ProQ CSG

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ProQ CSG

Post  Yeah on Wed Aug 17, 2011 11:37 am

Hiya all

Firstly a hello since its my first post.

So I have just bought a CSG and also the variety pack of wood dust, cant wait to get going. I am pretty sure I read somewhere that some of them one cant use on their own as they have a tendency to go out but now I cant find the information anywhere, doh.

So a couple of questions
Are there some of the woods that cannot be used on their own as they go out? or is it because of flavour?
If mixing is required which woods does one mix and in what ratio?

Thanks in advance

Yeah
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Re: ProQ CSG

Post  Mack on Wed Aug 17, 2011 4:48 pm

All the wood varieties supplied by Mac's BBQ can be used on their own, just remember these tips...

  • If left in a shed, the wood dust can absorb moisture, so keep it in a dry place. If you suspect that your dust is a bit wet, spread it on a plate and put it in the micro for about 30 secs on high.

  • Once you have filled the CSG, gently press the dust down, using your finger, this is really important on the dusts with larger particles.

  • Make sure the CSG is clean before each use, this is best done with warm water, dish washing liquid and an old toothbrush.


Mixing woods isn't a bad thing, as it gives you a lot more variety. Also try sprinkling a few dry herbs, like basil or thyme, on top of the dust.
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Re: ProQ CSG

Post  Yeah on Wed Aug 17, 2011 9:38 pm

Cheers Mack

Looking forward to salting my first salmon tomorrow night ready to smoke Friday night.

I am particularly looking forward to trying the flavours of the different woods. Its something one cant really do with commercial products.

On that note what wood would you use for a first salmon side?

Will try to remember to take some pictures.

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Re: ProQ CSG

Post  Mack on Thu Aug 18, 2011 10:46 am

Alder or Beech for Salmon works well.
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Re: ProQ CSG

Post  Yeah on Fri Aug 19, 2011 8:21 am

Excellent, thanks again.
Salmon dry cured overnight, just rinsed and set in the fridge to dry ready to smoke this evening.

Alder it is then.

Thanks

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Re: ProQ CSG

Post  Yeah on Mon Aug 22, 2011 12:36 pm

Well all I can say is WOW!

So easy and so tasty, its easily the best smoked salmon I have ever tried. I took lots of pics which i will post up later.
I did 450g butter, 3 garlic bulbs, 400g cheddar, 1 brie piece (150g), whole Camembert, some salt, almonds and mixed seeds. The cheeses got 3 hours everything else 10. I was impressed with everything.

There are lots of different opinions on the web about how long the salmon will keep on the fridge wrapped in cling film. Whats the verdict here? Bear in mind i would like to eat it without cooking. I know freezing is an option but will that change the texture/flavour at all?

Great product and great help, cheers Mack!

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Re: ProQ CSG

Post  Mack on Tue Aug 23, 2011 8:18 am

Glad you liked it!
I vacuum pack and then freeze my salmon, it doesn't seem to effect the texture.
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