Being from the warmer Climes and unable to cold-smoke for more than 6 months of the year I suddenly had a thought.
Would I be able to use a working fridge / curing chamber as a cold smoker?
Firstly, I recognise once the temperatures need to increase to finish cooking I would need to move to my regular outdoor smoker, but that presents no issues.
My thoughts are
1/. Use a working curing chamber ( fridge) with inlet / outlet fan, and just use the inlet fan to introduce the smoke / utilise the existing hole at the top as an exhaust. ( or an amazing smoker inside etc. etc.
2/. Increase my base temperature to about 18c ( max) as I think that if I go to low the fridge interior will remain too wet / humid if it is trying to cool too much - but I still want to remain low as possible ( therefore could I go lower??).
3/. This would need to remain a dedicated smoker otherwise the smell would permeate through everything else that is introduced at a later stage.
I would be very interested in feedback or thoughts of ways to improve.
Thanks once again
Tony
curing chamber as smoker?
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There are some ideas /info on cold smokers here : http://www.wedlinydomowe.pl/en/viewtopic.php?t=7581
and : http://www.wedlinydomowe.pl/en/viewtopic.php?t=7664
and : http://www.wedlinydomowe.pl/en/viewtopic.php?t=7664