Cold Smoker

Erik Hamburger

Well-Known Member
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.)
 

NoIDeer

Well-Known Member
Just done 4 sides of salmon with one. Three runs with oak powder approx 20 - 25 hrs gives the most lovely flavour.
I use a steel box approx 3 cubic feet, with leaky seals.

Make sure the weather is cold for the duration, the prep can take a while before you start smoking.
 

kieran222

Well-Known Member
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?
 

stalker.308

Well-Known Member
Fish, steak, bacon (I know you can buy it smoked but its so much better to do it yourself).

I love to bung cheese in it, so good. Sometimes not even a need to create smoke, it just sucks it in from my smoker.
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?
 

griff

Well-Known Member
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.
 

willie_gunn

Well-Known Member
You can add garlic and salt to the foods that are worth smoking. Smoked garlic, in particular, is excellent.

Edit: griff beat me to it on the garlic!
 

NoIDeer

Well-Known Member
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.

That's the beauty of these pro q gadgets, the heat front is so small the heat is irrelevant and you can have the smoker in the same box as the food.
 

kieran222

Well-Known Member
How long should I smoke venison steaks or joints using the Pro q smoker. The smoking is just to add a different flavour as I will be cooking them later, so it isn't for curing.
 
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