New Smoker - A Few Questions

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New Smoker - A Few Questions

Post  ZacB on Fri Dec 07, 2012 12:39 pm

Am sitting here while a trickle of smoke seeps out of the smoking cabinet which has in it 2*back bacon, 2*streaky bacon, 2*hocks and a brand new ProQ CSG loaded with Hickory. A full load so I'm guessing at around 9:30 this evening (12hrs) my first attempt at home smoked bacon should be ready??? Can it really be that easy???
Mind already churning with what can we smoke next, cheese, most definitely, 2hrs seems to be the required time and then vac pack and leave for a couple of weeks, care to confirm?
Chicken breasts - Is is ok to cold smoke raw and then vac pack and freeze for later use? Any recommendations on required time to smoke?
And lastly, whole side of salmon (may need to cut up a bit to fit in Smile ). Cold smoke for 12 hours? after curing.

Looking forward to this and appreciate any advice given, many thanks.

ZacB
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Re: New Smoker - A Few Questions

Post  ZacB on Sat Dec 08, 2012 9:23 am

Yep to the first question - it is that easy. Really cold here at the moment so just left the bacon in the smoker all night, got out a side of back this morning. Cut some slices off and grilled. Delicious, a little too salty, noted for next time but regarding the smokeyness - cheers
Could do with a few answers to my first post though - anybody out there Question

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Re: New Smoker - A Few Questions

Post  Mack on Mon Dec 10, 2012 11:50 am

Hi Zack, I'll try my best to answer your questions, but smoke time is usually down to personal tastes...

Cheese - 3-4 hours, then let it rest for a couple of days in the fridge.

Chicken Breasts - I've never tried to cold smoke them, but if you are going to they will need to be fresh. Hot smoking is what we usually do.

Salmon - Follow this recipe on the website, it works well! http://www.macsbbq.co.uk/Salmon.html
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