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Cold Smoking lox photos

Chef ArnoldiChef Arnoldi Posts: 974
edited 1:19AM in EggHead Forum
at about 300°F & extention with apple wood chips for 1 hour .[p]image-display?photo_id=850576&size=sm[/p]
[p]image-display?photo_id=850585&size=sm
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Comments

  • TomTom Posts: 189
    Chef Arnoldi ,
    Could I throw in my laundry when your done! Thats the wildest thing Ive ever seen![p]Tom

  • ChuckChuck Posts: 812
    coldsmoke.jpg
    <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-OSteve-O Posts: 302
    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?

  • 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)

  • 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 BoyNature Boy Posts: 8,394
    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

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • Nature Boy,
    Thankyou!
    Pup

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