by somapop » 16 Feb 2015, 13:44
Finally got round to picking a Pro Q cold smoker.
Had a quick browse on these boards to get a few ideas. I'd prefer to do as much as I can with the first batch so as to no waste much of the dust (I think it comes with a pack of 100g oak).
Aside from cheese (mild rather than mature - make a difference?) I was also thinking of butter and salmon. I tend to buy smoked garlic, but up to now it seems only the 'skin' of the garlic has absorbed the smoke - the garlic cloves seem to miss out on the flavour.
Salmon is an interesting one. I haven't fully looked into it yet, but is is possible to 'cure' it via the cold smoker (presumably pre brining process first)?
Other than that, I have some bacon hanging in the shed ready to come out...possible stick that on too.
One further question: I'll be smoking via the UDS. Only one shelf at the moment (but can be shifted on two positions), so will place the pro Q on top of the diffuser then use the first shelf above. For those cold smoking via their UDS, do you tend to have just one vent open at the bottom and leave the top one fully closed?
Many thanks.