Cold Smoking lox photos

Chef Arnoldi

at about 300°F & extention with apple wood chips for 1 hour .[p][/p]
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Tom

Chef Arnoldi ,
Could I throw in my laundry when your done! Thats the wildest thing Ive ever seen![p]Tom

Chuck

<p />Chef Arnoldi ,[p]Did you make a foil chamber for the smoke box, that what it looks like. Do you know the temp in the chamber? I assume 300 was the dome temp. Finally, how did it turn out? Looks like a great idea, thanks for sharing.[p]Chuck <><

Steve-O

Chef Arnoldi ,
The salmon was on the grill, under the dome - right? This may sound pretty dumb to those of you who know, but what is the purpose of the dryer exhaust tube???? And is it sealed on the end?

Unknown

you can't do cold smoking in the BGE, so i came up with the idea of divering the hot smoke via a long aluminum dryer hose with the hope of getting the smoke cool enough so as not to cook the salmon. I used 3 sheets of aluminum foil that were folded together at the long edge to form a wider foil. i placed the cured salmon on an oven tray which was encased in this aluminum foil. on one end i crimped the foil to the hose end while the other end was formed into a an exhast funnel. this allows the cooler smoke to travel through the salmon without raising the temperature to cook it-i kept touching the input side of the tray/hose to make sure it was not getting warm.
(if you like your laundry smoked - bring it on down :>))[p]by the way this is my second batch of smoked salmon- the first batch was gobbled up by my family, friends & for my lunches (cream cheese on bagel with lox, tomatoe & spme freshly ground black pepper)

PuppyBreath

Chef,
does that salmon come out moist so you can slice it real thin?
how did you slice it? Did you wet your knife?
TIA
inspiring
Pup

Nature Boy

PuppyBreath,
Check out the archives on thebbqforum.com. There was a discussion (maybe 2 months ago?) on cutting salmon slices for competitions. There were a bunch of great ideas presented, from electric knives to dental floss![p]Beers,
Nature

PuppyBreath

Nature Boy,
Thankyou!
Pup