Go to the Article: Tips & Tricks: Build an Easy and Inexpensive Portable Cold Smoker
Man this looks and sounds like a great idea, especially using a hotel pan. To think you can use something like this for a smoker, sousvide, steamer, etc, and then clean it up for the next thing makes it a versatile tool. I used a smaller pan to make a sousvide beef stock inserted into a larger plastic cambro getup.
I have a question though, when using a 6" hotel pan for cold smoking should the perforated insert be 4" or 2 1/2" deep?
Thanks again,
ePop
Either depth works well. The 2.5in gets you a little further up from the heat source though.
That was my thought.
How would I use this to smoke salt or sugar? Would be be better to make a light slurry out of either and then grind it in a spice grinder after smoking, or will dry crystals pick up the smoke?
Can we smoke frozen raw meat ..will it absorb the flavor?
Sure can.
Best to just throw a tray of it in the smoker.. give it a stir every 15 min.
Awesome - thank you!
Sadly can't do. I love cold smoking but my tiny widowless kitchen won't allow for anything like that. For once I'll happily stick with the Breville smoking gun.
Had some success with a similar technique (albeit on a smaller scale last summer out by a pool) cigar-smoking a cinnamon custard for ice cream.
So it seems "cold smoking" is not a viable option in Dubai when it's 42C outside before you start the fire.
Doesn’t it get reasonable at night ?
