It really shound not be called cold smoking at all as that gives a false positive to what you want to accomplish. It should be called smoking in the danger zone.
Enough said. CW delete this post please and thank you

Very good reply there CW, instead of going on with quotes from a book lets just delete this post and be done with it. I guess I'm going to have to agree to disagree.
Good day

Hey chuck it really surprise's me that you recommend cure number one when BBQing. This is not smoking one O one it's BBqing one O one. In my 40+ years I have never heard of such a thing. I have to ask you when you cook chicken in your oven do you add cure? I really think you should do some research ...

Hi Devo, Are you placing raw chicken directly into the smoker without a curing solution? Hi chuckee The wings go into the smoker raw. The cabinet temp for cold smoking on my smoker never goes over 55*F this time of the year. Cold smoke=cold cabinet Than they are placed into the TBE @ 580*F + till i...

A Tommy ring is just a springform pan with the bottom taken out. put it in the bottom of you cooker and put wood chips, pellets around the outside of it so the IR heats it up and makes smoke. The Tommy ring keeps the wood pellets on the sides of the chamber and keeps them smoking. Now if you have a ...

Need to make my lunch for work tonight so I thought wings would be good :grin: Here they are getting two hours of cold smoke in the bradley https://lh5.googleusercontent.com/--dNFtm9ljDM/T2dlRBDBY6I/AAAAAAAACL8/kVuLhvRdiUs/s1024/DSC_0127.JPG Cold smoking is over and into the racks with a sprite of l...

Oxide wrote:I toss steaks or chicken into a baking dish, add marinade, slide the whole thing into a FoodSaver vacuum bag. Excellent results, no tumbling.

LOL
Half the fun is watching it tumble....you don't know what your missing

I was lucky to find one early this year. I use it quite a bit. The biggest eye opener for me was when I did a steak in it for twenty minutes. It was the best darn steak I BBQ.

Thanks Dave for the wonderful pictures. I am very near to Thunder Bay Ontario and we have people who sell birch syrup here in town. Here is their web site
http://www.birchsyrup.ca/Home.html

It really is very good stuff.

Thanks Aaron.

Saw a friend of mine who I lost contact with over the years. He was going to school to be a chef. Well he now has his own restaurant and we got talking about smoke food, and the subject came up about Pastrami and he asked if I ever made any. :?: Well yes once but I really wasn't happy the way it tur...

Dave that is some really good looking maple syrup, I sure could get into that

For me the collagen casings are much tougher to chew and i prefer natural but collagen casings are much easier to use and are very forgiving if you over stuff. I have heard people say that they will soak the sausage in cold water after the bloom period to soften them up and peel them off.

This will explain why meat stalls. It happens to everyone. I have done pork that stalled 4 hours but once you get through the stall stage off it goes again.

http://www.genuineideas.com/ArticlesIndex/stallbbq.html

Big Guy wrote:It cleared up here about an hour ago. It looks like the race will go at 7 pm. You can make another feast.

Eh....what race, pass me another beer please