Cold Smoked Nova Lox?

Suntower · 12-06-2012, 11:09 PM

Hi,

Thanks for all the replies on my other post. I ran across this article... it seems very close to what I was looking to do. Anyone tried this sort of thing? Recommend? No? Any alterations?

I've got a Brinkmann el-cheapo, a decent thermometer and a seal-a-meal.

http://www.sffishing.com/recipes/Smo...structions.htm

TIA,

---JC

chad · 12-07-2012, 06:58 AM

An easier way to deal with "cold smoke" is to get a smoke generator like Todd's AMAZEN http://www.amazenproducts.com stainless steel maze. Pretty inexpensive and lasts forever. If you like to play McGyver the dryer hose, etc. is very doable on an ECB. There is also the coffee can/soldering iron option. Good luck.

Big George's BBQ · 12-07-2012, 09:19 AM

That is like the cold smoke generator that I use It is very easy. I use a wild cherry saw dust too Gore has a good and easy curing method and Don Marco has a great tutorial for cold smoking salmon. I have used both and like both a lot

meatinc · 12-07-2012, 11:11 AM

I have the 18" A-MAZE-N Smoker Tube. I loaded it up with pellets, lit it, and it ran for over 6 hours while I smoked some salmon. It put out a ton of smoke. Well worth the purchase.

PitRow · 12-07-2012, 11:18 AM

jeezus that seems like it's gonna be salty. 24-36 hours in a 1:1 salt/sugar dry brine, plus another 24-36 hours in a wet brine? Fark, I only brine my salmon for about 12 hours in a 1:4 salt/sugar dry brine.

I don't get the point of brining it that long, then having to "freshen" it in fresh water to remove the salt. Seems counter productive to me. Just don't brine it that heavily to begin with.

Suntower · 12-07-2012, 03:12 PM

Gentlemen,

Thanks for the replies. I guess I'm drawn to the method I posted because it's (sorta) close to my grandmother's 'method'. I'm not sentimental, it just worked really well. Sadly, that was a looong time ago. My father-in-law uses one of those 'teeny' electric smokers and it's -OK- but definitely nowhere near as good.

The long brine time, really doesn't make it taste saltier... the salt really doesn't 'absorb' all that much... just sorta stays on the surface.

Thanks for the suggestion of the A-Maze-N tube. I keep wondering if the 'tube' is as good as the 'box'... I ask because it's definitely less $. Any thoughts on that?

Cheers,

---JC

ManakooraMan · 12-07-2012, 03:47 PM

bruddah sun i know what you mean. the trick is making the surface dry and crust out to get that old country flavor. its hard to do cause the salmon weeps out moisture as it smokes due to the seasoning. trick may be to get a good air flow. but i havent quick figured that out either.

Dr_KY · 12-08-2012, 05:00 AM

Check out the ProQ CSG I've used it for the lat three years now ans it great.

Big George's BBQ · 12-08-2012, 06:01 AM

Would like to know how this works out for you

12-06-2012, 11:09 PM	#1
Suntower Found some matches. Join Date: 11-26-12 Location: Seattle, WA	Cold Smoked Nova Lox? Hi, Thanks for all the replies on my other post. I ran across this article... it seems very close to what I was looking to do. Anyone tried this sort of thing? Recommend? No? Any alterations? I've got a Brinkmann el-cheapo, a decent thermometer and a seal-a-meal. http://www.sffishing.com/recipes/Smo...structions.htm TIA, ---JC

12-07-2012, 06:58 AM	#2
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL	An easier way to deal with "cold smoke" is to get a smoke generator like Todd's AMAZEN http://www.amazenproducts.com stainless steel maze. Pretty inexpensive and lasts forever. If you like to play McGyver the dryer hose, etc. is very doable on an ECB. There is also the coffee can/soldering iron option. Good luck. __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper.

12-07-2012, 09:19 AM	#3
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	That is like the cold smoke generator that I use It is very easy. I use a wild cherry saw dust too Gore has a good and easy curing method and Don Marco has a great tutorial for cold smoking salmon. I have used both and like both a lot __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

12-07-2012, 11:11 AM	#4
meatinc On the road to being a farker Join Date: 02-27-10 Location: Murrieta, CA	I have the 18" A-MAZE-N Smoker Tube. I loaded it up with pellets, lit it, and it ran for over 6 hours while I smoked some salmon. It put out a ton of smoke. Well worth the purchase. __________________ Meat, Inc. De Profundis

12-07-2012, 11:18 AM	#5
PitRow is one Smokin' Farker Join Date: 03-31-11 Location: Oregon	jeezus that seems like it's gonna be salty. 24-36 hours in a 1:1 salt/sugar dry brine, plus another 24-36 hours in a wet brine? Fark, I only brine my salmon for about 12 hours in a 1:4 salt/sugar dry brine. I don't get the point of brining it that long, then having to "freshen" it in fresh water to remove the salt. Seems counter productive to me. Just don't brine it that heavily to begin with. __________________ Mike Char-Broil Bandera \| Weber 22" Premium Kettle (Red) \| Weber 18" Kettle \| GMG Davy Crockett \| A-Maze-n smoker (original dust style)

12-07-2012, 03:12 PM	#6
Suntower Found some matches. Join Date: 11-26-12 Location: Seattle, WA	Gentlemen, Thanks for the replies. I guess I'm drawn to the method I posted because it's (sorta) close to my grandmother's 'method'. I'm not sentimental, it just worked really well. Sadly, that was a looong time ago. My father-in-law uses one of those 'teeny' electric smokers and it's -OK- but definitely nowhere near as good. The long brine time, really doesn't make it taste saltier... the salt really doesn't 'absorb' all that much... just sorta stays on the surface. Thanks for the suggestion of the A-Maze-N tube. I keep wondering if the 'tube' is as good as the 'box'... I ask because it's definitely less $. Any thoughts on that? Cheers, ---JC

12-07-2012, 03:47 PM	#7
ManakooraMan Knows what a fatty is. Join Date: 11-21-12 Location: Oahu, Hawaii	bruddah sun i know what you mean. the trick is making the surface dry and crust out to get that old country flavor. its hard to do cause the salmon weeps out moisture as it smokes due to the seasoning. trick may be to get a good air flow. but i havent quick figured that out either.

12-08-2012, 05:00 AM	#8
Dr_KY Quintessential Chatty Farker Join Date: 12-15-07 Location: England	Check out the ProQ CSG I've used it for the lat three years now ans it great. __________________ www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla 250 gallon cooker- 'The Meat Beast!!' British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009

12-08-2012, 06:01 AM	#9
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	Would like to know how this works out for you __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD