Cold smoker generators

[LM600]

I have cold smoked...

Various Cheeses
Chillies
Garlic
Home Cured Bacon
Home Made Bratwurst
Malt (for making Rauchbier)
Tomatoes
Pepperoni
Kielbasa
Salmon
Chorizo

[wade]

A whole side of Salmon will take the best part of 3 days to smoke so having a smoke generator that will last overnight or while you are out at work is a big advantage. A side of bacon can take anything from a couple of days to a week depending on its size. Cheese however will only take 3 or 4 hours.

The ambient temperature is very important and I rarely try to cold smoke for long periods outside during the summer as it is usually too warm. For fish you need to keep the smoking chamber below 25C to stop it from spoiling and I prefer to keep it at 20C if I can. It has to be warm enough though to help the moisture content reduce sufficiently.
You can smoke most fresh things to preserve them - I have even tasted smoked banana, though it wasnt really to my taste. Chile (chapotle) and garlic both smoke well and I use them alot.

[RobinC]

Wow 3 days to smoke salmon. That's longer than I was expecting. Thanks for the info - this is definitely something I want to get more into.

[wade]

Would you like me to post some photos of the process in a thread?

[British BBQ Society]

That would be great can you start a new thread so the process is easy to find,
Thanks
Toby

[RobinC]

Sounds like a good idea. Thanks