sawdust cold smokers [General]
2011 Jul 25
Polysicence has a smoking gun for $99. I looks like it's just a fan that draws air through a wood filled chamber.
It seems to work well though:
And here is their page:
www.cuisinetechnology.com
It seems to work well though:
And here is their page:
www.cuisinetechnology.com
2011 Jul 25
I don't know the difference between hot smoking and cold smoking, but I have used one of these stovetop Cameron's smokers for about 20 years now with good success. It uses sawdust chips, and doesn't take a lot of them, but I have also done a tea smoked duckling in it.
www.cameronscookware.com
www.cameronscookware.com
2011 Jul 25
I was able to generate a ton of smoke very easily.
First I tried a 30 watt soldering iron in a terracotta pot with wood chips, it smoked, but not a ton.
Then I tried igniting the wood chips with my heat gun. That worked in producing a smouldering burn, but still not a ton of smoke. Also the smouldering wood chips without flame I got with the soldering iron smelled more aromatic.
So I went down to Wal-Mart and got a hot plate ($16.99). On top of that I put a biscuit tin, filled with waterlogged wood chips. On top of that I put a grate, some cooked potatoes, a then a spatter screen with a brick of cheese on it. It's all inside a large cardboard box (I cut a small hole in the corner for the plug cord).
This thing makes a ton of smoke, without flames and not that much heat, when the burner is on high (1000 watts).
First I tried a 30 watt soldering iron in a terracotta pot with wood chips, it smoked, but not a ton.
Then I tried igniting the wood chips with my heat gun. That worked in producing a smouldering burn, but still not a ton of smoke. Also the smouldering wood chips without flame I got with the soldering iron smelled more aromatic.
So I went down to Wal-Mart and got a hot plate ($16.99). On top of that I put a biscuit tin, filled with waterlogged wood chips. On top of that I put a grate, some cooked potatoes, a then a spatter screen with a brick of cheese on it. It's all inside a large cardboard box (I cut a small hole in the corner for the plug cord).
This thing makes a ton of smoke, without flames and not that much heat, when the burner is on high (1000 watts).
2011 Jul 25
Here is the burner I got at Wal-Mart.
Hope it lasts. I think it has thermal protection because it seems to cycle from low to high. That's ok with me because it keeps heat from building up in the cardboard box.
@blubarry, cold smoking is smoke without heat, so you can smoke cheese for example, without it melting. Your Cameron smoker looks interesting, it's a hot smoker I think?
Hope it lasts. I think it has thermal protection because it seems to cycle from low to high. That's ok with me because it keeps heat from building up in the cardboard box.
@blubarry, cold smoking is smoke without heat, so you can smoke cheese for example, without it melting. Your Cameron smoker looks interesting, it's a hot smoker I think?
2011 Jul 25
Francis, I think that would make it a hot smoker. You put about 2 tbsp chips on the bottom of the pan, then a plate that covers the chips, then the rack. There is a lid that seals tightly and you just place the whole shebang on the stovetop. Food goes in raw - I've done chicken, duck, salmon, potatoes etc. all very successfully. And it does make the house smell great.
2011 Jul 25
Hi Zym,
Yes I know. :-) Actually there was so much smoke from the last setup that I started to cough when I opened the box. Kind of like smoking a pack of cigarettes. :-) Though apparently the flavor compounds that are absorbed by food are not that bad. Supposedly the worst stuff remains volatile and gasses off (then again, probably not ALL of the worst stuff gasses off).
Actually I was thinking, because of all that, a smoker + pressure cooker would be a bad idea. The harmful stuff would re-condense back into the food instead of escaping off.
I guess I will stick to using liquid smoke. It's made by bubbling smoke through water then filtering out known carcinogens.
Still it was fun, and I found out creating a good smoker is not all that hard. Besides where else can you have this much fun for $16 ? Well ok, I could have gone to see Harry Potter again, for $14 . . .
That polyscience smoker looks like even more fun . . . :-)
You know how a few years back waitress would run up to you with a huge pepper grinder and ask if you wanted fresh ground pepper with that? Well they could run up to you with the smoking gun and ask if you wanted some fresh smoke with that . . .
p.s. The potatoes came out real smoky. I put the cheese back in the fridge. My kids will probably make nachos with it tomorrow and I'll get their verdict.
Yes I know. :-) Actually there was so much smoke from the last setup that I started to cough when I opened the box. Kind of like smoking a pack of cigarettes. :-) Though apparently the flavor compounds that are absorbed by food are not that bad. Supposedly the worst stuff remains volatile and gasses off (then again, probably not ALL of the worst stuff gasses off).
Actually I was thinking, because of all that, a smoker + pressure cooker would be a bad idea. The harmful stuff would re-condense back into the food instead of escaping off.
I guess I will stick to using liquid smoke. It's made by bubbling smoke through water then filtering out known carcinogens.
Still it was fun, and I found out creating a good smoker is not all that hard. Besides where else can you have this much fun for $16 ? Well ok, I could have gone to see Harry Potter again, for $14 . . .
That polyscience smoker looks like even more fun . . . :-)
You know how a few years back waitress would run up to you with a huge pepper grinder and ask if you wanted fresh ground pepper with that? Well they could run up to you with the smoking gun and ask if you wanted some fresh smoke with that . . .
p.s. The potatoes came out real smoky. I put the cheese back in the fridge. My kids will probably make nachos with it tomorrow and I'll get their verdict.
