cold smoke generator problems

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cold smoke generator problems

Post  Buchangrub on Thu Jan 07, 2010 8:47 pm

Got my cold smoke generator today , loaded it up as per instructions , lit it with the candle and put in the bacon after about an hour it went out and stopped smoking. This has happened 3 times - the longest run has been 3 hours. I am using a plastic bin ( trash can) with 4 x1 inch holes arround the base and a single 1 inch hole in the lid .I'm sure it is getting enough air - has anyone got any ideas.?
The smoker is outdoors and the weather is cold ( just above freezing)
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Re: cold smoke generator problems

Post  Mack on Thu Jan 07, 2010 8:56 pm

Hi and welcome to the forum.

I assume your using the dust the unit came with. It may be that the dust has absorbed some moisture and thus will need to be dried for a bit. put it in the oven on a baking tray at around 100 degC for 30 mins.
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Re: cold smoke generator problems

Post  Buchangrub on Thu Jan 07, 2010 9:00 pm

thanks - I'll do that - I got some extra bags with it so I'll do them all.
Does the extrenal temp have any affect? its about - 6 here now!
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Re: cold smoke generator problems

Post  Mack on Thu Jan 07, 2010 9:25 pm

It may do, but I have used the unit at temps of around 4 deg with no problem, though it is best to smoke foods at temps over 10 degC, preferably over 20 deg, some people run a light bulb at the bottom of their smoker, to get the temps up.
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Re: cold smoke generator problems

Post  Buchangrub on Fri Jan 08, 2010 2:23 pm

dried out the dust in the oven as instructed - worked great has been smoking for 9 hours and still going strong , the bacon is done and the ham is on its first of 2 10 hour stints.
Fantastic bit of kit and so compact .
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Re: cold smoke generator problems

Post  Mack on Fri Jan 08, 2010 3:39 pm

Glad it worked out for you, would love to have a step by step of how you did the bacon.
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Re: cold smoke generator problems

Post  Buchangrub on Fri Jan 08, 2010 6:18 pm

Very Happy The story of my bacon: My pig was shot just before Christmas - as it was a large black which has a great tasting meat but has got real long black hairs that are hard to get out in the usual boiling water and scrape method - we decided to remove most of the hair with a blow torch for ease of handling and to keep stray hairs to a minimum and then to skin the all joints and have rindless bacon as well. The middle section was split down the spine into two sides and each side hade the loin taken off the bone to produce two loin flitches per side , the ribletts were removed from the belly section to produce two flitches of streaky bacon each side.
The bacon flithces were cured using cure no 1 ( Prague powder#1) as a dry cure using 30g of cure to 1 kg of meat and leaving it for 2days + 1 day per 1/2 " of meat ( meat thickness) .
After the time calculated (4days in this case) the bacon was washed to remove any excess salt left and then dried of with a cloth.
The bacon was then refrigerated and ready for smoking - I smoked for 8 hours with cherry wood dust. This gave a mild smoked flavor that does not over power the bacons flavor
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