Taku has such an aggressively pleasant demeanor. I just finished taking a super stressful final, and five minutes into this video I was already relaxed again. Keep up the amazing work!
My old boss and I used to cold smoke in an old fridge. Coffee can for the wood little pipe in the fridge. Our goal temp was about 85 degrees. The smaller heat source really helped with that.
You are the only chef I watch and subscribe to youtube. I like all your videos. I love Jocelyn because she's not picky eater. More videos to upload please!😊 Love love from Ph❤
Your videos have such a calm vibe to them and I appreciate them so much! My husband is also a chef and we love to watch your channel! Even better seeing another woman fishing and doing the dirty work is refreshing to see!! My husband and I love the outdoors so your videos hit real close to home!! 😊 Keep up the great videos!!
Taku, a good $30-$40ish dollars spent would be towards a smoke tube for pellet smokers. Or any enclosed chamber where you want to trap smoke. You can just fill it with pellets of your desire, and get essentially 0 heat from the pellets smoldering. Lots of pitmasters use it for cold smoking cheese. Amaze n smoke tube or something like that. Look it up on amazon, cheap but effective!
Awesome to see how far this channel has come. I'm not much of an outdoors person, but I really enjoy watching these videos. Hopefully next year you hit 1 million subs!
Wow. 49C. I always had it in my mind that mid 20s was the max. I've done the Alton Brown method of a cast iron pan on the brick patio with a cardboard box and dryer vent attached over it with 3 lit briquettes and wood chips. For me, the dryer vent goes back to the lid vents of a weber kettle. Also, leaving the cured salmon to dry a bit in the fridge and form a tacky surface for better smoke adhesion.
love the channel, you can wrap the pipe with a wet towel or rags to keep the smoke at a lower temperature. also keep the pipe off the grill as the grill is hot.
Taku, to cold smoke in your regular smoker use aluminum foil pan to hold your wood chips for flavor you want. place this under your grille cook surface and light it then blow the flame out so it burns very slowly. Add your salmon, shrimp or whatever on your grilling surface so when the chips burn the low heat and smoke stay inside the smoker for the most part smoking your food. When I worked as a chef we would do this right on the stove using the aluminum foil baking pans one upside down on the other with a wire rack holding the food to be smoked.
Geez Taku, I've watched every video you've ever made and I've NEVER seen a meal that you've made that didn't make my mouth water and make me a little jelly!! You rock my friend. I love your new sweaters and I will be on my way over to grab one. Cheers.
Taku, I never miss a single video and they just get better and more fun. I also love the fact that you do colabs with other you tubers that I already watch. I have a request for a future video. I am a home sushi maker and have been for years. I was recently gifted with a very expensive and beautiful Hangiri. It would be awesome if you could produce a video on the proper care, use and maintenance of all the various sushi gear as well as recommendations for gear to have on hand. My fingers are crossed. Keep up the great work. I always look forward to the next video.
good idea, ideal temp is about 20 degres celtius. looks delicius. i youse a rack stand, wrapt in clingfilm, smoke from the bottem, low smoke for 2 days, salting is perfect. looks great
Check out the A-Maze-N tube for pellets its what i use to cold smoke cheese in my grill and less complicated. I use a the smaller tube and get 2 hours of smoke before having to refill the tube
I may try this next time I smoke some salmon. It usually takes me about a week normally. But I usually do do a gravlox then smoke it for like a nova lox. The last time it took about four days to cure, cold smoked it for about 24 hours, then wrapped it for about 2 days before couldn't take any more! So delicious!
You should put a small sheet tray of ice with a rack so you can put the salmon over it to keep the temps down. Used to do something similar with a baking proof box to cold smoke stuff.
Interesting cold smoke idea. I'm guessing that if you really wanted the smoke to be cooler going to the pizza oven, you could use a longer duct from the smoker to the pizza oven or you could get more involved and run the duct through a styrofoam ice chest full of ice, just cut out enter and exit holes about center of the ice chest so the ducting runs lengthwise or via the longer dimension. Great toppings for the salmon too ! Peace.
I finally got some quality sushi rice and rice vinegar to make my own rolls because of this channel. I'm definitely going to perfect some of these recipes. Thanks as always!
Take a big container (like a big tub or maybe an ice chest) place the flexible conduit in the tub and cover it with ice The heat from the conduit will melt the ice, but you can just dump more ice in and let the water go into your garden.
