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Dummie ?, but ,I gotta ASK...what's the diff?

 
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Frosty
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PostPosted: Nov 14 2006    Post subject: Dummie ?, but ,I gotta ASK...what's the diff? Reply with quote

between a "Cold " smoker & a "Hot" one ? Question
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SoEzzy
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PostPosted: Nov 14 2006    Post subject: Reply with quote

Temperature. Laughing

Cold smoked is normally refering to temperatures under 100 F.

Hot smoking is normally above 180.

So there must be a "middle smoking" that nobody refers to, that covers 100 - 180 F, right in the danger zone for active bacterial growth, (probably why nobody is left alive to talk about it).
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Last edited by SoEzzy on Nov 14 2006; edited 1 time in total
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Big Mark
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PostPosted: Nov 14 2006    Post subject: Re: Dummie ?, but ,I gotta ASK...what's the diff? Reply with quote

FrostyChalet wrote:
between a "Cold " smoker & a "Hot" one ? Question

I'm very new to this but as I think it is.....
Cold smoke is done at a very low temperature normally in an offset smoker, where as a hot smoke is...you guest it HOT and can be done in a vertical or offset.
I may be wrong so wait for others to confirm Wink

EDIT
SoEzzy, you type too damb quick Laughing
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Frosty
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PostPosted: Nov 14 2006    Post subject: Reply with quote

forgive my stupidity..but..how will a 100` box get the meat to 170` ? Must take forever...
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SoEzzy
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PostPosted: Nov 14 2006    Post subject: Reply with quote

If you are cold smoking you are not aiming for 170 you are looking at longer time and or salt cure as well. The salt (or salt and / or sugar) cure can be dry or wet, salt packed around hams or loin or bacon, or to "corn" beef brisket, will draw out some of the liquid from the meat and will cure the meat over 2 - 3 weeks.

This needs to be done in a sterile environment, on curing racks, google "home made bacon" to grab an idea.

The other form of salt and / or sugar cure is wet curing or brining, still takes a week or more, can be used in connection with injecting the brine, like Corned beef and pastrami, Canadian Bacon, etc.

When bacon is being cold smoked you will read of times over days not hours.

Old Dave was showing some cold smoked cheese he had done 80 for 90 minutes.
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Big Mike
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PostPosted: Nov 15 2006    Post subject: Reply with quote

Cold smoking is also how you smoke cheese.
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wnkt
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PostPosted: Nov 15 2006    Post subject: Reply with quote

Also, Cold smoking is for CURING not COOKING. think "Hickory Smoked Bacon"....you still have to cook it before eating.

Or...cold smoking is for things that cant take higher heat, like cheese.
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Bedlam BBQ
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PostPosted: Nov 15 2006    Post subject: Reply with quote

I sure have been trying to convince my dad that you can't "hot" smoke cheese. He just puts a large chunk of cheese in a metal pan and "hot" smokes it. Yes, it melts into a puddle. He then puts it in the fridge to cool and harden back up. But I'm thinking doing it his way may break down some of the textures of the cheese -- I know I sure don't like to eat it afterwards.
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troystr68
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PostPosted: Nov 15 2006    Post subject: Reply with quote

also cold smoking yields tougher meat that hot smoking if you want it juicy and tender don't cold smoke
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Gourmet-Gator
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PostPosted: Nov 16 2006    Post subject: Reply with quote

Frosty, remember there are no stupid questions, the only stupid question, is the one you DON'T ask. Theres no shame in not knowing, hell even I dont' know everything...but don't tell my wife!!! Very Happy
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SmokinOkie
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PostPosted: Nov 17 2006    Post subject: Reply with quote

troystr68 wrote:
also cold smoking yields tougher meat that hot smoking if you want it juicy and tender don't cold smoke


?????

Now sure about what you mean, how about an example? Not seen a tenderness problem with anything I've cold smoked.

CS/HS are just two different methods for achieving something. Heck I combine them too. Cold smoke steak too get a good deep smoke flavor then finish it hot. No problem with it being tough.

SStory, you made me laugh...Hot smoked cheese. Guess you can take it out and roll it back up after it cools. But yes, for me that's a very different texture. Real smoked cheese is great. A lot of the commercial stuff you see in deli's (with the perfect waffle pattern) actually was sprayed with liquid smoke.
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Notnutts
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PostPosted: Nov 17 2006    Post subject: Reply with quote

Gourmet-Gator wrote:
Frosty, remember there are no stupid questions, the only stupid question, is the one you DON'T ask. Theres no shame in not knowing, hell even I dont' know everything...but don't tell my wife!!! Very Happy


I always told the young airmen working for me "there are no dumb questions, just dumb people!" Shocked
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