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Cold Smoked Salmon - pic heavy

Shot this a while back, but just got access to my flash card.

This is cured (according to Ruhlman's Charcuterie) and cold smoked with cherry and apple.

This was the trial run before I did the steelhead trout.  I made some adjustments after this experiment.
imageimageimageimageimageimageimage
______________________________________________
This is my signature line just so you're not confused.
Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
New Orleans, LA - we know how to eat 

Comments

  • SteveWPBFLSteveWPBFL Posts: 1,307
    That's an air conditioner in the salmon box?

  • misumisu Posts: 213
    that rig almost looks cooler than the fish :) please tell us more about it you just inspired me to make a cold smoking box out of an old fridge
  • GriffinGriffin Posts: 7,494
    That is too cool!!

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • Where is the flux capacitor? Pretty cool!
  • nolaeggheadnolaegghead Posts: 20,122
    I'll post some pics of the construction sometime today when I get a chance.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • nola,

    I've been waiting for cooler temperatures to do cold smoked salmon in my XL using a pellet tray for smoke.  What would you consider a safe ambient temperature for smoking the fish?

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • doubledouble Posts: 1,214
    Very interested in your cold smoke cabinet!
    Lynnwood WA
  • nolaeggheadnolaegghead Posts: 20,122
    nola,

    I've been waiting for cooler temperatures to do cold smoked salmon in my XL using a pellet tray for smoke.  What would you consider a safe ambient temperature for smoking the fish?
    If you cure it, and you have to for cold smoking, it's more about texture and flavor than temperature.  If you get the fish above 90-95 F, it completely changes the texture of the meat.  Colder is better, and I was around 60-65, but I'm sure you'd be fine anywhere below 80F.  I added sodium nitrite to my cure mostly for color and botulism paranoia relief.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • nolaeggheadnolaegghead Posts: 20,122
    Where is the flux capacitor? Pretty cool!
    That's in my Delorean, of course!
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • Nola, Is the fan thermostat controlled?. Didn't see a box temp on it but I'm sure you have one. 

    Steve 

    Caledon, ON

     

  • nolaeggheadnolaegghead Posts: 20,122
    I bought an Aubor or whatever they're called for it.  Don't have it hooked up yet.  Just letting the ac run keeps it around 60.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • Is it a cabinet air conditioner (Industrial)?

    Steve 

    Caledon, ON

     

  • nolaeggheadnolaegghead Posts: 20,122
    No.  Cheap $99 dollar LG.  Idea is I use the stoker to balance the heat so the AC has a 4000-5000 btu load, and it can run constantly, and achieve a stable, acceptable temp.  Lots of smoke that way.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • And not much gets out ;) Very cool idea. We build control panels and use several kinds of enclosure air conditioners. In this climate I wouldn't need much

    Steve 

    Caledon, ON

     

  • nolaeggheadnolaegghead Posts: 20,122
    This was the first time I used the smoker.   The salmon quality was not-so-fresh, but I went through the process anyway, figured nothing to lose and it would be good practice.  The next time I did steelhead and it was unbelievably good - I have about 4 people that want to buy salmon (and steelhead) and have me cure and smoke it. 
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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