Does anyone use the Pro q cold smoker in the link below. Is it any good? I know that the more expensive ones are going to be better but I may only use it once.
Yes, I have used the Pro Q Cold smoker for a few years, works just fine. I have got an old metal dustbin with lid and put an old plastic crate inside on which I can place my racks with the food. The Pro Q Smoker lives on the bottom of that dustbin. You want to try to keep the food well away from the smoker so the food doesn't get too warm; and as I do this outside I only smoke in Winter with low outside temperature (It wouldn't be smart to 'cold'-smoke a piece of fish or meat for 8-12 hours if the outside temperature is above 7C.)Does anyone use the Pro q cold smoker in the link below. Is it any good? I know that the more expensive ones are going to be better but I may only use it once.
That's good, so I can have a go before investing too much.
What do you guys smoke that can be cooked later, e.g. steak, etc. How long do you smoke for?
Smoked Garlic, Smoked Eggs, Smoked Pigeon Breasts the list is endless, if you decide to smoke cheese then use a fruit wood like apple or pear, oak tends to be a bit bitter.
The colder the smoke the better, use a remote smoke box if possible, Aluminium ducting is good as a smoke transfer, if there is any moisture in the sawdust or air it condenses inside the pipe.