British BBQ Society Forums

I'm attempting my first cold smoke in my WSM, put some cured salmon fillets, cheese, garlic and a slab of cured belly pork in at 10.30 this morning. Started the ProQ smoker with the accompanying wood dust, opened all vents and left it to do it's stuff.

I've worked out that the pork should take 8 hours with cheese and garlic at 6 whilst the salmon should be done in 4 but having checked the smoker at 12.30 almost half the wood has burnt away and it's smouldering too fast, there's no way it's going to last 8 hours let alone the 10 that it's claimed to last. I've now closed the bottom vents 50% to see if this will have an impact, currently it's a lovely day with no wind and the WSM is in a sheltered, shady location.

Unfortunately I don't have any more wood dust so the food isn't going to receive enough of a smoke. Any advice?

I haven't used one for a long time but sounds like too much airflow and possibly packed too lightly. Were there instructions with it? I am sure someone will jump in shortly

Toby wrote:I haven't used one for a long time but sounds like too much airflow and possibly packed too lightly. Were there instructions with it? I am sure someone will jump in shortly

The instructions were pretty much fill it up and light it. Having reduced the airflow by 50% I managed to eke out 8 hours of smoke which fortunately was sufficient for my needs.

In respect of the volume, I used a whole pack that came supplied and this amount supposedly provides 10 hours+

Strange that you had this issue with the wood supplied. Worth emailing Macs about it, as their customer service is top notch and they may be able to offer specific advice. I have never had a problem getting around 10 hours out of a filled smoker.

However, you managed to get 8 hours out of it which is not bad going at all and not far off the advertised 10.

Btw, your smoking times sound very short, particularly for salmon. I usually do a 6 hour cure, 24 hours drying, then 48 hours smoking, of which 20 hours will be active smoke, the rest cool drying time in the chamber (for a side of salmon). However, this is just a rule of thumb - Keith Erlandson's book on smoking gives specific instructions for weight loss, and how much should be achieved through curing and how much through drying / smoking, which ensures a well cured, dried smoked salmon which is perfectly safe to eat. Thoroughly recommend his book.

Back to the wood - if you need some more in a pinch, you can make your own if you have a planer with a collection bag and some spare hardwood. Dry the dust in the oven before you put it in the smoker.