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cold smoking with the big green egg

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macsbbqforum.com :: Cold Smoking

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Post  mtnman Tue Jan 19, 2010 7:29 pm

I'm thinking about cold smoking some salmon on the bge how open should i leave the damper on the bottom and top?

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Post  Mack Tue Jan 19, 2010 11:30 pm

Just a crack on both vents should suffice... basically you want the same amount of smoke going into the smoker, as that coming out.
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Post  mtnman Thu Jan 28, 2010 4:05 pm

what do you recommend curing or brining? also how long do you need rinse the filets under running water?

thanks

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Post  Mack Thu Jan 28, 2010 6:43 pm

I use a dry cure... 1/3rd sugar to 2/3rds salt.
Rinse for around 2 minutes.
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Post  mtnman Sun Jan 31, 2010 3:12 pm

sorry for being so dumb but i want to get this right how long would you let it cure? also this being the dead of winter since i'm cold smoking i don't need any heat?

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Post  Mack Mon Feb 01, 2010 10:30 am

Cure for around 8 hours.
What is the outside temp there?
Cold smoking is best done at between 10 - 28 DegC, but I have done it sucessfully at 4 DegC.
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Post  mtnman Mon Feb 01, 2010 1:10 pm

the temp today is going to be around 45 faranheit.

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Post  Mike_P_in_Tucson Mon Feb 01, 2010 4:09 pm

That would be about 7C

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Post  Mack Mon Feb 01, 2010 7:03 pm

Should be fine. Go for it!
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Post  mtnman Mon Feb 08, 2010 4:06 pm

the salmon turned out great. thanks for all the advice.

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Post  Mack Mon Feb 08, 2010 6:49 pm

No Pics, didn't happen!

Glad it worked out for you.
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