Masterbuilt lump 12$ shipped right now on Amazon 16lb. I just ordered one to try. Worth a shot!
Never seen that one before
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Lettuce know how it works
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cold smoke where the low is usually 80 outside is pretty difficult. this was on a day when the mercury pegged 50 outside.
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That is one one type of smoking that I would like to perfect…I would really like to cold smoke a salmon…
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Super easy! Check out the amazn pellet smoker they have a tube and a tray. I use the tray as it keeps the Temps a bit lower using dust instead of pellets (tube only holds pellets). The tray burns for about 6-8 hrs depending on air flow.
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Every once in a while, but not like the Cowboy brand… that stuff was loaded 
Might have to try the Masterbuilt… any time I don’t have to go to Wall Mort is a good time 
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Firing up the little chief smoker for one of my friends and family’s favorites… Kokanee Candy
mmmmm the top secret , have to killya if I toldya , Kokanee Candy brine 
and 12 fillets, brined for 40hrs and will glaze for 4 then into the smoker with a blend of cherry and alder for a good solid 8hrs overnight. I prefer running the smoker at night this time of year as it just keeps everything cooler and smoking nicer. i’ll throw up a pic when it’s done.
Gonna pull out another batch of 12 kokanee and do up another run while we wait for the Venison Pastrami that is brining in the fridge for 6 more days… mmmmmmm
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Nice…are you cold smoking? what temperature do you aim for?
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Hard to get a true 84F cold smoke right now but I am hovering around 105 to 110.
I cheat the smoker with an Inkbird temperature controller so it shuts it off at 110 and turns it back on at 100. I tried setting it lower but it spent more time off than on and got a poor smoke.
I usually do my fish smoking in the winter, running the smoker with a box over it and set at 80/90F and that works really well. Either way , my wife’s family is making a long haul from the coast and from edmonton and they already put in their requests hehehe
We used to have a Romanian friend here in Canada that made a bunch of different smoked cured meats but he moved back to the balkans so it’s been up to me to pick up where he left off providing treats for the family.
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I loved my Caha…bought it down in Florida, learned how to cook a pig in it from a cuban who was the “Caha Expert” of his family. Night before we shot that pig with a special marinade that had 40 cloves of garlic, a bunch of cumin, and sour orange juice in it.
It produces about the best pork I’ve ever eaten. Used it for several pig roasts down there. Don’t know enough people up in Maine to cook one now.
Lob
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I’m getting ready to take a shot at cold smoking. I’ve had a few charcoal smokers, and right now I just use my Weber kettle, since it’s pretty much the two of us. I hot-smoke my salmon Alaska-style, and it comes out great, BUT.
Growing up we’d have Finnan Haddie, cold smoked haddock, for dinner, and I love the stuff. Getting pretty hard to find, and when you DO find it, you have to go visit the bank first in order to buy it 
On a smoking forum, a guy used a galvanized trash can laid on it’s side to cold smoke his haddock. He used one of those “Amazing Smoker” things that’s a screen mesh zigzag that you fill with pellets. Light one end with a torch, and it goes for about 6hrs. He puts that in the “back” of the trash can on a few bricks, then puts his fish racks up near the front of the trash can, and then just rests the trash can lid on the can, cocked open at the bottom. Stays right around 90deg.
That’s my next project…been away on vaca for a week, so few things to tend to when I get home, but can’t wait to smoke up some finnan haddie.
Btw, to serve it, you poach it in milk, boil up some potatoes, and make an “egg gravy”. Crumble the poached fish over the chunks of potatoes, and the conver it with some egg gravy. Awesome dish.
Lob
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Back in the day I actually made a smoker outa a brand new galvanized trash can and I used an electric hot plate…It worked perfectly for smoking fish…my idea was to use an electric hot plate and put it in my old school bullet smokers for cold smoking and set it on low…what do you cold smoking guys think?
This is the same hot plate I used in my galvanized trash can smoker…I’m glad I didn’t throw in away…I’m gonna clean it up a little…
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A-MAZE-N AMNPS Maze Pellet Smoker, Hot or Cold Smoking, 5 x 8 Inch https://a.co/d/9EPF5EN
Try this! Cold smoking needs to be done with a max temp of about 75 when my smoker gets to 80 with cheese in it cold smoking you can see the oils come out of the cheese. Hard to do here in Miami!
@Lobstah yeah I know what your talking about marinade and all!
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Kokanee Candy Fillets are done !!
Pulled another batch to put in brine this evening after they thaw.
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@PhilCuisine That’s awesome! Where are you that you have access to that? Not much fresh unfrozen seafood selection where I’m at.
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I’d hit that.
Lob
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