British BBQ Society Forums

Been looking at cold smoking some bacon/fish/cheese, seen a proq cold smoke generator that can cold
smoke for upto 10 hours in one go. Has anyone tried using this on a kettle? Or would I be better off buying
the cardboard box setup that they sell?

Regards,

Gary

There is no reason that i can see that would suggest this cant be done on the kettle, go for it

hifigary wrote:Been looking at cold smoking some bacon/fish/cheese, seen a proq cold smoke generator that can cold
smoke for upto 10 hours in one go. Has anyone tried using this on a kettle? Or would I be better off buying
the cardboard box setup that they sell?

Regards,

Gary

There are loads of plans on t'internet for a smoking cupboard, all you really need is the shelving and a relatively airtight container.

The Pro Q unit is excellent for cold smoking in a covered BBQ. I've had well over 12 hours smoke out of that little thing.

Thanks for the replies - looks like I will order the unit and give it a go.

Having bought some kippers from a Grimsby smokehouse last week I want to try and
have a go at home and smoke my own fish.

When you buy it? make sure you get the book with it as well as you get some great info out of it.

Eddie

I've done smoke salmon smoked for 36 hours with this unit - but this was during the winter so ambient temperatures allowed the fish to be outside for that period of time. This week I oak-smoked some of my home-cured bacon - only gave it two hours in the smoke - it could have taken more - but this was the first time I'd done it and didn't want to over-power the bacon's flavour. It gave it a nice subtle oak-smokey finish. Next time I am going to maple-cure the bacon & then smoke half of it with maple wood too. I've also given steaks some cold oak smoke prior to cooking - an hour or so is enough to really change the meat's flavour - worth a go too....

That is pretty much my plan - like the idea of curing and smoking my own bacon. Do you use it on the BBQ? Or
the cardboard smokebox you can get for it?

A friend of mine smoked some cheese in a kettle. He had a biscuit tin with half a dozen small holes in the lid filled with sawdust and he started it all smoking with a soldering iron. I don't remember how long a smoke he got but I do remember him telling me that it took ages for the smell of the smoke to disappear from his fridge when the cheese went back in afterwards He loved the smell in the fridge but his other half wasn't too keen

All the best,

Lee

hifigary wrote:That is pretty much my plan - like the idea of curing and smoking my own bacon. Do you use it on the BBQ? Or
the cardboard smokebox you can get for it?

I use it in my Kamado Joe - but same principle in any BBQ with a lid.