This isn’t great for me. I figure if I got into this I wouldn’t be saving it for grating onto other things - I would just be snacking on it!!
I’ve started smoking again
- Thread starter FerlasDave
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I figured it might be that and the coil is just like a mosquito coil that controls the burn time?...... yes that makes sense. A smoker is easy enough to make but what do the smoke generator and dust cost? You could use your own dust I reckon with from some saw dust from nicely seasoned wood. x
The set up is around £40-50 so pretty accessible really.
The dust is key though, and unfortunately not replicable easily either. I’ve tried with many of my commercial woodworking machines and nothing can create the same coarseness of dust that’s needed for it to work properly.
The dust is key though, and unfortunately not replicable easily either. I’ve tried with many of my commercial woodworking machines and nothing can create the same coarseness of dust that’s needed for it to work properly.
Does the proQ class as hot smoking or cold smoking? I remember seeing the set ups years ago of folk making smoke in one container then a long tube connecting to the other container with the food in to give it time to cool. Presumably with that sort of set-up the dust is less critical.
This is something I've been thinking about for a few years. I've had my eyes on a metal smoking cabinet all that time, watching the price go up and down and the thing going out of stock then coming back in again...
Three years ago SWMBO gave me bags of wood chips and dust, slow burners, a book... But I still have no enclosure.
Sometimes, I really regret giving away my PK cast aluminium BBQ when I left the USA.
Three years ago SWMBO gave me bags of wood chips and dust, slow burners, a book... But I still have no enclosure.
Sometimes, I really regret giving away my PK cast aluminium BBQ when I left the USA.
I would guess that the powder needs to be right in order to have enough oxygen around it in order to simply smoulder and not ignite. Too fine = tightly packed and no oxygen so it will go out and too coarse = too much oxygen and it will become flame. Think similarly to a bow drill ember.
It is classed as cold smoke yes.
I've got it to work. It does need to be dust, not shavings and BONE dry. I put thin layers in roasting dishes in the Esse at this time of year and effectively kiln dry it. I then vac pack it because it absorbs atmospheric moisture. If I have some that's been open I have been known to microwave the snot out of it prior to use.
That's a lovely smoker Dave! For anyone considering cold smoking the ProQ is excellent. Anyone can whomp up a smoking cabinet. It's cold smoke. I've used a cardboard box very successfully
Just about to pop a side of salmon in tonight ready for Christmas!
The results are in… salmon side is delicious!
A salmon is for life, not just for Christmas.I thought you said it was for Christmas
I’d ask you how much all that weighs, but it appears you got rid of the scales.
Haha! Are you here all week?!
All jokes aside, I should probably weigh it though and find out.
thanks dave. i will post so this shows on my feed. tell me please where can i get a dust tray like that and what is its actual name so i can look. thanks xxxx
Easiest way with alcohol is to use a shallow tray covered with a sheet of cling film & a Smoking gun.
You can try in a smoker but it won’t take smoke very well as there’s no fat molecules to bind the smoke in.
Usually when you get a Smoked Old Fashioned or similar it is done directly so the smoke coats the glass rather than being absorbed into the drink.
Probably easier to just buy a bottle of Laphroaig in the first place.
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