I'm new to this cold smoking, my unit seems to work very well but it's a bit too small. I'll be looking to make something that will last and not need to be attended to...mine uses a venturi to pull the smoke out from the burn pot and inject it into the processing chamber, but it's ash requires tending. I felt the burn should start at the top, along with air injection to exit the burn chamber at the bottom. What is your experience and opinion?
@ColdsmokingКүн бұрын
Hi, thanks for the question. These type of generators typically burn from the bottom and rely on the wood chips to fall down to continue the combustion process. This is ideally the best way but it's not without it's difficulties. Sometimes the wood chip causes a bridge and doesn't fall down and the burn self extinguishes due to a lack of available fuel. This can be overcome by occassionally tapping the side of the container to get the chips to settle. However, this does defeat the object of leaving it alone to do it's thing. One good solution I find it using a burn tray like the ProQ maze style cold smoke generators. I've used them on the channel several times in the past and they are worth a look if you want to leave things to just get on with the job of coldsmoking without outside interference. Check out some of my previous videos for more information using the playlist equipment.
@wirfir11122 күн бұрын
Nice video... Thanks for tip :) I just want to ask you a question regarding the health of the drying product, especially regarding the contamination of bacteria, e.g., botulotoxin (which is produced by bacteria in anaerobicbic conditions). Do you have any experience with that situation or any recommendations on how to manage the whole process in home condition? Thanks a lot for your feedback. Marek.
@Coldsmoking2 күн бұрын
If your meat has this toxin present when it goes into the bage it won't make any difference as the damage is already done. The bags do offer a level of protection from outside bacteria getting in through the membrane.
@BlueBull9982 күн бұрын
Hi. I trust you can help. How big and many holes should I make at the bottom for the air to come in. I am using an old bar fridge (size) and have a computer fan to extract. Using two 100watt bulbs as heat source. Thanks. Good video.
@Coldsmoking2 күн бұрын
You only need a few holes at the base. they ca nbe about 25mm but cover them with mesh to prevent bugs getting in.
@ohiobenz3 күн бұрын
What was the result of the original design with the mesh tower in the center?
@Coldsmoking3 күн бұрын
it smouldered well using fine chip and or wood dust. this size gave about 6 hours
@joemartin1243 күн бұрын
will it work with trout / pickerel
@Coldsmoking3 күн бұрын
Trout - Yes. Mackerel - i wouldn’t use this method as the fish is not ideal for this method
@BradleyHearn-jm5fg4 күн бұрын
This may be verboten, but does anyone eat the pies warm? It would seemingly enhance the flavor.
@Coldsmoking4 күн бұрын
Tha jelly wouldn’t set if the pie was warm. Having said that how one eats their pie is their business 👍🥧
@alonnegev8 күн бұрын
@coldsmoking - Questions for the Q&A session: I am a beginner in the charcurterie world and did a workshop about the topic using a special drying refrigerator which controls temp and humidity. You videos always use the drying bags methods and show good results, which is a preferable method, at least for beginners. How different are the results really? Can the drying bag method reach the same quality levels? What are the differences between Umai bags and the ones you use? Is it just a different brand or also a different technology? thank you for your great videos.
@Coldsmoking8 күн бұрын
same bags, different name! The results are equally as good as the cabinet or in some cases better as the yields are better because there’s less trim.
@Papa-sm1wk9 күн бұрын
Does anyone know how long it would last vac sealed and frozen
@Coldsmoking8 күн бұрын
Personally i’ve had some on vacuum frozen for 1year but usually advice is up to 6 months
@Piboon119 күн бұрын
Thank you for the knowledge. I'm learning to make cold-smoked salmon at home for the first time, as I like smoked salmon very much and it's always very expensive here where I live. Your video is very descriptive and knowledgeable. However, I'm a bit concerned about parasites in the salmon because it is cold-smoked at a very low temperature. From another website, I've learnt that it needs "deep-freezing" (the same treatment as in preparing Sushi) to kill parasites. So, on top of your method, I will also do deep-freezing. Thank you. God bless you! Best wishes from Thailand!
@Coldsmoking9 күн бұрын
Good question. Prasites are only a concern in wild salmon stocks. Farmed Fish tend not to suffer them. and the vast majority (if not all) salmon these days has gone through a freezing cycle before it gets to the customer. Ive not had an issue in the past with shop bought but its good you’re aware of the issue.
