The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 10-17-2009, 11:57 PM   #1
BBQ Grail
somebody shut me the fark up.
 
BBQ Grail's Avatar
 
Join Date: 08-11-03
Location: Rocklin, CA
Downloads: 0
Uploads: 0
Default ProQ Cold Smoke Generator

Ian Mckend of ProQ recently sent me his new cold smoke generator to try out. It's a great product and should make smoking meats, fish and cheese easy for even a novice.

There are a variety of smoke generation products on the market today. But I donít think there is one that can beat the ďProQ Cold Smoke Generator.Ē For pure simplicity and ease of use it would be almost impossible to beat Ianís new product. Iím going to have to order some more wood dust to try this out again. When I smoked my recent bacon experiment it would have been so much easier to have used this to generate the smoke. Iím no where near an expert in cold smoking but as far as I can tell Ian has come up with another winning product.




Additional Pictures and more details here...


(Sorry the new gallery formating on my blog doesn't work well with cutting a pasting)
__________________
Larry

The best way to reach me is with email: larry@thebbqgrail.com
BBQ Grail is offline   Reply With Quote


Unread 10-18-2009, 12:22 AM   #2
Crazy Harry
is Blowin Smoke!

 
Crazy Harry's Avatar
 
Join Date: 07-08-09
Location: Deer Park, Wa
Downloads: 4
Uploads: 3
Default

That looks really interesting. How fine is the wood dust, is it powder, saw dust or chips?
Crazy Harry is offline   Reply With Quote


Unread 10-18-2009, 12:27 AM   #3
BBQ Grail
somebody shut me the fark up.
 
BBQ Grail's Avatar
 
Join Date: 08-11-03
Location: Rocklin, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Crazy Harry View Post
That looks really interesting. How fine is the wood dust, is it powder, saw dust or chips?
Saw dust!
__________________
Larry

The best way to reach me is with email: larry@thebbqgrail.com
BBQ Grail is offline   Reply With Quote


Unread 10-18-2009, 01:26 AM   #4
NorthwestBBQ
somebody shut me the fark up.

 
NorthwestBBQ's Avatar
 
Join Date: 06-28-09
Location: Lynnwood, WA
Downloads: 0
Uploads: 0
Default

Very interesting, Larry.
__________________
Michael
KCBS/PNWBA Member, Cook, CBJ & Photographer
Custom Engraved Wine Barrel Lids
NorthwestBBQ is offline   Reply With Quote


Unread 10-18-2009, 02:42 AM   #5
Dr_KY
Quintessential Chatty Farker
 
Dr_KY's Avatar
 
Join Date: 12-15-07
Location: England
Downloads: 0
Uploads: 0
Default

I played with one a little over a month ago and thought it was a great idea. When I get more into cold smoking I'll have one.
__________________
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
Dr_KY is offline   Reply With Quote


Unread 10-18-2009, 08:53 AM   #6
Smokin Turkey
is One Chatty Farker
 
Smokin Turkey's Avatar
 
Join Date: 07-28-08
Location: Huntingdon, PA
Downloads: 0
Uploads: 0
Default

whats the cost on one of those little guys?
__________________
Cooking for the love of it.
Smokin Turkey is offline   Reply With Quote


Unread 10-18-2009, 09:02 AM   #7
BBQ Grail
somebody shut me the fark up.
 
BBQ Grail's Avatar
 
Join Date: 08-11-03
Location: Rocklin, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Smokin Turkey View Post
whats the cost on one of those little guys?
At today's exchange rate it's a little over $43.00
__________________
Larry

The best way to reach me is with email: larry@thebbqgrail.com
BBQ Grail is offline   Reply With Quote


Unread 10-18-2009, 09:33 AM   #8
sbramm
Full Fledged Farker

 
sbramm's Avatar
 
Join Date: 02-18-09
Location: western MA
Downloads: 0
Uploads: 0
Default

pretty slick idea.

i bet you could pulverize some pellets to fill that device up. and i am sure that the wife would not mind you using the blender or food processor!!!
__________________
The Edge... there is no honest way to explain it because the only people who really know where it is are the ones who have gone over.
sbramm is offline   Reply With Quote


Unread 10-18-2009, 10:27 AM   #9
Bbq Bubba
somebody shut me the fark up.
 
