Hi Fellas, I'm new here and am looking at some advice. Did my first dry cured pork belly for bacon last week, bought a Smokai cold smoke generator and made up a bracket to fit my Q300 Weber.
All good but, I live in a retirement unit with a small back yard and shall we say I stank out the yard, me, the carport, the house and probably both my next door neighbours ! there just seemed way too much smoke.
I only fired it up on high then turned it down to low, but after 2 1/2 hours it was so bad I had to pull the plug ! I can still smell the smoke around the yard and my BBQ several days later !
End result was the bacon could have done with more time (not smoky enough) but some cheese I put in was fine, I used Apple wood chips as it was suggested to me as mild for bacon.
Thinking of making up a larger smoke box of some sort with just maybe a variable vent at the top to limit the expelled smoke maybe, the weber just leaked smoke like hell from both sides so I don't think is practical. Am I expecting too much or maybe I need to do the smoking somewhere else ? don't want to alienate our neighbours if at all possible.
The bacon was a little salty but I can solve that by more soaking and a test fry before the smoking. But I want to get into ribs and other goodies too.
Thanks for any advice.
First Cold Smoke - Problems
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- Joined: Sun Sep 10, 2017 12:33 pm
Re: First Cold Smoke - Problems
Hey Banjo - welcome.
I'm relatively new 'round these parts too.
This post made me smile... I can picture some of your neighbours either very happy... knocking on the door with a bottle of wine or a little 'frown-ish' thinking.. "What is all the smoke and smell?!".
I am no cold smoker so I can't offer advice but I hope some comes through for you - I imagine that's what this forum is all about.
By the way - I looked up cold smoking for you in the google-verse and found my way to this rather strange video ... it's actually not cold smoking ... rather cooking pork by a river, smoked under wet leaves with and reasonable cool owl on tow!! Worth a watch when you have 5 minutes ...
https://www.youtube.com/watch?v=vVPt578vrG8
Cheers and good luck.
I'm relatively new 'round these parts too.
This post made me smile... I can picture some of your neighbours either very happy... knocking on the door with a bottle of wine or a little 'frown-ish' thinking.. "What is all the smoke and smell?!".
I am no cold smoker so I can't offer advice but I hope some comes through for you - I imagine that's what this forum is all about.
By the way - I looked up cold smoking for you in the google-verse and found my way to this rather strange video ... it's actually not cold smoking ... rather cooking pork by a river, smoked under wet leaves with and reasonable cool owl on tow!! Worth a watch when you have 5 minutes ...
https://www.youtube.com/watch?v=vVPt578vrG8
Cheers and good luck.
Powderdigit
Re: First Cold Smoke - Problems
Have a look at the amaze-n tube smoker.
http://www.amazenproducts.com
You buy copies for $10 on eBay.
http://www.ebay.com.au/itm/6-12-Stainle ... 100623.m-1
Works well to cold and hot smoke.
People can be pretty sensitive about bbq smells from a gas bbq, let alone charcoal or a smoker.
http://www.amazenproducts.com
You buy copies for $10 on eBay.
http://www.ebay.com.au/itm/6-12-Stainle ... 100623.m-1
Works well to cold and hot smoke.
People can be pretty sensitive about bbq smells from a gas bbq, let alone charcoal or a smoker.
Re: First Cold Smoke - Problems
Thanks for the replies gentleman, after my last effort I decided after some researching here and around the web to reconsider the cold smoking for a while, so bought myself a Fornetto Razzo bullet smoker !
Just completed my first cook up of ribs, both pork and beef, used the 2-2-1 method and apart from using a commercial rub, which was way too much paprika and chilli for my wife, actually turned out pretty good for a first try.
The Razzo held almost a constant temp of 240F for the whole time apart from when i lifted the lid to put ribs in some foil for the tenderizing bit.
Had to top up the water pot once but plenty of charcoal left when i finally shut the vents to cool it all off.
We love smoked fish so that's my main aim but the ribs were pretty good anyway.
Just completed my first cook up of ribs, both pork and beef, used the 2-2-1 method and apart from using a commercial rub, which was way too much paprika and chilli for my wife, actually turned out pretty good for a first try.
The Razzo held almost a constant temp of 240F for the whole time apart from when i lifted the lid to put ribs in some foil for the tenderizing bit.
Had to top up the water pot once but plenty of charcoal left when i finally shut the vents to cool it all off.
We love smoked fish so that's my main aim but the ribs were pretty good anyway.