Newbie from......Ohio - Page 2 - BBQ Central

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Old 03-22-2010, 09:43 AM   #11
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Re: Newbie from......Ohio

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Old 03-24-2010, 11:31 AM   #12
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Re: Newbie from......Ohio

Well....... im TOSSING around an idea about making this tank a cold smoker..... Ive talked with alot of people and one of the things i will be smoking alot of is salmon.....? and they way i unerstand it cold smoking is the way to go with fish.?? any truth to this?

My back yard is flat until the back then i have a good short hill.

My thoughts are to make a brick grilling area and add a place i can have a fire and direct the smoke uphill (underground) to the bottom of my smoker..


Any thoughts on this?? again like i said in my very first post i want to try to cover all my bases before i cut anything....

Thanks for all of the welcomes..its good to have a place to go to get this kind of valuable knowledge base.

The pepperoni and prescutio i smoked with a buddy came out great (pics to follow)..a little more tweeking on the Pepperoni recipe will do the trick. I like mine a little hotter than the average folk..LOL
Todd
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Old 03-24-2010, 12:00 PM   #13
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Re: Newbie from......Ohio

Well first step would be to clarify some terms. Cold smoking in my vacabulary happens at less than 130 degrees and is used simply to impart flavor to the finished product as opposed to trying to cook it along the way. Or perhaps you might like smoke cooked salmon which would need to go higher on the temp or maybe salmon jerky. That would take mostly good air flow and a smoke source. Anywhere your exhaust smoke hits an elbow it will collect grease in that location. Sounds like way too much work for fat lazy folks.

bigwheel
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