Geir Widar
TVWBB Wizard
It’s getting warmer, and the cold smoke season is over. Today it’s snowing, but it is getting warmer, and I can not cold smoke until September/October.
So cold smoked salmon it is, once again. I’m sure several of the members have seen this before, but none the less, here is a way to cold smoke salmon in the WSM, acting as a chamber.
I do not have many pictures, but here is a pic of my twins, the WSM with four sides of cured salmon inside, and the grill just watching, wondering what is going on:
The whole setup is a modified manual oil pump, that gets air from an aquarium pump. I fill the oil pump with wood chips that I have made with a regular chain saw, and dry in a microwave oven.
Not very fancy, looks like this:
It works like a charm, as long as I clean the oil pump between each run. You need to give the pump a couple of raps every hour, as well as fill it up with chips after three hours. The smoke is very intense, so you can cold smoke meat in a short time. I’ve tried bacon, turkey breasts, ham, moose hearts and chicken with very good results.
The “fresh” smoked meat can be a bit strong and bitter, but tastes better after let’s say 14 days. Thankfully the taste mellows in a freezer as well, even in a vacuum bag.
Here is an example of the finished product. This time I made 12 pounds.
Click on pictures for large ones. Thank you for your time.
So cold smoked salmon it is, once again. I’m sure several of the members have seen this before, but none the less, here is a way to cold smoke salmon in the WSM, acting as a chamber.
I do not have many pictures, but here is a pic of my twins, the WSM with four sides of cured salmon inside, and the grill just watching, wondering what is going on:
The whole setup is a modified manual oil pump, that gets air from an aquarium pump. I fill the oil pump with wood chips that I have made with a regular chain saw, and dry in a microwave oven.
Not very fancy, looks like this:
It works like a charm, as long as I clean the oil pump between each run. You need to give the pump a couple of raps every hour, as well as fill it up with chips after three hours. The smoke is very intense, so you can cold smoke meat in a short time. I’ve tried bacon, turkey breasts, ham, moose hearts and chicken with very good results.
The “fresh” smoked meat can be a bit strong and bitter, but tastes better after let’s say 14 days. Thankfully the taste mellows in a freezer as well, even in a vacuum bag.
Here is an example of the finished product. This time I made 12 pounds.
Click on pictures for large ones. Thank you for your time.