@udavas10 күн бұрын
soon be time for a good smoker :)
@Coldsmoking9 күн бұрын
😂
@wolfgangley259810 күн бұрын
The other guy wears gloves
@Coldsmoking10 күн бұрын
Which other guy?
@narmen69426 күн бұрын
Then watch the other guy.
@danielploy914310 күн бұрын
Nicely done on the leg…. Noticed you soaked the wood, does that give a more mellow wood flavor or more harsh smoke flavor than dry chunks?
@Coldsmoking10 күн бұрын
Not really, the soaking means there’s a little more humidity present but the main effect it to slow the wood from burning too quickly
@wilsonallen783111 күн бұрын
Did you do a video on making the smoke generator?
@Coldsmoking11 күн бұрын
yes its here Trash Can Smoke Generator - The coolest smoke you can make! kzbin.info/www/bejne/a4jXh2Z9a5mNosU
@danielploy914311 күн бұрын
I like that video a lot. The glass / plexiglass you can line the inside with some Saran Wrap ( plastic wrap )and just remove when too much smoke collects.
@Coldsmoking10 күн бұрын
not sure my application skills are up to that. 👍🙌
@wilsonallen783111 күн бұрын
Following closely…. Keep it up man!
@Coldsmoking11 күн бұрын
thanks 🙏
@kh779415 күн бұрын
Oh yeah! Hantavirus honey! Really, that's all your going to do for them? Why not give them the honey from the dead out
@alangreystoke16 күн бұрын
Good video, as an avid biltong maker and living in Africa for 47 years you have managed to make a simple process so incredibly complicated. But biltong was produced and I hope it tasted lovely. Thank you. Cheers.
@Coldsmoking16 күн бұрын
The process is simple enough.
@jay_behr18 күн бұрын
Looking at the Grigson book (she was a total legend when it comes to cookbooks) it's worth noting that Amazon UK are currently showing stocks of the Hardback edition of "Charcuterie and French Pork Cookery", used, in "very good" condition, for only £3.90-ish, *including P&P!* Needless to say, I availed myself in seconds flat, since any good cookbook (and hers are superb) is going to end up being spattered with all kinds of yummy stuff so hardly worth buying a new one :) (at £13 & £15).
@Coldsmoking16 күн бұрын
its a great book and one i use from time to time. i spoke with the publisher last year and got permission to feature 3 recipes on the channel. great old school author ✍️
@jay_behr16 күн бұрын
@@Coldsmoking My copy should be with me in the next day or three and I'm rather excited about it :) Grigson was an absolute legend who cared as much about the people, culture and history of the region a recipe came from as she did the recipe itself. She's also quoted as an influence by so many modern cooks too. Do you need permission to video recipes then? I mean, surely you could just make a minor tweak to the ingredients list and claim something as "yours" rather than Jane's, or Delia's, or whoever?
@Coldsmoking15 күн бұрын
you are of course correct, I could do that but I wanted also to feature the book and some of the text from the book and in order to do that and publish it on a video that I was monetising I thought it best to get permission rather than apologise after the fact
@jay_behr15 күн бұрын
@@Coldsmoking That's very decent of you, nice one fellah.
@hammertiming842318 күн бұрын
Very nice, looking forward to see what you're going to do with it all. Last time I had those ribs was at gusti di frontiera festival at Argentinian stand. It was charcoal grilled their style and it was amazing. Sous vide then grilling or smoker baking in my opinion would give excellent result.. May as well try it myself sometimes 😅. Cheers.
@Coldsmoking18 күн бұрын
Thank you, that sounds amazing 😻
@robinjones699918 күн бұрын
can I come to yours to help
@Coldsmoking18 күн бұрын
one can spot a carnivore a mile away 🥩
@notnat1418 күн бұрын
How about a smoked pork pie recipe to accompany the dolly?
@Coldsmoking18 күн бұрын
mmmmmmm nice! 👌
@andysimmosimpsonakaeccentr283718 күн бұрын
What about doing some arbroath style smokies mate
@Coldsmoking18 күн бұрын
Id love to get hold of some whole haddock that would be great 👍
@sparkymark6818 күн бұрын
If you need help with the tasting....... 😊
@Coldsmoking18 күн бұрын
always willing! thats what i like about you 😂😋.
