Who’s into their hot and cold smoking?
- Thread starter Hoddy
- Start date
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Just noticed this thread. I do a reasonable amount of low and slow smoking on my water smoker (Weber Smokey mountain). Mostly pulled pork, the odd Brisket and some ribs. I do have plans for Turkey/fish/lamb shoulder, just haven't got round to it yet.
May I recommend this gadget as a suitable Cold Smoker for the above ...
I use mine (with a larger smoke chamber) throughout the winter when it's just too cold and miserable to go outside.
When it comes to meat that needs "long and slow" I cold smoke the meat an hour or so first and then put it in an old fashioned self-basting tin and allow it to roast in the kitchen oven for five or six hours.
BTW, even SWMBO doesn't complain that the kitchen smells like a smoke-shed IF the basting-tin is completely wrapped in aluminium foil before starting the cooking; and then allowed to cool before unwrapping.
Enjoy.
