Recent content by Ian Mack


 
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    Does anyone know how the ProQ cold smoker works?

    <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Shaun R: I had some trouble ordering one of these and got discouraged. I would rather try making one similar to this. Anyone have any ideas. Last year I...
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    ProQ Cold Smoke Generator

    Ian, The smoke salmon lox looks amazing. Can you elaborate on the time you let the salt cure sit, the time the salmon spend in the smoker, what kind of dust you used etc? What was the outside temperature? I don't think you can cold smoke if the outside temp is say only 40 degrees can you...
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    ProQ Cold Smoke Generator

    Try these guys http://www.smokinlicious.com/i...d%20Smokin%27%20Dust I've used their product before and it works really well, plus they are really nice people to deal with.
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    ProQ Cold Smoke Generator

    Chris, The candle is just to get the dust going, takes about 30 seconds. Once the dust is smoldering the candle is removed. I constantly get 10 hours on a single load of dust (about 100g), if I'm doing longer smokes, just re-fill and start again.
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    Time to Smoke Some Cheese

    Try some Cheddar, it's cheap and works well. I've got about 6lbs of it on the WSM smoking right now!
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    ProQ Cold Smoke Generator

    Marc it can be bought here http://www.macsbbq.co.uk/Order.html
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    Time to Smoke Some Cheese

    Great looking cheese Dan!
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    First BBQ - Some odd temp readings, please help

    There is a difference between temps measured at the grate and the teps measured at the lid, so nothing to worry about. Most people will measure temps at grate level (where the food is cooking), but you'll find the more you get used to your unit, the less you will rely on temp gauges.
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    Southern Pride smoker question

    I'm not familiar with the model you mention, but I did get a chance to have a really good look at some of thier really big units and was impressed with their build quality. People I've spoken to in the industry also speak highly of them.
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    BRITU Temp Q

    Hey, sorry nobody replied to your question and I geuss it's a bit late now, but for the next time, I would suggest getting your WSM stable (at the temp you want to cook at) then put the food on.
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    ProQ Cold Smoke Generator

    Dave there's no such thing as a dumb question. Some foods can be cold smoked then eaten without any further processing and some foods will require cooking, once they have been cold smoked. Cold smoking, in conjuction with with brining, not only helps to cure the meat, but also adds flavour.
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    ProQ Cold Smoke Generator

    Dave, 1 bottom vent open and the top vent just cracked, the principle is... The amount of smoke required to flavour food is minimal, basically you need as much smoke going out as the amount going in.
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    ProQ Cold Smoke Generator

    It turned out great! In fact I'm tucking into some right now (smoked salmon on toast for lunch).
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    ProQ Cold Smoke Generator

    If you think it's stunning now... wait till you taste it tomorrow. I have some salmon on at the mo, due to come off in around 3 hours time.
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    ProQ Cold Smoke Generator

    Got a nice piece of Salmon from the supermarket, so after the tedious job of scaling the side... why don't people here do the job before they sell the fish (I'm happy to prepare fish that I have caught)??? Anyways, put it a dry cure mixture, some coarse salt, sugar and a bit of black pepper...
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