Cold Smoking On A ProQ

Roxy wrote:A lot depends on how smoky you want the cheese. Trial and error will tell ya when it comes to cheese. As for Salmon, I have not tried cold smoked salmon as of yet.

Cheese is definately on my list now. I think I'll have to do some research on the salmon...smoked salmon is one of my favorites!

Thanks!

will cold smoking create jerky??

My bro-in-law gave me some venison backstrap to make into jerky for him, and I was planning on doing a cold smoke for it.

Small amount of briquettes in the bottom 4-5 with a small chunk of wood. Put the meat two levels up with the water pan right underneath full of cool water.

It's in the 20s-30s this week in New England.

What amount of time do I need to "marinate" it?

reptileink wrote:will cold smoking create jerky??

My bro-in-law gave me some venison backstrap to make into jerky for him, and I was planning on doing a cold smoke for it.

Small amount of briquettes in the bottom 4-5 with a small chunk of wood. Put the meat two levels up with the water pan right underneath full of cool water.

It's in the 20s-30s this week in New England.

What amount of time do I need to "marinate" it?

Though I haven't tried it, I would think that as long as the airflow was sufficient that cold smoking would work for jerky. Alton Brown did an episode on making jerky that didn't involve heat at all...a simple box fan and some furnace filters. Following is a link to his method...

http://www.foodnetwork.com/recipes/alton-brown/jerky-recipe/index.html

The 'Blowhard 3000' was a simple box type of fan.

JD McGee wrote:That's too cool...I've done several cold smokes with my WSM's using 4 charcoal briqs and a chunk of smokewood...works great!. Since the smokers are very similar I'm sure this method will work well for the Pro Q's...

Hi,
I maybe getting ahead of myself as Ive not actually hot smoked yet but can I ask how long this would smoke for? I am currently curing some pork belly for bacon and fancy oak smoking 1 peice. I have an oak board and could chop a chunk off to sit on the brickets. The recipy Ive seen suggets oak smoking for 24 hours but I was going to try half that to see what that tastes like.

Hi Jerry,
These methods only give you a couple of hours at best, but I am in the final stages of getting a unit that will give 7 hours produced. I'll let everyone know as soon as it's done.


Ian

Mack wrote:...I am in the final stages of getting a unit that will give 7 hours produced. I'll let everyone know as soon as it's done.

Now that sounds intriguing! Keep us updated!

I will of course Jim

Hey Mack,

I'm looking for something to smoke bacon and such. I'm glad you're all over it.