Wood for smoking

[Robs]

To get your chips / dust to smoulder buy the correct stuff, MK Ingredients (outside Exeter) can help, about £18 for 15kg bag, oak or beech will do, small chips best about size of shotgun powder flakes. Use any steel box about the size of a shoebox, drill two or three holes 11/2 in the end and get a blowtorch to start the process off. After ten minutes the dust / chips will have a nice burnt channel in around two inches. The dust/chips which will continue to smoulder for around twelve hours. As it reaches the end back fill with chips and it will work backwards. I messed around trying to use sawmill leftovers, being clever, it is not consistent and for cold smoking you need time. As I've previosuly mentioned, my cold smoking can be up to five days. Forget any automation it is just not required, neither are fans. A large steel cabinet would do as long as there is an updraft up and out of the chimney. Forget Bradley smokers, and the like, large steel cabinet, quality commercial chips and correct curing.

 

[Essexsussex]

To get your chips / dust to smoulder buy the correct stuff, MK Ingredients (outside Exeter) can help, about £18 for 15kg bag, oak or beech will do, small chips best about size of shotgun powder flakes. Use any steel box about the size of a shoebox, drill two or three holes 11/2 in the end and get a blowtorch to start the process off. After ten minutes the dust / chips will have a nice burnt channel in around two inches. The dust/chips which will continue to smoulder for around twelve hours. As it reaches the end back fill with chips and it will work backwards. I messed around trying to use sawmill leftovers, being clever, it is not consistent and for cold smoking you need time. As I've previosuly mentioned, my cold smoking can be up to five days. Forget any automation it is just not required, neither are fans. A large steel cabinet would do as long as there is an updraft up and out of the chimney. Forget Bradley smokers, and the like, large steel cabinet, quality commercial chips and correct curing.

Each to their own and I’m sure you produce some excellent results, however I changed from the above to using a Bradley smoke generator 15 years ago and I’m extremely pleased with the results and ease of use. I find I’m taking a lot less time to smoke but do need a bit longer than the smoking time to loose appropriate moisture / weight. It’s a neat solution.

 

[Robs]

I do it for a living it's not a hobby and I do tons of salmon and trout per year. I've made all the mistakes and so try to pass on what works best.

 

[Griggo06]

I do it for a living it's not a hobby and I do tons of salmon and trout per year. I've made all the mistakes and so try to pass on what works best.

I'm interested in just doing but for family and friends, especially the salmon. The shoe box style tin sounds good you you have a lid with holes in it ? Or just leave it open?

 

[Essexsussex]

I do it for a living it's not a hobby and I do tons of salmon and trout per year. I've made all the mistakes and so try to pass on what works best.

Nice to see you doing it the traditional way Robs. See a few new entrants that just buy an electric kiln. Bet yours tastes a lot better.

 

[Robs]

I'll post a photo(s) tomorrow.

 

[Griggo06]

I'll post a photo(s) tomorrow.

Amazon the more photos the better.

I have always found this process interesting.

 

[Essexsussex]

Amazon the more photos the better.

I have always found this process interesting.

Agreed would be interesting to see for sure

 

[scotch_egg]

To get your chips / dust to smoulder buy the correct stuff, MK Ingredients (outside Exeter) can help, about £18 for 15kg bag, oak or beech will do, small chips best about size of shotgun powder flakes. Use any steel box about the size of a shoebox, drill two or three holes 11/2 in the end and get a blowtorch to start the process off. After ten minutes the dust / chips will have a nice burnt channel in around two inches. The dust/chips which will continue to smoulder for around twelve hours. As it reaches the end back fill with chips and it will work backwards. I messed around trying to use sawmill leftovers, being clever, it is not consistent and for cold smoking you need time. As I've previosuly mentioned, my cold smoking can be up to five days. Forget any automation it is just not required, neither are fans. A large steel cabinet would do as long as there is an updraft up and out of the chimney. Forget Bradley smokers, and the like, large steel cabinet, quality commercial chips and correct curing.

I have found the website but it’s huge. Have you a page link?

 

[Robs]

Smoke box with Oak chips, I've started it with a blowtorch and it will go for around 12-18 hours without any further heat. Chips are from MK (exeter). Chips are alsp good for brass cleaning. Haven't got a link, I just phone to order them.

 

[Norfolk Horn]

View attachment 186343View attachment 186343

Smoke box with Oak chips, I've started it with a blowtorch and it will go for around 12-18 hours without any further heat. Chips are from MK (exeter). Chips are alsp good for brass cleaning. Haven't got a link, I just phone to order them.

What you actually just talk to a human !!

 

[Buchan]

That’s the proportions I used with cure. I also mix light and dark brown sugar.

Ah, yes, light brown, not granualted, but ht elatter will do in a pinch

 

[russd34]

Find a local saw mill and grab some oak dust from the band saw, just make sure it’s not been treated