Ha ha! Jocelyn likes “you go with that smoke thing. I’m not involved in that...”. That gangster smoker is the bomb though! I’ve seen smoking it in a shallow pan with ice with a smaller pan in the center. Idea!😊
I use the Amazing Smoker Tube to cold smoke. I have a Treager and find that it does not smoke as much as I would like. I fill the smoker tube with the pellets that I want and use it when hot smoking or the smoker tube by it's self when cold smoke like for Lox or smoking cheese...
Eating a fish while wearing a print of the actual fish on your chest while seated in front of a print of the actual fish on the wall behind you. Awesome👍👍
plz tell me we are getting a LONG gardening update soon XD talk about how often you have to water, fertilize, crop rotation between seasons, weeding, watching for bugs and looking for sustainable ways to fight them not using chemical pesticides....etc as always amazing video...and that is gorgeous, plating, filming, editing....host is good too ;) 420k....you have done so well, you two
The way he was explaining at the end was reminiscent of Gordon Ramsay. I feel like I’m going to see you on TV someday. I work as a sushi chef in Santa Rosa! Not as good as you though. Love your content.
Every dish you make is truly a work of art. I do a similar cure using brown sugar instead of a white sugar. I also cheat by using a little liquid smoke with the cure.
I did that using a NEW dryer flex hose from my stack to a copy paper box with my salmon on a grill inside. The box was 6’ away. Worked out great. And you can smoke cheese too. Ok. I posted my comment right before you went to Home Depot LOL
If you don't have the pizza section, you can also attach the pipe to a weber kettle grill. Tape around the vent. I do think on my pellet smoker and it works well.
Another good way for a cold smoke with a pellet smoker, is to get a smoke tube from amazon they're pretty cheap and don't change the internal temp, and can run for around 5 hours when filled all the way. Pellet smokers tend to move the smoke really fast and the smoke tube gives that extra smoke flavor that you would usually get from a traditional smoker. So keep the grill off, fill the tube with with pellets, light it up, and there you go nice clean cold smoke. A great and easy way to light it is to use a heat gun btw since your going to be sitting there with a lighter for a while for it to catch.
When I make Lox I put salmon salt, dill and sugar in the refrigerator for about 4 days of course you layer the salmon and turn every day, make sure the container is sealed and weighted down on top,it comes out just like if you buy from a wholesaler.👍🏻👏🏼❤️😷
Great hack, will have to give that a go on my CC24. Selecting Low Smoke would have given you the same amount of smoke at an even lower temperature. Good for cheeses and nuts, too!
Awesome video! Check out the amazen tube smokers. It's a stainless steel mesh tube you can fill with pellets. It allows you to cold smoke on any grill or to add smoke to a gas or charcoal grill.
I have a cold smoker and a pellet grill. I got a $12 cold smoke tube off Amazon that turns the pellet smoker into a cold smoker and it works just as good
mcguyvers his insane grill that i'm already jealous of (i want all my appliances to have wifi, and meat thermometers, even my washing machine should have a meat thermometer) to smoke salmon, amazing.
You could also buy a cheap woodchip/pellet tube to do cold smokes. They're about 8 to 20 bucks and you can do it on your grill and the temp inside doesn't get that hot: especially if you put ice and water beneath your meat to maintain a lower temp.
you can mess around with the length on the cold smoke and can create a wonderful array of textures throughout a filet. leaves you with ends that are almost jerky like and an inside that is still super tender and soft.
@@OutdoorChefLife one thing I think would be cool would be to do some smoked sea salt and other smoked spices and flavoring/sauce stuff - along with the catch and cook, of course. Either way, you guys are awesome!
You guys have the best show on the interwebs. Just ordered myself a Christmas gift hoodie, yahoooo. Come to Kentucky for epic smallmouth bass fishing. ✌
Dude this is awesome. A great choice for moving the smoke those semirigid pipes will definitely move heat from the smoke to the air around it. Big tip if you want to bring the temperature a bit more. Use a longer run and go around the back of the grill instead of over the top. The Grill lid is transferring some heat back into the smoke. You might have to use a table or something behind the grill to keep the pipe from dipping down and back up again. Not sure if the grill has a forced airflow or not so keeping the airflow as straight as possible should help.
Taku has such an aggressively pleasant demeanor. I just finished taking a super stressful final, and five minutes into this video I was already relaxed again. Keep up the amazing work!
aggressively pleasant?
Backyard chef life lol.. right on! Good vid, keep it coming.
Thanks for sharing her garden
Taku : how is it?
Jocelyn : Well... artichoke is good.
My old boss and I used to cold smoke in an old fridge. Coffee can for the wood little pipe in the fridge. Our goal temp was about 85 degrees. The smaller heat source really helped with that.
Oh my goodness. My mouth and my soul are salivating after watching this. So cool. Thanks for sharing your adventures with us!
