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catwoman
Joined: 22 Jan 2007
Posts: 7
Location: Ottawa, Ontario, Canada
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 Posted: Tue Jan 23, 2007 7:08 pm Post subject: Smoked Salmon |
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Hi:
I am new to this board so forgive me if this question has been asked already. I own a Big Green Egg and have recently purchased the BBQ Guru ProCom4. I would like to be able to cold smoke salmon and am wondering if anyone else has tried this. If yes, can you please let me know how you did this, including what cure you used?
Thank you. |
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Drunk_J
Site Admin
Joined: 27 Jul 2006
Posts: 282
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| Posted: Wed Jan 24, 2007 5:31 am Post subject: Re: Smoked Salmon |
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| catwoman wrote: | Hi:
I am new to this board so forgive me if this question has been asked already. I own a Big Green Egg and have recently purchased the BBQ Guru ProCom4. I would like to be able to cold smoke salmon and am wondering if anyone else has tried this. If yes, can you please let me know how you did this, including what cure you used?
Thank you. |
What temperature you planning on using? Generally, cold smoking refers to 85f and below. Using a similar grill, Kamado (my previous grill), I was able to achieve about 125f as the lowest temp with a ProCom and charcoal in the unit the food is in. A better method of cold smoking with ceramic grills is use a separate smoke generator. Say another small cooker (smokey joe or such) and pipe the smoke over via dryer duct or automotive flex duct. You could still use the Procom, just place the pit probe in the main cooker, but place the fan on the small grill (via an adapter). Here is a post of a project I was working on for the same purpose - scroll down toward the bottom for my photos - http://www.komodokamado.com/forum/viewtopic.php?t=521&postdays=0&postorder=asc&highlight=cold+smoke&start=15 .
-=Jasen=-
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