"- the salt cured salmon- that is not bad to eat at that point.

If you desire a "smoky" taste to the gravlox, you can go the extra step and use the baffle in the CS. If you try smoking without the baffle and ice-cubes, you "kipper" the salmon. Thje high temperatures without the baffle sets the meat, and makes it flaky and impossible to slice vs. the lox which you can slice easilly.

Good luck.

I HAVE FOLLOWED THE RECIPE THAT CAME WITH THE BAFFLE TWICE. THE SALMON IS COOKED WITH THE SALT CURE. MAKE SURE YOU RINSE THE SALT OFF FOR AT LEAST 20-30 MINUTES. YOU CAN ADD ANY SPICES YOU LIKE BEFORE SMOKING,IE,GARLIC,DILL,PEPPER. THE 20MINS OF SMOKER ON IS PLENTY. LET IT SIT IN THERE ANOTHER HOUR. I USED APPLE WOOD. I SERVED IT TO A GROUP OF 12-THEY LOVED IT. IT'S GREAT WITH A BAGEL AND CREAM CHEESE,TOO.