08-10-2011, 07:23 PM
With the chimney set up make sure you don't hang the meat too high as the smoke will cool down and you'll end up cold smoking the product which only flavours it but doesn't cook it. For some products this is ok, as the early prep work takes care of this.
Hot smoking, is literally that and cooks and flavours with hot smoke. The choice of which method to use is usually determined by what product you are making.
Check out wikipedia.org/wiki/Smoking_(cooking), for a more detailed explanation of the differences also check out the National Center for Home Food Preservation @ http://www.uga.edu/nchfp/how/cure_smoke.html (Recipes as well as info). For more techniques/recipes an old but good book is Don Holm's Book of Food Drying, Pickling and Smoke Curing which you can get @
http://www.booktopia.com.au/don-holm-s-b...42508.html
I think I'll give the chimney idea a go when I finish my outdoor kitchen, I,m thinking that with a long enough chimney you'll be able to both hot and cold smoke. Two way's of doing this I can think of by placing a door(s) with grates across the chimney inside them. The lower ones for hot smoking,upper for cold.
Alternatively by rigging a pulley system of some kind over the chimney to lower the product to the correct height. Either just hang the product or suspend it in a basket. Have to do some experimentation with thermometer etc.
Hot smoking, is literally that and cooks and flavours with hot smoke. The choice of which method to use is usually determined by what product you are making.
Check out wikipedia.org/wiki/Smoking_(cooking), for a more detailed explanation of the differences also check out the National Center for Home Food Preservation @ http://www.uga.edu/nchfp/how/cure_smoke.html (Recipes as well as info). For more techniques/recipes an old but good book is Don Holm's Book of Food Drying, Pickling and Smoke Curing which you can get @
http://www.booktopia.com.au/don-holm-s-b...42508.html
I think I'll give the chimney idea a go when I finish my outdoor kitchen, I,m thinking that with a long enough chimney you'll be able to both hot and cold smoke. Two way's of doing this I can think of by placing a door(s) with grates across the chimney inside them. The lower ones for hot smoking,upper for cold.
Alternatively by rigging a pulley system of some kind over the chimney to lower the product to the correct height. Either just hang the product or suspend it in a basket. Have to do some experimentation with thermometer etc.