You are the only chef I watch and subscribe to youtube. I like all your videos. I love Jocelyn because she's not picky eater. More videos to upload please!😊 Love love from Ph❤
If you want it colder juste make the tube longer and not sit on the hot part on the left and it will be colder at the end. Cheers ^^
could also try putting a water pan in the main box as a heat sink
I was thinking ice catch like a bong but these are both better ideas.
Darn. Beat me to it. I agree.
When you're super genuine and chill with your subs they will always show the love back. You get back the energy you put out
Love the channel fr
Your videos have such a calm vibe to them and I appreciate them so much! My husband is also a chef and we love to watch your channel! Even better seeing another woman fishing and doing the dirty work is refreshing to see!! My husband and I love the outdoors so your videos hit real close to home!! 😊 Keep up the great videos!!
Taku, a good $30-$40ish dollars spent would be towards a smoke tube for pellet smokers. Or any enclosed chamber where you want to trap smoke. You can just fill it with pellets of your desire, and get essentially 0 heat from the pellets smoldering. Lots of pitmasters use it for cold smoking cheese. Amaze n smoke tube or something like that. Look it up on amazon, cheap but effective!
Agreed! I use one to cold on my smoker or gas grill.
I love Jocelyns garden, it’s cool that you guys can grow year round!
A salmon breakfast is one of the ways to my heart! I couldn't wait to get home and watch this video.
What a pretty knife. There's something about campers and onions. All campers seem to love onions.
Awesome to see how far this channel has come. I'm not much of an outdoors person, but I really enjoy watching these videos. Hopefully next year you hit 1 million subs!
Taku, great idea on making a Cold smoker. Great idea . Jocelyn, we love your garden 🏡
taku, you and Jocelyn are amazing. thank you for all your vids
Nothing better than Taku’s Tuesday!
Great episode! I love cold-smoked salmon. Jocelyn, the garden's looking incredible!
Lol every time I watch your videos, I just can’t stop thinking about Fisherman’s life video when he said hello I’m Taku! Ahaha 🤣
I love watching you and Jocelyn! Keep it up Taku!👏🏻
Underrated TH-cam Channel - Keep up the great work bro!
Wow. 49C. I always had it in my mind that mid 20s was the max. I've done the Alton Brown method of a cast iron pan on the brick patio with a cardboard box and dryer vent attached over it with 3 lit briquettes and wood chips. For me, the dryer vent goes back to the lid vents of a weber kettle. Also, leaving the cured salmon to dry a bit in the fridge and form a tacky surface for better smoke adhesion.
love the channel, you can wrap the pipe with a wet towel or rags to keep the smoke at a lower temperature. also keep the pipe off the grill as the grill is hot.
Taku, to cold smoke in your regular smoker use aluminum foil pan to hold your wood chips for flavor you want. place this under your grille cook surface and light it then blow the flame out so it burns very slowly. Add your salmon, shrimp or whatever on your grilling surface so when the chips burn the low heat and smoke stay inside the smoker for the most part smoking your food. When I worked as a chef we would do this right on the stove using the aluminum foil baking pans one upside down on the other with a wire rack holding the food to be smoked.
Smoked salmon, artichoke heart, creamed cheese. My Jewish grandmother would be proud! MazelTov!
At work right now.. but cant wait to take my medication and watch this when I get off.
Wow. Great work with the smoke salmon and great breakfast. Really enjoyed your video.
You’re the best Taku and Jocelyn!!!!!!
I love that you use the eco friendly bags. We have to save the last few wild places we have.
Have a wonderful Christmas Taku and Jocelyn, and all of those Other wonderful people you have met on your travels. Happy Christmas.
Geez Taku, I've watched every video you've ever made and I've NEVER seen a meal that you've made that didn't make my mouth water and make me a little jelly!! You rock my friend. I love your new sweaters and I will be on my way over to grab one. Cheers.
Taku, I never miss a single video and they just get better and more fun. I also love the fact that you do colabs with other you tubers that I already watch. I have a request for a future video. I am a home sushi maker and have been for years. I was recently gifted with a very expensive and beautiful Hangiri. It would be awesome if you could produce a video on the proper care, use and maintenance of all the various sushi gear as well as recommendations for gear to have on hand. My fingers are crossed. Keep up the great work. I always look forward to the next video.
Got my bowl of cereal ready to watch Taiku make a Perfect Smoked Salmon....
in Malaysia, for breakfast we have nasi lemak. It is only 1 Malaysia Dollar. And this morning, i had 2 of them. hahaha
good idea, ideal temp is about 20 degres celtius. looks delicius. i youse a rack stand, wrapt in clingfilm, smoke from the bottem, low smoke for 2 days, salting is perfect. looks great
Love that you take care of the environment out of the water too like the packaging for your merch. Super awesome!
