EGGARY Posted August 5, 2014 Report Share Posted August 5, 2014 The Jewish Holidays are around the corner and we do Break-the-Fast at our house. I am not a Lox person but we serve it Bagels and Cream Cheese. I have seen videos on how to cure Salmon. I would like to give it a try and make Smoked Salmon/Lox. The issue is Cold Smoking the Salmon. What is/are the best ways to go about Cold Smoking on the KK ? Thanks. Quote Link to comment Share on other sites More sharing options...
tony b Posted August 6, 2014 Report Share Posted August 6, 2014 Looking in the Seafood thread for tips on smoking salmon. "Cold" is a relative term. Here we generally mean in the 140-160F range on the grill. Good smoked salmon needs to be brined and then pulled out and set next to a fan to set the pellicle so the smoke adheres to the fish. Quote Link to comment Share on other sites More sharing options...
dstr8 Posted August 6, 2014 Report Share Posted August 6, 2014 I get great results, too, with a dry rub cure for salmon (Alton Brown's recipe). But per tony b all my salmon gets smoked at 150-ish*F...unless I'm intentionally doing a hot smoke process for dinner entree type fare. Not sure, since I've never done it, how you'd get a KK or similar to hold 100*F for longer period of time for "cold" smoking. But I'll be watching this thread to see the ideas pour in I would think you'd need a two chamber smoker for good cold smoking... Quote Link to comment Share on other sites More sharing options...
tony b Posted August 7, 2014 Report Share Posted August 7, 2014 I've cold smoked salmon and almonds, but not cheese. That's a real "cold" smoke in the 100F range. So, like dstr8, I'm looking for suggestions on how to get temps down that low and hold them. Quote Link to comment Share on other sites More sharing options...
Loquitur Posted August 8, 2014 Report Share Posted August 8, 2014 I believe I recall some posts in the Stoker Guru debate stating one of the advantages of the Stoker is the ability to maintain low temps in the 100 deg range. Can't say I've tried it but maybe someone else has and can tell us about it. Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted August 15, 2014 Report Share Posted August 15, 2014 I did some cheeses a while back. From what I can remember, I used a big pan of ice on the lower grate, then set the sear grate over the ice pan and placed the cheeses on there. I think naked whiz has a write up on smoking cheese on his site. I also did jerky by lighting only the end of a stick of KKEC, (I actually used a rod to stack the older style short pieces but I bet you could do it easily with one stick of the new longer pieces). I then set smoke wood up against it , and opened up the too vent to get more airflow ( dry the jerky ) and keep temps down. Worked well. (There's a thread on here with pics) I think with a few blocks of dry ice, or a pan of conventional ice that you replenish as needed inside the grill, and using a tiny heat source - like lighting just one end of a KKEC stick, you'd be able to keep temps down. Quote Link to comment Share on other sites More sharing options...
EGGARY Posted August 17, 2014 Author Report Share Posted August 17, 2014 I have seen a product called A-MAZE-N Smoker. Can use either pellets or sawdust. I would be looking for a temperature of 75-90. Quote Link to comment Share on other sites More sharing options...
Barometer Posted August 18, 2014 Report Share Posted August 18, 2014 I suggest you try this solution already on the forum. http://komodokamado.com/forum/topic/2540-bj-on-a-kk-beef-jerky/?hl=%2Bcold+%2Bsmoke#entry27245 I have used this method with a BBQ Guru to keep very low temperatures for making cipotles. Simon 1 Quote Link to comment Share on other sites More sharing options...
