smokinbadger
Full Fledged Farker
Hi all,
A few mornings ago as my son and I were enjoying bagels with smoked salmon, he asked why I didn't smoke salmon in addition to all of the other meats I smoke. We got into a discussion about the cold smoking process used in making the smoked salmon we were eating, and why this would be really difficult in the Bandera, but perhaps less difficult in the Klose MasterChef which should be arriving around Christmastime.
Later, while in the lab at work, I happened to look at a transmission oil cooler which was sitting on a workbench and got an idea. The TOC was about the same size as the opening between the firebox and smoke chamber on the bandera. I had the idea to mount the TOC in the opening, and adapt it to run water from a garden hose through it. This would allow the smoke to be cooled before it hits the salmon, and would allow (hopefully) all of the nasty tasting organics to precipitate out of the smoke onto the TOC and not onto the salmon.
Has anybody done anything similar? I am probably going to try this in the next couple of weeks unless somebody gives me a good reason not to.
A few mornings ago as my son and I were enjoying bagels with smoked salmon, he asked why I didn't smoke salmon in addition to all of the other meats I smoke. We got into a discussion about the cold smoking process used in making the smoked salmon we were eating, and why this would be really difficult in the Bandera, but perhaps less difficult in the Klose MasterChef which should be arriving around Christmastime.
Later, while in the lab at work, I happened to look at a transmission oil cooler which was sitting on a workbench and got an idea. The TOC was about the same size as the opening between the firebox and smoke chamber on the bandera. I had the idea to mount the TOC in the opening, and adapt it to run water from a garden hose through it. This would allow the smoke to be cooled before it hits the salmon, and would allow (hopefully) all of the nasty tasting organics to precipitate out of the smoke onto the TOC and not onto the salmon.
Has anybody done anything similar? I am probably going to try this in the next couple of weeks unless somebody gives me a good reason not to.