Wednesday, 13 June 2012

Cold smoker setup

Sorry, I've been away with work for a couple of weeks so haven't had an opportunity to update the blog.

In the few days that I've been back I've begun to cobble together a cold smoker setup. For Christmas I received a copy of Keith Erlandson's book, "Home Smoking and Curing" and I've been meaning to try my hand at it for a while. After seeing the ProQ cold smoker on the Sausage Jockey's blog I knew I had to give it a try; at only £30 it's a bargain.

I bought a galvanised dustbin incinerator from Aldi (£20), a temperature probe from Amazon (£10), and a smoking basket and bacon holder (£15 each) from Hot Smoked. I'm planning to buy some steel rods to pass through the body of the incinerator to support the basket. I fashioned a lid for the incinerator out of a galvanised plant pot (£1 from Homebase) and drilled a couple of holes in it to let smoke escape. I think that's pretty much it. The smoker came with some oak dust; I also bought some extra oak, and some cherry dust to experiment with.

The Doctor couldn't help thinking that the
Deleks had let themselves go
I did a test smoke to coat the inside of the incinerator (as detailed in "Home Smoking and Curing"). After being lit the ProQ smoker smoked away for 10-12 hours quite happily. You can barely notice the smoke being produced. I didn't monitor the temperature but, as the ProQ can be used in a cardboard box, and it was a cold day (~15 degrees C), I'm sure it stayed under the 22-25 C temperature limit. The next thing to do will be to actually smoke some food. I've got some pancetta curing in the fridge and am thinking of making some fermented sausage - both of which would be suitable candidates.

1 comment:

  1. Sounds awesome Max - looks like you're going to get round to using your proQ before me! I've been away with work recently too so all quiet on the sausage front at the moment.

    Keep us posted on how you get on - interested to hear about the differing results from oak and cherry.