"Kent Billeau" > wrote in message
...
>
> "Stormmee" > wrote in message
> ...
>> this is an area i know virtually nothing about. after reading here and a
>> couple of other places i am interested in a general discussion on this
>> topic... for/agains? do you do it and on what products? site
>> reccomendations? recipes? the whole deal,
>
> Cold smoking is quite easy with a Bradley, and is used in some interesting
> ways. For instance, when some folk were out front of the subdivision a
> few years back putting up Christmas decorations, before joining them I
> placed a pound of almonds and a pound of cashews on trays and smoked them
> for an hour. By the time the people were ready to get to work, I had
> warm, smoked nuts to treat everybody. Smoking cheese is a matter of
> taste, of course, but it makes an interesting mini wheel to let people cut
> slices from to put on crackers at a party.
>
> Where I use cold smoking most is to impart a smoke flavor to food that is
> ultimately cooked on the grill or microwave. For instance, bulk bacon can
> be purchased, sprayed lightly with a 25% solution of maple syrup and then
> smoked for 20 minutes or so using an Apple puck. Then, it can be
> repackaged, microwaved, fried or even frozen for future use.
>
> I know one fellow who smoked a half salmon, then just left it in the
> refrigerator thinking it'd be preserved. Thank goodness he tossed it out
> when he spotted the green. As Nonny mentioned, it's a great way to add
> smoke flavor, tough, to chicken, while still preparing it the traditional
> way on the grill or even in a fryer.
>
> Kent
Will the Bradley smoke at as low a temp. that you need for "cold smoked
salmon"? I think you basically need room temperature smoke, to avoid
cooking the salmon. I've kind of given up on that. The next time I get some
good fresh wild salmon I'm going to make gravlax and cover the surface with
a bit of diluted "liquid smoke".

Horrors,

Ed