150 degrees

Justin

Hello all,[p]My friend who has too much time on his hands has been pulling 35 lb. salmon out of the Rogue river left and right and now has too much salmon. I want to cold smoke some for him. I guess I need about 150 F. for a while. Does anyone have advice about running that low for about 10 hours? [p]Thanks for your help![p]Justin

JSlot

Justin,[p]You are going to have a hard time keeping the fire going at that low of a temp. Quite some time ago, someone posted a picture of a cold-smoking setup they made. They had attached clothes dryer vent hose to the top of the egg and ran it out to a tin foil tent setup. This routed the smoke over the food and temp was controlled by distance of the food from the Egg chimney. I have wanted to try this setup but haven't had time to do it yet. Let us know what you end up doing.[p]Jim

TRex

Justin,[p]It's Chuck who has that picture in his profile of the dryer exhaust ducting attached to the chimney of his Mini. [p]TRex

[ul][li]Chuck's profile [/ul]

TRex

<p />TRex,[p]Oops, that didn't work, maybe this will show the picture:

Chuck

TRex,[p]Thanks, you beat me to it. I actually have a photo at home of it hooked up. I'll post it tonight (after the Matrix).[p]Chuck

Justin

Chuck,[p]Look forward to it. Saw the Matrix last night, it did not dissapoint at all![p]J

Chef Arnoldi

<p />Justin, i cold smoked salmon on an oven tray with a rack on top. covered the whole thing with aluminum foil and connected an aluminum dryer hoze on one end and a small hole on the opposite end to allow the smoke to escape slowly.
made a small fire in my medium, just enough to smolder alder wood chips.

Chuck

<p />Justin,[p]Here is the picture I referred to in an earlier post. [p]Chuck