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cold smoking salmon

dimsumgirl Jul 6, 2011 06:55 AM

Does anyone know how to do this? I have a charcoal smoker and an electric smoker but don't know the technique. Can anyone help?

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  1. sbp Jul 6, 2011 07:16 AM

    You would need to rig up ducting from the smoker to another container. The tube would carry the smoke and cool it down. I have a Weber Smokey Mountain, was interested in this too. Can't really be done as an "all in one" setup.

    1. f
      ferret Jul 6, 2011 07:27 AM

      Depends on the electric smoker. I have a Bradley which has separate heating elements for the smokebox and smoke generator. Even then you need to use a ducted adapter to get some distance between the smoke generator and the cold smokebox, otherwise even the limited amount of heat from the smoke generator will heat up the interior of the box.

      1. scubadoo97 Jul 6, 2011 09:27 AM

        Dimsumgirl, which electric smoker do you have?

        This is my rig on my Masterbuilt electric smoker. I also use frozen foam ice packs which I place in zip bags and lay my fish on top of them to keep the ambient temperature as low as I can get it. I tried a tray of ice on the rack beneath the fish but my ambient temps were still too high. I'm using the tin can/soldering iron smoke generator but there are a couple of cold smoke systems like the Pro Q and the A Maze N smoker which you can place at the bottom of any smoker to provide smoke and as long as the smoker itself is not generating heat you are good to go.

        We have been having Nova style smoked salmon every morning this week. I make it often

        4 Replies
        1. re: scubadoo97
          csparker Nov 23, 2011 01:24 AM

          The A-Maze-N smoker is as sounds. I cold smoke salmon, nuts, and cheese with it in my Masterbuilt. No rigging required! I also use it when I want to smoke for longer periods or overnight.
          Good luck!

          1. re: csparker
            lynnlato Oct 8, 2013 04:18 PM

            How do you cold smoke without rigging? I know about cold smoking but you all have piqued my curiosity. We have a Masterbuilt electric smoker like the one above.

            1. re: lynnlato
              csparker Oct 8, 2013 05:54 PM

              The A-Maze-N is a smoke generator that can sit inside your smoker, the Masterbuilt in this case, and allow you to smoke without using the heat source. The Masterbuilt could be a cardboard box, technically, as it's just housing the food. The A-Maze-N fits nicely inside on the rails of my MES, so no rigging required.

              1. re: csparker
                lynnlato Oct 9, 2013 04:19 AM

                Ohh, ok, thank you!

        2. biggreenmatt Nov 23, 2011 06:45 AM

          I smoke on my BGE and I've tried cold smoking salmon. Fail. Can't keep the temp low enough without putting the coals out.

          1 Reply
          1. re: biggreenmatt
            scubadoo97 Nov 23, 2011 07:35 AM

            You know the problem. You need to use some type of cold smoke generator, but you can cold smoke on the BGE if you want to. Like I mentioned upthread, ice packs can help keep the fish cold during the cold smoking process.

            I've got salmon on in my smoker at this moment. With the fish sitting on the ice packs the ambient temp in the smoker is between 55-60*F and it's already in the 80s here today.

          2. f
            foreverhungry Oct 8, 2013 06:24 PM

            I use a PolyScience Smoking Gun (basically kind of like a tobacco pipe with a built in fan that blows the smoke out a small hose), and I run the hose into a small rectangular styrofoam cooler. I put a layer of ice in the cooler, then a pint mason jar in the middle, and my toaster oven rack on the jar. The cured salmon goes on the rack. I blow smoke into the cooler through a small hole for a few seconds, then plug it back up. Repeat every 30 minutes for a few hours. The temperature is always around 50 in the cooler (measured with a temperature probe). Great results. I use the smoking gun for quick cold smoking other things, like cooked chicken breast for a quick chicken salad.

            1. emglow101 Oct 8, 2013 07:00 PM

              After reading this post it made me think of my father.In the early 1960's he would come home with his limit of steelhead. Then brine them out in the garage with salt and brown sugar in a bathtub he used for the fish.He would put them on the racks of a old metal fridge wich he pulled the guts out of.There were holes cut near the top to vent the smoke.Connected to the bottom was a flue maybe five or six feet long wich connected to a small pot belly stove.He would light a pile of hardwood sawdust and would smoke them for what seemed a couple days.I have not had smoked fish that good since.

              1 Reply
              1. re: emglow101
                Fred Rickson Oct 11, 2013 10:10 AM

                I did it the same way in Oregon for 30 years. I used a Little Chief for smoke production (large pan for sawdust) and used sections of vent pipe to keep the smoke temperature constant depending on the outside temperature (high temp-long run, low temp-short run). Also used pink salt in the brine.

              2. abacobrad Oct 11, 2013 05:10 AM

                My buddy Meathead says DON'T Cold smoke- too much opportunity for pathogens. http://www.amazingribs.com/tips_and_t...

                2 Replies
                1. re: abacobrad
                  JMF Oct 11, 2013 09:58 AM

                  Nonsense. The fish just has to be kept below 100F, preferably below 90F. It's totally safe because it's cured before smoking.

                  1. re: JMF
                    c oliver Oct 11, 2013 10:59 AM

                    That's what I've read. And also handling it, as one would any food, in a safe way afterwards. Also read that doing it above 100 is going to give you a totally different piece of fish.

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