Cold Smoking

[spinal]

I'm quite partial to a cold smoked fish (salmon, trout, or pretty much anything really)...

Has anyone tried using the oven as a cold smoker? I'm thinking the large thermal mass could be used to keep the temperature down... especially by smoking after a chilly night...

M.

[rivergirl]

I did see some nifty little cold smoking packages at Grill fest , they would def. work in the oven .

[minesamojito]

a cold smoke generator from proQ would work a treat
Cheers
Marcus

[spinal]

I was thinking of making my own "generator" -shouldn't be too hard from what I can see ... will post some pics, was just wondering if someone's done it

M

[DuncanM]

I've got a ProQ cold smoke generator, can't fault it!

Also got the cardboard smoking house from ProQ, will eventually build a wooden/brick one at some point in the future, but got too many projects going on at the minute to think about it!

[rivergirl]

Marcus and Duncan I think that was the nifty little gadget I saw at G.F !!!! I loved the cardboard cold smoker

[rivergirl]

Cold smoked , salt, butter( homemade) , cheese, paprika ,garlic , rice and apples. The apples are an experiment to try a smoky apple sauce for Christmas dinner.
Hot smoked some mackerel,salmon and gambas. The mackerel is for pâté, and I want to make a special fish pie for friends , I want just a hint of smoke in there so going to try some smaller ones first to see how much or little of that smoke fish you need . Might do fish cakes with what's left.
This is my very make do and mend cabinet , it cost me 5 euros. I am going to have to make a smaller one for my minuscule yard in England! I am cooking it up this afternoon. I have noticed that when adding smoked stuff the taste seems to intensify if you cook with it when it's gone cold .

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[rivergirl]

Back to spinals question , has anyone used their WFO _as a smoker ??