2011 Jul 26
@Zym,
Even after showering, my hair smelled like wood smoke.
I had a cough on the bike to work today.
The bottom of the stainless bowl the potatoes were in was black with soot, and even steel wool did not get it all off.
. . .
It's probably wishful thinking to believe once the smoke clears the bottom of the pan it's not sticking to the food, and it's probably wishful thinking to think all of that is benign.
It was fun, but I'll go back to using liquid smoke now I think . . .
Even after showering, my hair smelled like wood smoke.
I had a cough on the bike to work today.
The bottom of the stainless bowl the potatoes were in was black with soot, and even steel wool did not get it all off.
. . .
It's probably wishful thinking to believe once the smoke clears the bottom of the pan it's not sticking to the food, and it's probably wishful thinking to think all of that is benign.
It was fun, but I'll go back to using liquid smoke now I think . . .
2011 Jul 26
Someone pointed me to a study a few months ago concerning a small village in eastern europe (czech republic maybe) where the vast majority of people at almost all of their meat as smoked meat. Their cancer rates were through the roof. I could probably dig that up - in fact I may have posted it here already somewhere.
2011 Jul 26
@zym, Yes send it along, I want to read it . . .
Just found a couple too:
www.sph.sc.edu
The risk of breast cancer was elevated by 74 percent in those postmenopausal women who ate the cooked meats and also consumed fewer fruit and vegetables.
www.ncbi.nlm.nih.gov
Epidemiological studies indicates a statistical correlation between the increased occurrence of cancer of the intestinal tract and the frequent intake of smoked foods. As observed during the last 10 years in a certain district of Hungary with a Slovenian population, the percentage of stomach cancer among all types of cancer is nearly twice as high (47-50%) as in Hungary
Just found a couple too:
www.sph.sc.edu
The risk of breast cancer was elevated by 74 percent in those postmenopausal women who ate the cooked meats and also consumed fewer fruit and vegetables.
www.ncbi.nlm.nih.gov
Epidemiological studies indicates a statistical correlation between the increased occurrence of cancer of the intestinal tract and the frequent intake of smoked foods. As observed during the last 10 years in a certain district of Hungary with a Slovenian population, the percentage of stomach cancer among all types of cancer is nearly twice as high (47-50%) as in Hungary
2011 Jul 28
You can also get those smoker bags you use in the oven or bbq.
I've used them to make hot smoked salmon, potatoes and corn.
The corn was too smoky for my liking, potatoes were ok, salmon was very good!
next time just doing chicken or fish!
www.amazon.com
I've used them to make hot smoked salmon, potatoes and corn.
The corn was too smoky for my liking, potatoes were ok, salmon was very good!
next time just doing chicken or fish!
www.amazon.com
2011 Jul 28
Blubarry: To my knowledge, the difference between hot and cold smoking is less about the presence of a heat source, and more about the temperature that you're aiming for in your smoker. (If that makes sense.)
If you've got a hot plate, and you can keep the temperature of your box below 100 degrees F, then it's still cold-smoking.
A lot of people just keep ice in their smokers to keep the temp down.
If you've got a hot plate, and you can keep the temperature of your box below 100 degrees F, then it's still cold-smoking.
A lot of people just keep ice in their smokers to keep the temp down.
2011 Jul 30
I know the difference with hot smoking fish and cold smoking.
The salmon that Loblaws and MM meats carries the frozen one that is in thin slices and "slimy", like what Kettleman's and most deli's use on sandwiches- that is cold smoked-you usually get that without the skin.
Hot smoked salmon/fish looks like a grilled fish filet and is more flaky and often has the skin on it.
Foodbasics carries it in the meat section and it is the same brand Nate's deli used to sell- Epicure something.
Metro probably sells it too, and Bank St sausage- they happen to make both hot and cold smoked salmon!
The salmon that Loblaws and MM meats carries the frozen one that is in thin slices and "slimy", like what Kettleman's and most deli's use on sandwiches- that is cold smoked-you usually get that without the skin.
Hot smoked salmon/fish looks like a grilled fish filet and is more flaky and often has the skin on it.
Foodbasics carries it in the meat section and it is the same brand Nate's deli used to sell- Epicure something.
Metro probably sells it too, and Bank St sausage- they happen to make both hot and cold smoked salmon!
2011 Aug 1
I built something like the cold smoker that last youtube I posted, using a tea tin, with a simple copper T soldered onto the lid. However I could not generate enough of a venturi effect with an aquarium air pump to keep it going in a smoky smoldering burn. Perhaps I need his venturi valve? I could get it to run with an air mattress pump blowing into the T, but it was noisy and seems excessive.
The Gatineau River near my house holds a lot of eating sized channel catfish (and pike, bass, perch etc.). My son and I tried fishing for specifically for catfish with chicken livers marinaded in garlic salt. We were getting bites every 10 minutes or so and they were all good sized fish (5lbs +).
Released all so far, but perhaps I will keep and smoke one sometime.
The Gatineau River near my house holds a lot of eating sized channel catfish (and pike, bass, perch etc.). My son and I tried fishing for specifically for catfish with chicken livers marinaded in garlic salt. We were getting bites every 10 minutes or so and they were all good sized fish (5lbs +).
Released all so far, but perhaps I will keep and smoke one sometime.
Francis
Pictured at right is a similar device using a zig-zag path instead of a spiral, and started with a lighter, but same idea.
Easy to DIY as well.
www.smokingpit.com