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Cold Smoking Again

May 28, 2018
By

There’s a type of procrastination that isn’t down to laziness or fear of failure. It is simply a “I don’t know if this will work”.

Some may lump this in with fear, but when it is something really trivial, it is hard to justify this. It is more “I have a solution to how to do this, in theory, but if I try it, I may find it isn’t a solution” rationalisation.

It is over a year since I cold smoked anything. My cold smoker is a simple ProQ Cold Smoke Generator, a mesh maze tray that you pack the wood dust into. But the smoker box that it came with, and that I had been using, is basically a cardboard box with metal grate inserts.

I can’t really knock it – it worked for a good while. But being cardboard, it was only good for fair-weather smoking, and over the years it’s got a bit manky. At least part of that is how I have stored it.

I became aware that many people use the CSG in a normal BBQ, and decided to give it a try. But I never did. I use a pellet grill, which would be switched off during this process (we are talking COLD smoking). The cardboard box was a vertical arrangement with ventilation by the tray and out the top. Would my pellet grill, which is more of a horizontal thing, have the same ventilation to keep the CSG smouldering? Should I enable the grill’s fan, or would that be too much?

All these questions could be answered simply by trying it out, but even then I kept putting it off.

Anyway, I have 5 packets of cheese and 2 blocks of butter currently on the grill smoking. No fan, and the CSG is producing smoke like a train. My recent addition – the double shelf unit – also means the cheese is above the CSG, not alongside it.

It only took me 18 months to get around to it!

One Response to Cold Smoking Again

  1. Chris Malme on May 28, 2018 at 6:59 pm

    Cheese is now vacuum packed and in the fridge.

    While the butter didn’t melt (it started off as a cool day here, but got progressively warmer), it did lose its shape somewhat, so the 4 half-sticks have been mixed together in small food box as a mould. Once it is chilled and solid again, I will cut it into pieces for wrapping individually.

    Hmmm – I may look out for butter moulds for the future.

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