- Feb 5, 2009
- 152
- 10
Hey all,
Just a question about my smoke daddy big kahuna, or cold smoke generation in general. I've only used the unit once, while making pepperoni sticks (19mm, smoked colligen casings). On my MES 30". Now the Thin Blue Smoke is easily obtained when smoking ribs at 220 using the chip tray, but for smoking sausage I got the Smoke Daddy cuz the chips in the tray won't ignite at the lower temps. The smoke I got wasn't in any way thin or blue, though I think I got it to the point where the valve was as close to shut off as I could get it without snuffing out my chips/pellets in the SCG.
The end product was marginal, it all got eaten, but was kind of creosote tasting. Did I just leave the CSG go for too long, or am I not fiddling with the controls just right? I see from some recipes that you shouldn't smoke snack sticks too long, a few recipes recommend an hour or less. I think I let it go for about 3 hours. Is the color of the smoke a worry when cold smoking? I've heard some people cold smoke for days and days, what are they doing to prevent that yuck taste? Is it the smoke density?
Thanks again,
Mark B
Just a question about my smoke daddy big kahuna, or cold smoke generation in general. I've only used the unit once, while making pepperoni sticks (19mm, smoked colligen casings). On my MES 30". Now the Thin Blue Smoke is easily obtained when smoking ribs at 220 using the chip tray, but for smoking sausage I got the Smoke Daddy cuz the chips in the tray won't ignite at the lower temps. The smoke I got wasn't in any way thin or blue, though I think I got it to the point where the valve was as close to shut off as I could get it without snuffing out my chips/pellets in the SCG.
The end product was marginal, it all got eaten, but was kind of creosote tasting. Did I just leave the CSG go for too long, or am I not fiddling with the controls just right? I see from some recipes that you shouldn't smoke snack sticks too long, a few recipes recommend an hour or less. I think I let it go for about 3 hours. Is the color of the smoke a worry when cold smoking? I've heard some people cold smoke for days and days, what are they doing to prevent that yuck taste? Is it the smoke density?
Thanks again,
Mark B