Keen BBQer just discovering smoking

[old_n_crusty]

Hi Everyone
I've been a keen BBQ-er for ages, both at home and on camping holidays. I've just discovered curing and preserving and successfully cured my first streaky bacon which was delicious. Now I want to try smoking the next slab.
I stumbled on the forum while searching for advice on cold smoking using a kettle BBQ.
Any advice on cold smoking would be welcome (I've just ordered a Proq cold smoker from Sous Chef) and have both a Weber BBQ and a Kingsford BBQ with a height adjustable charcoal pan.
My other project is to build a tandoori oven in a dustbin (as shown by Jimmy Doherty on TV).
I do worry sometimes that I'm trying too many new things at 63 but then I think if I don't do it now I never will.
Cheers
Ian
P.S. As for hot smoking, I suppose we all do that anyway and are probably good at it.

[robgunby]

Hi Ian!

Never too many new things, that's what life is all about

Your ProQ CSG will work in anything with a lid so long as there is a little bit of airflow so as not to starve the ember of oxygen, so a kettle should work fine. They do generate a tiny bit of heat, so bear that in mind when picking a chamber, but a large kettle should be fine. Similarly so would a dustbin.

Word to the wise about building a trash can tandoori - make sure you use ungalvanised metal, as zinc fumes are not good.

Have a crack at smoked salmon - it's extremely easy to do, and soooo rewarding, I have found my home cured smoked salmon tastes far better than anything I've bought in a shop, and that's just with farmed salmon off the supermarket fish counter!

Welcome, have fun, and good luck!

[Toby]

Welcome to the forum!

[ConorD]

Welcome dude - I'm looking forward to seeing the Tandoor once up and running.