Anyone used one of these yet? Just shown up in the uk, look excellent, ive just ordered mine.

Thanks

Just put some cheese on...

3 Cheeses, 2 types of Cheddar and some Red Leicester


On the WSM, no water pan in and I will rest the smoke generator on the lower grill grate.


Cheese in, lid on!


Smoke generator going in, just need to close the door and wait for 2-3 hours... simple!

How did the cheese turn out?

I noticed this video of the ProQ cold smoke generator:

Video

I wondered whether the candle is just used for lighting the wood dust, or do you have to leave it burning?

-Mark.

The candle is just to get the wood started.

Cheese is now off the smoker, I usually let it rest overnight, so will let you know how it tastes tomorrow, just have to keep the critters off it until then.

wow they look excellent, have you done any fish with it yet, or anything else?

mine should show up this week, weekend of smoking coming up

This looks way cool. I've always wanted to play with cold smoking, esp for salmon. Is it possibe to get dust refills outside the UK?

quote:

Originally posted by ozza:
wow they look excellent, have you done any fish with it yet, or anything else?

mine should show up this week, weekend of smoking coming up

Still working on other recipes, I want to try some Salmon this week.

quote:

Originally posted by Michael G.:
This looks way cool. I've always wanted to play with cold smoking, esp for salmon. Is it possibe to get dust refills outside the UK?

Smokinlicious dust works great, loads of varieties to choose from and it's available in Canada.

quote:

Originally posted by Ian Mack:

quote:

Originally posted by ozza:
wow they look excellent, have you done any fish with it yet, or anything else?

mine should show up this week, weekend of smoking coming up

Still working on other recipes, I want to try some Salmon this week.

let us know how it goes, ive just ordered "Home Smoking and Curing (Hardcover)
by Keith Erlandson" from Amazon, got some pretty good reviews so happy to share info on it.

looks great! I may have to order one of these. Hmmm, I wonder if the wood dust I can get here will work well.

Got a nice piece of Salmon from the supermarket, so after the tedious
job of scaling the side... why don't people here do the job before they
sell the fish (I'm happy to prepare fish that I have caught)???



Anyways, put it a dry cure mixture, some coarse salt, sugar and a bit
of black pepper. I will leave this in the fridge overnight, then it's
on to the smoker for at least 8 hours tomorrow.







I've just taken the salmon out of the fridge,washed the salt off and it's now gone into the smoker... I'll post the results in about 10 hours time.

doing some cheese today, yummy

Just took the cheese out, had to try a sneeky piece OMG, stunning!!!

thanks Mack, right im gonna put some cooked prawns in to see what they come out like

If you think it's stunning now... wait till you taste it tomorrow.
I have some salmon on at the mo, due to come off in around 3 hours time.

quote:

Originally posted by Ian Mack:
If you think it's stunning now... wait till you taste it tomorrow.
I have some salmon on at the mo, due to come off in around 3 hours time.

so.... how'd it turn out?

It turned out great!

In fact I'm tucking into some right now (smoked salmon on toast for lunch).

Ian, do you leave the vents open or closed? And there is no lit charcoal at all right? Does the smoker give off any heat?

That salmon looks great.

Here's another reference that shows a trial of the ProQ generator:

ProQ Smoke Generator

quote:

Originally posted by Dave L.:
Ian, do you leave the vents open or closed? And there is no lit charcoal at all right? Does the smoker give off any heat?

no heat source, the wood simply smoulders creating smoke, id imagine the vents are closed (were when i did cheese)

This has got to be the most simplist yet produces the most awesome results ive ever had, so good people are telling me they would pay for cheese, prawns and anything else I produce, i can see this little baby paying for itself within weeks.

Mac, stunning invention fella, onto Salmon next week

quote:

Originally posted by Dave L.:
Ian, do you leave the vents open or closed? And there is no lit charcoal at all right? Does the smoker give off any heat?

Dave, 1 bottom vent open and the top vent just cracked, the principle is...
The amount of smoke required to flavour food is minimal, basically you need as much smoke going out as the amount going in.