Bbq Bubba's Avatar
 
Join Date: 05-03-07
Location: New Baltimore, Mi.
Downloads: 0
Uploads: 0
Default

Do you review all the items people send you?
__________________
Pitmaster @ Lockharts BBQ
Beer Snob
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR
www.operationbbqrelief.com
#detroitporkmafia
BBQ Person of the Year 2013
Bbq Bubba is offline   Reply With Quote


Unread 10-18-2009, 02:13 PM   #10
BBQ Grail
somebody shut me the fark up.
 
BBQ Grail's Avatar
 
Join Date: 08-11-03
Location: Rocklin, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Bbq Bubba View Post
Do you review all the items people send you?
I usually get around to reviewing everything, eventually. But sometimes it's hard. Example:

I got this rub once in a plastic bag, it was pretty darn good on some ribs I made just last weekend for my family reunion. But there were two problems, it wasn't enough rub to really be able to tell people I tried it on a variety of things.

And since it was in a plastic zip lock bag it wasn't all that photogenic. Now if I had a picture of the real packaging and maybe enough to do three or four racks of ribs along with some other pork products I could do a proper review.

But in the mean time I'm still trying to figure out how to do a write up on it.
__________________
Larry

The best way to reach me is with email: larry@thebbqgrail.com
BBQ Grail is offline   Reply With Quote


Unread 10-18-2009, 02:32 PM   #11
Paulmark
is One Chatty Farker
 
Paulmark's Avatar
 
Join Date: 08-05-09
Location: Stockton CA
Downloads: 0
Uploads: 0
Default

That's way cool Larry, I understand curing the fish first , so the sausage is cured enough already so it won't get rancid?
Paulmark is offline   Reply With Quote


Unread 10-18-2009, 02:38 PM   #12
BBQ Grail
somebody shut me the fark up.
 
BBQ Grail's Avatar
 
Join Date: 08-11-03
Location: Rocklin, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Paulmark View Post
That's way cool Larry, I understand curing the fish first , so the sausage is cured enough already so it won't get rancid?
Uncured meats have to cooked before consumed. The reason I bought two of each sausage is my plan tomorrow is to "double" smoke one of each on my Traeger and grill the others so that I can compare.

I was a little concerned about having the sausage out of the refrigerator for so long but in monitoring the temperature of them they stayed in the safe zone and I'm comfortable with the safety. Especially since they will be cooked completely.
__________________
Larry

The best way to reach me is with email: larry@thebbqgrail.com
BBQ Grail is offline   Reply With Quote


Unread 10-18-2009, 03:00 PM   #13
mbshop
Babbling Farker
 
Join Date: 06-24-07
Location: visalia, ca
Downloads: 0
Uploads: 0
Default

i always have reservations on stuff that uses things that are not easy to get such as the sawdust. looks good otherwise.
__________________
george
spam, can't live without it
mbshop is offline   Reply With Quote


Unread 10-18-2009, 03:19 PM   #14
Ross in Ventura
is One Chatty Farker
 
Join Date: 05-16-08
Location: Ventura, California
Downloads: 0
Uploads: 0
Default

Thanks for the post Larry vary interesting

Ross
__________________
My Blog:[URL]http://grillingandsmoking.blogspot.com/[/URL]
Large Green Egg The Ultimate Cooking Experience. Hatched 6-21-07, DigiQ2, Supperfast,, Red Thermapen, and ET-732
Ross in Ventura is offline   Reply With Quote


Unread 10-18-2009, 03:23 PM   #15
Bbq Bubba
somebody shut me the fark up.
 
Bbq Bubba's Avatar
 
Join Date: 05-03-07
Location: New Baltimore, Mi.
Downloads: 0
Uploads: 0
Default

Larry, i have a large bag of Hickory sawdust your welcome to if yo decide you like your new toy.
Maybe a larger, more photogenic package of rib rub will find its way with it.
__________________
Pitmaster @ Lockharts BBQ
Beer Snob
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR
www.operationbbqrelief.com
#detroitporkmafia
BBQ Person of the Year 2013
Bbq Bubba is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Cold Smoke Generator nmayeux Q-talk 12 12-14-2011 12:37 PM
Homemade Cold Smoke box for ProQ CSG jasonalan724 Q-talk 7 02-23-2010 06:15 AM
My New Toy - ProQ Cold Smoke Generator (with pr0n) KuyasKitchen Q-talk 12 02-15-2010 08:25 PM
Cold smoke generator tony76248 Q-talk 9 12-27-2007 06:01 PM
cold smoke generator boatnut Q-talk 1 11-20-2007 07:09 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 02:11 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts