How rig a cold smoker?

[5-0 BBQ]

But it is brined!! Then smoked

 

[bobfeebish]

But it is brined!! Then smoked

Then it ain't "Lox".

 

[5-0 BBQ]

All I can say is "Oy Vey"

 

[Dr_KY]

Hey 5-0 how's it feel to be questioned by the lox police? lol

 

[bobfeebish]

Hey 5-0 how's it feel to be questioned by the lox police? lol

The same way the boiled rib guy feels when he gets questioned by the BBQ police. :-D:-D

 

[5-0 BBQ]

Bobfeebish: Since you havent posted much since you have joined I am not that familiar with you as others in the forum. Please share what makes you an expert on Lox.

We are all here to learn and share from others That is the point behind the Brethren

 

[bobfeebish]

We are all here to learn and share from others That is the point behind the Brethren

Now it's my turn to say "Oy Vey"

 

[5-0 BBQ]

Like I said please share what makes you a Lox expert?

 

[Jay Bird]

Going back to the original Question, I use the the smoker featured in the below link.
Have had excellent results. Light it & forget it until the job is done.

http://www.bbq-brethren.com/forum/sh...ad.php?t=75692

 

[bobfeebish]

Like I said please share what makes you a Lox expert?

I apologize if I offended you with my rigorous defense of real Lox.

Presenting my credentials would be moot because you couldn't vet them anyway.

I urge you, now that you are aware that there is a difference between cold smoked salmon and Lox, to look into it deeper.

I don't know what is available in your neck of the woods but if you can get your hands on some real lox you will see that eating it is like the difference between eating a tuna sandwich and eating sushi.

It's important for all of us on this forum to protect the provenance of all the foods we eat, whether it's a kalamata olive, champagne, a Virginia ham, BBQ brisket or Lox. If we aren't guarding the traditions, the techniques and the locations then who is?

 

[pomah25]

Going back to the original Question, I use the the smoker featured in the below link.
Have had excellent results. Light it & forget it until the job is done.

http://www.bbq-brethren.com/forum/sh...ad.php?t=75692

The link does not seem to work, can you review it and resend it. Thanks!

 

[bigabyte]

Here's the correct link

 

[Rookie'48]

This is what I use for all of my cold smoking:

http://www.bbq-brethren.com/forum/showthread.php?t=69597