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  1. stringman

    Yet another commercial fridge to (cold)smoker question

    Hi all After giving up on my idea of using a wine cooler as a cold smoker ( too much plastic let alone foam and it wouldn't cool at all) I have managed to buy a Williams commercial fridge (22cubic feet) that still works (well cools to 10-12 deg c) Unless its ridiculously easy to get the foam...
  2. stringman

    Thoughts & Ideas on making a smoker cabinet using a wine cooler (long post)

    Hi Guys Its been a while since i last posted. At the moment i have a simple small cold smoker. Small fire box with maze pellet smoker linked to a 3ft x4ft wooden smoking chamber. It works well but, like everyone the summer temperatures can make it tricky. So i thought i would have a go at...
  3. stringman

    Just an update of where I am at - not sure what forum i should post in lol

    Hi All So thanks to everyone here I am becoming more and more adventurous and smoking, if not more things, more often! recently I made some wet brine bacon with some belly strips. Some smoked salmon (of which I need to ask some questions later) And finally loads of cheese. I am just drying...
  4. stringman

    can i freeze my cold smoked salmon

    Hi all just finished my first cold smoke of a 1lb of salmon fillet. Only thinking 1 stage at a time I froze the salmon, defrosted it, dry cured it for 24 hours, 12 hours pellicure and about 10 hours smoke. Its very nice for a 1st attempt but I am unsure if I can freeze it or not? if not how...
  5. stringman

    Brining times for belly strips

    hi all I am new to this so be kind. I am in the middle of brining a pork hock which will be hot smoked see my post in the pork section (I didn't realise my pizza oven can be used as a smoker!!) (presume that as its being hot smoked the brining time of 36houurs should be fine) I also have some...
  6. stringman

    Wet curing Pork shank for cold smoke

    Hi all I have just picked a 2lb pork shank. I was hoping to cold smoke it and then put it it in a soup or stew (anyone have any other ideas) Obviously I need to cure it but all the dry cures need some form of nitrite or saltpetre which I don't have to hand. A google seems to suggest celery...
  7. stringman

    member needing some advice

    Hi all Newbie from the UK so be kind. I was given a smoker for Christmas. http://www.ebay.co.uk/itm/Wooden-Smoker-Smokehouse-Garden-BBQ-100-Handmade-Fish-Meat-/252566326946?hash=item3ace204ea2:g:NvAAAOSwNRdX8Jn1 And boy do I need some help. I have used it a couple of times. I only smoked...
  8. stringman

    New member

    Hi all My name is Andy from Kent in the UK. Been a bit of a lurker for a while but now I thought I would take the plunge. So for a few years now I have had two Cobb oven and have used the loads and done some minor smoking on them. Then in the last few months things have gone a bit crazy. I...
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