COLD SMOKE QUESTION ABOUT MEAT?!
WHAT IS COLD SMOKING,IS IT THE SAME AS INDIRECT GRILLING AND SMOKE FROM A FIRE BOX!?Www@FoodAQ@Com
Answers:
As a former chef and having done alot of meat, fish and even veggie smoking, the cold smoked food is done for a longer time, at a temperature under 100 d F and is ina no direct path to the smoke, fish is cold smoked mainly, meats are mostly hot or direct smoked, as they need the intense smoke and heat to both flavour and cook them, hot smoked salmon is fully cooked and is nice, but not the same texture and cannot be cut like cold smoked salmon or just cured salmon which lox or Nova Lox is, it is does not get smoked, as is grav lax another preserved type of salmon, ham, sausage and other smoked meat are either fully cooked or cooked and then finished by boiling or steaming!.Www@FoodAQ@Com
Cold smoking is indirect smoking!. The smoke goes through some sort of chute or pipe before it actually gets to the food so it isn't hot hence the term "cold" (obviously)
It is often used so as not to (over) cook whatever food is being smoked,
Indirect grilling is grilling over indirect (but still hot) heat!. Not the same
All smokers, hot or cold, need a firebox to generate the smokeWww@FoodAQ@Com
It is often used so as not to (over) cook whatever food is being smoked,
Indirect grilling is grilling over indirect (but still hot) heat!. Not the same
All smokers, hot or cold, need a firebox to generate the smokeWww@FoodAQ@Com
Although your question is clearly in the wrong section, I did check and this was the section YA guided it to!.
Cold smoking is using smoke without much heat!. When cold smoking you aren't cooking the food!. I cold smoke my chile peppers at the end of growing season harvest over mesquite wood before I dehydrate and turn them into powder!.
"All smokers, hot or cold, need a firebox to generate the smoke"---untrue!. I'm not even sure what a firebox is!. I control the temp!. by the quantity of charcoal!. You can create a large amount of smoke using only a half dozen briquets!. I put the water soaked wood directly on the coals!.
EDIT: I looked up firebox and not all smokers are of that variety!.Www@FoodAQ@Com
Cold smoking is using smoke without much heat!. When cold smoking you aren't cooking the food!. I cold smoke my chile peppers at the end of growing season harvest over mesquite wood before I dehydrate and turn them into powder!.
"All smokers, hot or cold, need a firebox to generate the smoke"---untrue!. I'm not even sure what a firebox is!. I control the temp!. by the quantity of charcoal!. You can create a large amount of smoke using only a half dozen briquets!. I put the water soaked wood directly on the coals!.
EDIT: I looked up firebox and not all smokers are of that variety!.Www@FoodAQ@Com
Wrong category pal!. Just try food and drink!.Www@FoodAQ@Com