Greetings from MA

Discussion in 'Roll Call' started by kimbaco6, Nov 13, 2015.

  1. Hello all, looking forward to participating!

    I am on the east coast in Massachusetts, Boston area, and am very involved with the local food industry.

    Working on building a meat curing chamber, and making a more sophisticated cold smoker (see pic).

    Interested in learning as much as possible about curing, aging and cold smoking meats (and other fun stuff).

    Jeff, thanks for creating this forum!


    Last edited: Nov 13, 2015
  2. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Welcome to SMF!

     Interesting looking science experiment right there.

    Are you wanting a dry  aging chamber or just curing ?

    Curing can be done in a refrigerator, Aging needs controlled temps and humidity.

     Either way if you go on the site and scroll down in the forums all the info you need is there in the curing forum.
  3. Thanks Eman!

    Working on making a more sophisticated version of my cold smoking science experiment, but it is working great so far!

    I'll be doing both curing and aging. The chamber that I am building has humidity and temp controls, venting in and out (to the outdoors), and an arduino setup to control it all online - in case I need to travel. Big project and I have learned so much on this site. Just decided to jump in and participate formally. Can't wait to get started building it. I am just getting together all the materials, and I have the arduino working for the most part.
  4. bbqwillie

    bbqwillie Smoking Fanatic

    Welcome Kimbaco6. Interesting rig you have there. Do you cold smoke year round? I'm in your area and I usually shut down my BBQ during the Winter months and just stick to grilling during the Winter.
  5. Thanks BBQWillie!

    This is my first year cold smoking, and I do expect to continue during the winter. So far I have only used it when it was around 70 degrees outside, and was able to keep the temp just below 80 degrees consistently. I am very curious how high the temp will get in colder ambient temperatures. It could potentially allow me to cold smoke salmon for much longer, if I can keep the temp below 40, but still unclear if the cold temp keeps the smoke from permeating...let me know if you happen to know.

    I will, of course, be grilling year round as well! Nothing better than grilling in the snow!
  6. joe black

    joe black Master of the Pit OTBS Member

    Welcome from SC. It's good to have you on this great site. I saw a set-up like yours one time on Star-Trek, so we know it will work. Good luck and keep on smokin', Joe
  7. bbqwillie

    bbqwillie Smoking Fanatic

    I'll sure be watching your cold weather cold smoking exploits. I don't do much of that but I'm always interested in different methods. I have no idea at what temps when the smoke will not permeate the fish. I have had some salmon cold smoked in Alaska that was done in a smoke house during the Winter. It was off the charts delicious! The smoke house couldn't have been much above 50 on the inside. The smoke, taste and texture of the fish was excellent.
  8. [​IMG]   Good morning and welcome to the forum, from a cloudy and windy day here in East Texas. Lots of great people with tons of information on just about  everything. 

    Cool --- Looks like something from outer space   LOL

  9. Thanks for the welcome also to Joe and Gary. Trying to make a cold smoker that's less space looking, but in the meantime at least it works great!

    Looking forward to participating in the blog.

Share This Page