@sparkymark6818 күн бұрын
@@Coldsmoking I'm selfless. 😇
@janelmann1121 күн бұрын
I might be wrong but surely if you vac seal your meat in the bags whilst curing it cannot get a lot of moisture out of the meat as there is nowhere for the moisture to go / settle !!
@Coldsmoking20 күн бұрын
The moisture will be expelled under vacuum and mix with the curing ingredients. Works just fine 👍
@janelmann1121 күн бұрын
I always hang my fish in the smoker. Do you think there is any difference to hanging them as against laying them flat like you do ? Just thought the smoke gets to the side of the fish whilst hanging easier.
@Coldsmoking20 күн бұрын
Not really. it’s whichever suits your setup 👍
@user-ye7sj7gm3f21 күн бұрын
Adding the beef flavour was all wrong imo as it is A Pork Pie, simply add the jelly. Nice video all the same and thx.
@Coldsmoking20 күн бұрын
Thanks for watching!
@MakeItWoodworks21 күн бұрын
Loved the vídeo… definitely gonna try your way… and probably try and build a cold smoker similar to yours. The only question I’m left with is for how long and at what temperature should/can I store the vacuum sealed salmon.
@Coldsmoking21 күн бұрын
my advice would be to freeze it but on vacuum in the fridge 2 weeks frozen up to a year 👍
@scott72922 күн бұрын
Im doing it. I might as well, I have an offset smoker, pellet smoker, BGE smoker and a Weber kettle (two sizes, lol)..... I might as well add another. Pretty cool and will go well with my ammo box tent wood stove. Thanks, sir
@Coldsmoking22 күн бұрын
😂 one can never have too many smokers👍🙌🙌
@robinjones699922 күн бұрын
The days when TV's came i huge boxes was useful!
@Coldsmoking22 күн бұрын
i remember but the programs on this box are way better 😂
@steverobbins908022 күн бұрын
Nice and simple project, great way to get in to cold smoking without spending a lot of money 👍
@Coldsmoking22 күн бұрын
so true 👍
@KateMondor22 күн бұрын
Nice idea. Now I want a window in my wooden smoker!❤
@Coldsmoking22 күн бұрын
Go for it!
@carlnicolas957224 күн бұрын
Thank you, sir. I’ve tried a few example with other videos, The colour was dark with a ring like you describe. I will purchase some bags and vacuum system I will try may be on the beginning of a professional system if you know what I mean, I’ve been doing my vacuum with a straw and the freezer bags Ziploc lol for my every day frozen meats when I go to the Butcher every two weeks .
@Coldsmoking23 күн бұрын
Thanks for your comment and good luck 🤞
@alec111325 күн бұрын
Great video ,cant wait to try , thank you . Just one observation, you said "press the pie meat in all 4 corners of the pie ? Its a round , I could be there all day trying to do that. 🙂👍
@Coldsmoking25 күн бұрын
😂
@GerhardtRoos26 күн бұрын
South African here. I saw someone already mentioned this, but just to ad my 2c. There is no real consensus regarding the amount of Worcestershire sauce that should be used in conjunction with the vinegar, so it can be anything from 1 part in 10 up to equal parts. It is necessary however, because it adds that extra layer of umami flavour to the biltong. You also need to add some brown sugar to offset the acidity of the vinegar, and some allspice. And then a little tip. A small amount of baking soda added to the spice mix will help tenderise the meat (no more than a teaspoon per 2kg).
@Coldsmoking26 күн бұрын
That sounds interesting, i have the meat on order as we speak. thanks 🙏
@waltergeiger969916 күн бұрын
This the fourth time I'm reading Baking Soda as an ingredient. How will that affect the mount of protein of the finished Biltong. Currently I'm at 16gm per ounce whis is incredible with only 3gms of fat. I add no sugar to keep it sugar free.
@Coldsmoking14 күн бұрын
I don’t think the baking soda alters the protein content of the meat, its more of a tenderising step.
@simonamusic769528 күн бұрын
Socks and Crocs - how could you! - do a similar thing with pork but on a Webber BBQ - fantastic stuff! - great stuff as always TTT
@Coldsmoking28 күн бұрын
Cheers Simon. Hope you're keeping well? I'm up to the Edinburgh festival mid August and then over to Helensbourough to see family. I will at some time in the future get up to see you eventually. Stay well.
