Perfect cold smoke weather this weekend. Lox anyone?

[Brett-EDH]

Did my dry brine starting yesterday and just rinsed and racked the salmon to dry overnight in the fridge.

Will light up some maple pellets sometime tomorrow and smoke the cured salmon and maybe some cheeses too.

Lovin some cold weather cookin.

 

[JimK]

Looks great already!

 

[Timothy F. Lewis]

Yes, have some!

 

[Brett-EDH]

And it’s smoke time!

Gentle sprinkles outside, finally. We just had our driest weather on record. And a good size storm is approaching.

Lit up around 60% of my cold smoke tube with maple pellets. Took around 5 mins on the gasser side burner to have good flames.

Tested my lung capacity as I then blew out the flames, took 6 really good blows to knock down this flames.

Placed the smoldering tube inside the Summit S670 to house the smoke and cured salmon.

In around 90-120 mins, when the smoke stops, we’ll have smoked salmon.

Next step will be to wrap in plastic wrap and fridge overnight for carving tomorrow AM. Going to get some fresh bagels Sunday morning to enjoy this creation.

 

[Brett-EDH]

Well, this ought to be interesting.



5.21” rain predicted in 24 hours.

 

[ChuckO]

Nicely done! Don't let the weather bother you, it's kalifornia, in never rains in kalifornia

 

[Bruno]

First level 4 storm since 2017, it will be interesting to say the least!

 

[Brett-EDH]

Salmon is still smoking. Almost done.

 

[Michael C.]

Salmon Looks awesome!!!!! Nice job!!!!!!!

 

[Brett-EDH]

Salmon is smoked and done!

 

[Brett-EDH]

And wrapped so the smoke settles into the salmon overnight. Basically this step makes the smoke more calm and pleasant.

 

[DanHoo]

I'll bring bagels, cream cheese and mimosas. How about 10am?

 

[Anne M.]

I would love some and love to do some, but somehow I think our weather is not really suitable today

This is centigrade!!!!