COOL SMOKE  - Masterclass - tep by step smoking guide

Equipment Converted COOL SMOKE fridge, and a cold beer in hand.   – see guide to setting up cold smoker fridge. Follow these instructions to ensure the fridge is set up safely and for optimum smoking

Butane gas burner,  A poker (long screwdriver, chainsaw file, some wire) and a metal scraper to clean the smoker if it gets blocked.

Wood pellets or chips. Use quality Hard wood pellets or wood chips available from any BBQ shop, hardware, camping store and many online shops.   Different woods can impart stunning aromas and flavours into your smoked fish. Buy a quality wood pellet to start, and use the same type for the first few batches while you are dialing things in to minimise variables till you get the hang…. Then go crazy!  Ironbark, wattle, Manuka, pecan, Mesquite, Oak, apple, cherry and so much more!

TIP: Warning  Do not use treated timer, chainsaw dust (contaminated with bar oil), pine or other softwood (which is resinous).  Only use hardwood, not soft or resinous wood as it may create harmful fumes or excess resin and tannins which will block up your smoker

2. Hang (or rest on racks) your cured fish using stainless wire hooks 

>>>>> ADD TO CART <<<<<

3. Burn Baby, burn!  Light that thang!  Usually 30 seconds on each side hole is enough to get it smoking.  Open the fridge and check the smoke.  Repeat if necessary.  I check a minute later, then in 5 minutes and again in 30 then every hour after that.  Cold smoke pellet smoker tubes and smokers can tend to go out. To be honest, it doest really matter if you light it and go away (or to bed) and come back some hours later and its gone out….. just re light it.   Depending on the pellets you use you will get 6 + hours out of one COOL SMOKE full of pellets.  Simply give it a bit of a shake and a clean, ensure the tiny air tube is clean using your wire, fill it up and light it again.  

TIP.  In humid climates, ensure your pellets are stored in a sealed bag, to reduce absorption of moisture which will minimise steam/condensation during smoking.  Steam and condensation wil cause the pellets in the tube to swell, and may cause the tube to become blocked.  I normally give the pellets a “poke” to free up any blockages every hour or so during the smoking process.

Adjust the air pump flow to high initially to really get a good smoulder going, and this can be turned down later to achieve a longer burn.

TIP.  If the smoker is going out, keep the pump on high and ensure the air vent is open. Use another brand/type of pellets if you are still having problems.

COLD SMOKE TIMES

How smoky do you like it??   Start with a 6 – 12 hour smoke.   Remove some of the fish and smoke another 12 hours.   Leave the last bit in the smoker and smoke a further 12 hours.  This will give you a really good indication of smoke times and results.  From there, you can vary the smoke times depending on the level of smoke flavour that suits your preference.

LET IT MELLOW!

The smoke will produce a significant amount of dark tacky residue on the inside of your fridge.  This is normal.  When the fish first comes out of the smoker, its ready to eat!  However, just like a good wine, time can improve the flavour.  The smoke flavours will mellow, and further infuse into your fish during the hours and days after its smoked.  

This guide aims to provide a simplified and dependable step by step process to get you consistently producing premium quality cold smoked fish and other foods.   As you learn and grow, you may wish to experiment further, the only rule being to enjoy it.  Good luck, and send us your photos!!