@jimmeer28 күн бұрын
We have fished out the seas and the sharks are hungry
@Coldsmoking28 күн бұрын
Well, you say that but these sharks were hunting Tuna which happened to be in our costal waters. A nice surprise and a reasonably good sign of healthy fish stocks.
@user-yq3ex1wt6r29 күн бұрын
Great informative video as per usual. Quick question re butchers string. What diameter or do you use various.
@Coldsmoking27 күн бұрын
I use a standard rayon butcher’s string. its about 1.5mm diameter.
@robinjones699929 күн бұрын
Great video and advice Mr T. I was wondering.... is it worth soaking your oak block in water over night?
@Coldsmoking26 күн бұрын
actually it doesn’t make a bean of difference really.
@charlesmoore5840Ай бұрын
Can you share with me did you build that box or buy that box If you have plans I could use to build one with
@Coldsmoking29 күн бұрын
The cold smoker in this video is the Norman smoker from Norway. i do have plans for my coldsmoker in the description 👍
@HellosunshineUSAАй бұрын
Very nice sir
@ColdsmokingАй бұрын
Thank you 🙏
@068694Ай бұрын
Very informative video, chicken looks great, will try this simple method ASP.
@ColdsmokingАй бұрын
Thanks, i’m sure you’ll not be disappointed 👍
@FoodNooobАй бұрын
Red cutting board chef? Actually, it doesn't matter. This terrine looks amazing 😮
@ColdsmokingАй бұрын
All my boards arr single use and wash so not an issue. Also, its my kitchen so no chance of X contamination. . Nice to see you’re on it though 😂
@mikenicholson2548Ай бұрын
Very nice job. I agree that sometimes simple is better. I love cooking outside with fire.
@ColdsmokingАй бұрын
Thanks, its the best way to cook 👍
@TonyTaylor-fk4hsАй бұрын
Fantastic job on an old BBQ.
@ColdsmokingАй бұрын
Thanks Tony 👍 appreciated
@andreja6967Ай бұрын
Hi i thought i'll share with some idea. Maybe that will help wirh people who for some technical reasons can not have a hot smoker. I build cold smoker from card board watching your video. So i smoked salmon, chcicken breast and converted allready cold smoked those two for 'ala hot smoked.Wow i did it? Very simple. When finished cold smoking salmon and chicken breast i pakted in vacum bags then using a sou vide method ( 45 celsiusz 55 minut for salmon) and ( 65 celsiusz 2hrs chicken breast ) Using this method all smoking flavour stays in sealed vacum bag and all bad bacteria is killed.Maybe you will try one time and if you happy with a result? You could make a video so others can joy too. Andre
@Coldsmoking26 күн бұрын
That sounds a great Idea. I will try that for sure.
@FifispatularАй бұрын
Very good
@Coldsmoking26 күн бұрын
Thanks
@nedevans6322Ай бұрын
To further this analysis, it would be interesting to see the smoke production from each pump.
@ColdsmokingАй бұрын
yes, that’s on the list. a great suggestion 👍
@lexheath8276Ай бұрын
Have you smoked huss? The boys in Wales make a haul of them while targeting other fish, from kayaks. Cheers
@Coldsmoking26 күн бұрын
No I have'nt but if I catch a decent specimine I can almost guarantee it will get a dose of smoke.
@lexheath8276Ай бұрын
New subscriber, just found you. Binge watching. Can't wait to try smoking our freshwater skipjack herring. Thanks
@ColdsmokingАй бұрын
Glad you like the channel and themks for subscribing.
@daytripper101Ай бұрын
The curing time is listed as '1 day per inch of thickness (+2)', but you then change to '1 day per inch from the middle (+2)'. Which is correct..? In your book, for bresaola, it's 3-days/25mm thickness (+1 day). For a 12cm beef round, is that then ~15 days +1 (based on the full thickness of the meat), or ~7 days +1 (based on thickness from the middle to the edge)? I have the bresaola curing right now and am keen to try coppa, but the curing times are confusing..! thanks
@ColdsmokingАй бұрын
For breasola its always to the centre as the cure will be working from all sides. one week should be good 👍