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Coldsmoker Pictures

A selection of cold smoker pictures showing some more detail of the smoker and smoke generator with a few pictures showing the preparation of the filets and cure. Enjoy.......! You can make the same smoker fed from a subterranian smoke pipe connected to a remote fire pit, Known as a Fire Pit Smoker. It's also possible to use a modified oil barrel as a smoker Oil Barrel Smoker


This is the smoker fired up and working with a faint whiff of smoke coming from the lower part of the door.	Before the maiden voyage, door open showing the smoke spreader and inner sealing on the feather edge board.	Close up shot of the smoke spreader. This addition allows the smoke to percolate up through the smoker evenly across its whole cross section.


Back of the smoker.	Looking up at the connection point for the smoke tube	Internal structore of the smoker showing the dowels and the food racks in situ.


looking up into the upper part of thhe cabinet note the hanging dowels.	The smoke generator with the sawdust basket in place and the lid removed.	Lighting the sawdust using a blow torch just to make extra double sure it catches.


Lighting the sawdust. Note the sawdust basket is only half full as this was the inaugrual smoke and Ididn't want to use all my dust on this test smoke.	Sawdust catching and time to close the lid on the smoke generator.	First whisps of smoke


A nice head of smoke in the main cabinet. evenly spread by the smoke spreader. This is really good.	Smoke generator connected to the cold smoker. Look carefully and you can see smoke coming from the top.	Smoke generator warming up. most of the smoke's heat is lost through the pipe.


Cooking salt, demerara sugar and dill. 3 to 1 salt - sugar mix	The salt, sugar and dill cure all mixed in a bole ready for use.	Taking a thin slice of smoked salmon. Nice.


Thin cut smoked salmon	fillet after a light smoking. This didn't last very long at all	one of the fillets wasn't pin boned. if you look carefully you can see a pin bone protruding where the fillet has been cut in half.


Fresh dill chopped and mixed in with the salt and suger cure to add extra flavour to the fish.	Pin boning the fillet before curing. This can be done after salting or brining if desired.	Close up of pin bones using the long nose pliers to remove them one by one. This can take a little time.


The fillets laid onto a thin layer of the cure	At the beginning of salting showing the fillets completely coverd with the cure.	Filets after salting and washing. They have been patted dry with kitchen roll. These should be dried for a minimum of 24 hours.