Check out the A-Maze-N tube for pellets its what i use to cold smoke cheese in my grill and less complicated. I use a the smaller tube and get 2 hours of smoke before having to refill the tube
yoooo i love your videos its so satisfying to watch keep it going
Hello from Alabama. Love your videos bro. Watching you from day one. Keep up the good work.
I may try this next time I smoke some salmon. It usually takes me about a week normally. But I usually do do a gravlox then smoke it for like a nova lox.
The last time it took about four days to cure, cold smoked it for about 24 hours, then wrapped it for about 2 days before couldn't take any more! So delicious!
That music at the end is great 👍
Best videos on TH-cam. Hands down.
Currently drooling watching you guys
Better content than any cooking channel I’ve ever seen
Taku: How is it? ( probably in regards to the salmon)
Jocelyn: The artichokes good..
Me: hahahaha
My son (a very keen fisherman) recommended your channel... now I'm hooked on it (No pun intended {: )
Thanks for sharing a very ingenius and practical way of smoking salmons.
Nice hack, looked delish! Makes my mouth water every time! Thanks, Taku and Jocelyn!
You should put a small sheet tray of ice with a rack so you can put the salmon over it to keep the temps down. Used to do something similar with a baking proof box to cold smoke stuff.
love the mood music with the vid , great touch thx for ongoing effort to provide unique and entertaining content love you guys
Interesting cold smoke idea. I'm guessing that if you really wanted the smoke to be cooler going to the pizza oven, you could use a longer duct from the smoker to the pizza oven or you could get more involved and run the duct through a styrofoam ice chest full of ice, just cut out enter and exit holes about center of the ice chest so the ducting runs lengthwise or via the longer dimension. Great toppings for the salmon too ! Peace.
Taku is blazed up at the beginning of this vid 🔥🔥🔥
You think vegetables and herbs is all that Jocelyn has growing in that garden? 🤣
#thehighest
That salmon print is awesome and its dope you actually caught the fish too!
Taku.. Saw this vid this morning wanted to wait to watch in my chill time. Camera work is lookin sick. Nice jobs guys. Love the channel, ✌️from OR.
I’ve missed you Taku! you’re videos so soothing !
Awesome episode! Loved that first bite and the crantzy sound!!!!!
That looks amazing! My grandpa introduced my to smoked salmon on a bagel and since then it’s always been nostalgic and one of my favs.
I finally got some quality sushi rice and rice vinegar to make my own rolls because of this channel. I'm definitely going to perfect some of these recipes. Thanks as always!
every video you guys make is art
Take a big container (like a big tub or maybe an ice chest) place the flexible conduit in the tub and cover it with ice The heat from the conduit will melt the ice, but you can just dump more ice in and let the water go into your garden.
Ha ha! Jocelyn likes “you go with that smoke thing. I’m not involved in that...”. That gangster smoker is the bomb though! I’ve seen smoking it in a shallow pan with ice with a smaller pan in the center. Idea!😊
I use the Amazing Smoker Tube to cold smoke. I have a Treager and find that it does not smoke as much as I would like. I fill the smoker tube with the pellets that I want and use it when hot smoking or the smoker tube by it's self when cold smoke like for Lox or smoking cheese...
Eating a fish while wearing a print of the actual fish on your chest while seated in front of a print of the actual fish on the wall behind you. Awesome👍👍
I think this is the most simple recipe i have ever seen! Great idea!!!
plz tell me we are getting a LONG gardening update soon XD talk about how often you have to water, fertilize, crop rotation between seasons, weeding, watching for bugs and looking for sustainable ways to fight them not using chemical pesticides....etc
as always amazing video...and that is gorgeous, plating, filming, editing....host is good too ;) 420k....you have done so well, you two
Nice knife and skills. That smoker is a great start to an outdoor kitchen. Watching from Central Alabama.
The way he was explaining at the end was reminiscent of Gordon Ramsay. I feel like I’m going to see you on TV someday. I work as a sushi chef in Santa Rosa! Not as good as you though. Love your content.
I can’t get enough of your videos so amazing and relaxing and inspirational. Thank you!
Not sure if you’ve done a video like this before but you should show us all your essential cooking and fishing equipment!
Every dish you make is truly a work of art. I do a similar cure using brown sugar instead of a white sugar. I also cheat by using a little liquid smoke with the cure.
This is one of your best videos. Learned a ton. I always wanted to cold smoke a salmon and I dig the hack. Keep up the great vids!
I did that using a NEW dryer flex hose from my stack to a copy paper box with my salmon on a grill inside. The box was 6’ away. Worked out great. And you can smoke cheese too. Ok. I posted my comment right before you went to Home Depot LOL
Love the Taku Hacker Videos! Wooooo! Just ordered a xxl Hacker Hoodie, wish you had XXLT, cannot wait to represent! Happy Holidays!
Jovelyn should start a gardening channel where Taku films.
th-cam.com/video/MWd9Nf-MsbM/w-d-xo.html&ab_channel=TaklyntheWorld
If you don't have the pizza section, you can also attach the pipe to a weber kettle grill. Tape around the vent. I do think on my pellet smoker and it works well.
Another good way for a cold smoke with a pellet smoker, is to get a smoke tube from amazon they're pretty cheap and don't change the internal temp, and can run for around 5 hours when filled all the way. Pellet smokers tend to move the smoke really fast and the smoke tube gives that extra smoke flavor that you would usually get from a traditional smoker. So keep the grill off, fill the tube with with pellets, light it up, and there you go nice clean cold smoke. A great and easy way to light it is to use a heat gun btw since your going to be sitting there with a lighter for a while for it to catch.
Open face smoked salmon sandwich, proper Norge style. Looked amazing!
I love your videossss they are so inspirational
Thanks! I just started smoking my fresh wild caught salmon (Trinity Alps, CA), and am going to save up for this system!
Notification gang! Great timing, I really wanted to learn how!
When I make Lox I put salmon salt, dill and sugar in the refrigerator for about 4 days of course you layer the salmon and turn every day, make sure the container is sealed and weighted down on top,it comes out just like if you buy from a wholesaler.👍🏻👏🏼❤️😷
You literally make my mouth water every single video! Freaking amazing!
Great hack, will have to give that a go on my CC24. Selecting Low Smoke would have given you the same amount of smoke at an even lower temperature. Good for cheeses and nuts, too!
yessss!!!!! new video upload... just made my day.
I'm from the Bay Area too! Been a fan for a little while! I just got done ordering my hoodie!
Awesome video! Check out the amazen tube smokers. It's a stainless steel mesh tube you can fill with pellets. It allows you to cold smoke on any grill or to add smoke to a gas or charcoal grill.
I love this channel so much man. Can't stop smiling whenever I watch these vids :))
I have a cold smoker and a pellet grill. I got a $12 cold smoke tube off Amazon that turns the pellet smoker into a cold smoker and it works just as good
mcguyvers his insane grill that i'm already jealous of (i want all my appliances to have wifi, and meat thermometers, even my washing machine should have a meat thermometer) to smoke salmon, amazing.
Where is Jocelyn’s garden channel?
Just subbed
You could also buy a cheap woodchip/pellet tube to do cold smokes. They're about 8 to 20 bucks and you can do it on your grill and the temp inside doesn't get that hot: especially if you put ice and water beneath your meat to maintain a lower temp.
Love to see this! I always have smoked salmon for Christmas, I'd love to make it like this someday.
That salmon looks so good. Better than any store bought stuff.
Freaking brilliant!! Love the cold smoker setup. 👍🏻
Now that’s how breakfast should be made I love capers more than artichokes but it still looks delicious
Great close-up food shots!
Yep, going to try the cold smoke next... smoking salmon, fish, and other meats is next level for me... adds sooo much more options. Love it man!
you can mess around with the length on the cold smoke and can create a wonderful array of textures throughout a filet. leaves you with ends that are almost jerky like and an inside that is still super tender and soft.
Yeah man, what should we try next?
@@OutdoorChefLife Would love to see you try smoked shellfish of any kind. Not sure how it would taste but you never know! Keep it up love the videos.
@@OutdoorChefLife one thing I think would be cool would be to do some smoked sea salt and other smoked spices and flavoring/sauce stuff - along with the catch and cook, of course. Either way, you guys are awesome!
Man, I'm craving some salmon and lox now. Great video!
You guys have the best show on the interwebs. Just ordered myself a Christmas gift hoodie, yahoooo. Come to Kentucky for epic smallmouth bass fishing. ✌
Dude this is awesome. A great choice for moving the smoke those semirigid pipes will definitely move heat from the smoke to the air around it. Big tip if you want to bring the temperature a bit more. Use a longer run and go around the back of the grill instead of over the top. The Grill lid is transferring some heat back into the smoke. You might have to use a table or something behind the grill to keep the pipe from dipping down and back up again. Not sure if the grill has a forced airflow or not so keeping the airflow as straight as possible should help.