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Coldsmoked salmon with Weber coldsmokegenerator
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- เผยแพร่เมื่อ 15 ส.ค. 2024
- #ColdSmokedSalmon #WeberColdsmokeGenerator #Coldsmoke
Cold smoking can be used as a flavor enhancer for items such as chicken breasts, beef, pork chops, salmon, scallops, and steak. The item is hung first to develop a pellicle, then can be cold smoked for just long enough to give some flavor. Some cold smoked foods are baked, grilled, steamed, roasted, or sautéed before eating. Smokehouse temperatures for cold smoking are typically done between 20 to 30 °C (68 to 86 °F). In this temperature range, foods take on a smoked flavor, but remain relatively moist. Cold smoking does not cook foods. Meats should be fully cured before cold smoking.
When meat is subjected to cold smoking, it is also hung in a smoker, but the smoke is generated in a separate chamber and the temperature is kept much lower, typically a little warmer than ambient room temperature. The cold smoking process can take days or weeks, as the smoke slowly penetrates the meat without heat. Since cold smoking does not cure meats, they are usually salted or brined before being cold smoked. The salt cure ensures that the meat will stay bacteria free.
Cold smoked meats tend to taste very salty, and their texture varies, depending on how long the meats are smoked. Lightly smoked meats such as lox will have an almost raw, meaty texture, for example. Many cold smoked foods such as bacon need to be cooked before they can be eaten, to ensure that no bacteria is present.
Probably the most important thing to remember when contrasting cold smoking and hot smoking is that hot smoked foods are generally safe as is, while cold smoked foods may be at risk of contamination.
These foods should be kept under refrigeration to ensure that they stay edible. Since the techniques for cold smoking and hot smoking are slightly different, they also require different cooking skills, and cooks should approach cold smoking with care, as it is easy to contaminate food.
Recepie;
1/2 cup salt
1/2 cup brown sugar
Mix salt and sugar and coat the fish. Put in the fridge overnight.
Rinse the fish in cold water, and wipe dry.
Smoke for desireded amout of time (i did 10hrs)
When done smoking store the smoked salmon in the fridge overnight before slicing so that the flavors can develop.
Enjoy the salmon!
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Please watch: "Tacosoup on the weber gasgrill"
• Tacosoup on the weber ...
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Elton, I watched this video second. I saw your other one first on cold smoking salmon. I am both impressed and inspired. I ordered my Cold Smoke Generator today and some smoking dust. I will be trying this technique very soon. When I shoot and post the video, I will be giving you all of the credit! Great job and thanks for sharing this!! [Phil]
Daddy Cooks
This coldsmoke generator produce excellent smoked Salmon. Thanks for stopping by and commenting, this means alot to me. I look forward to see your result. Thanks again Phil!
Hi there. Just joined family of Weber users, going or purchase smoke generator. I was impressed by your smoked salmon. From quarantined Russia with love)))
Thanks and welcome! Yeah.. were in quarantine here too..
Stay safe!
Cheers!
Lovely on so many levels, aspects. Cheers from UK fellow smoker.
Thank you! Cheers and Happy New Year!
Wow! That salmon looked like hard can’t. Looked absolutely fantastic. Great job. Gonna look at your other videos. Thanks!
Thanks for stopping by and commenting Rich E!
Glad you liked the video. This salmon turned out great!
Cheers from Norway
Great video Kjetil. I've never seen smoked salmon done before, so this was cool man!!! It sure did look pretty and I bet it tasted fabulous! I need to get one of those cold smoker things!! Have a great weekend my friend!
Hi Troy! Well if you like coldsmoked salmon that coldsmoke generator is the thing! And you can coldsmoke bacon and other things aswell..
Glad you stopped by brother! Have a nice weekend and say hi to Karen,
Great video Elton, very informative. All the best from the Netherlands
Thanks ! Glad you liked it.
Cheers from Norway
Thank you that was very informative I had no idea that such a product existed in the marketplace. I will be sure to try it
You are welcome Dimitri Matsacos! This method makes a very good coldsmoked salmon.
Thanks for stopping by!
Cheers
Fantastisk kanal Elton! Tummarna upp från grannen i öst! Skall prova ditt recept idag. Spännande.
Takker Andreas!
Jeg er spent på resuløtet du får.-
Takk for kommentaren og lykke til!
Great job, great looking salmon. I will give this a try!
Thanks Ineluctable Smith! Hope you try will be a success.
Cheers!
Great video mate!! Will definitely try this! Appreciation all the way from Sydney Australia!
Thanks for stopping by and commenting!
Glad you liked the video. Cheers from Norway!
Have a merry christmas!
Looks amazing elton i love Norwegian smoked salmon especially with some cream cheese! I will try this!
This smoked salmon is really good.. I hope you try it..
Cheers
Very nice, I love your sit down sessions when you talk to the camera. Some important stuff to learn in those. I have subbed!
Thanks for your comment David Hughes! Glad you stopped by and subbed!
Cheers from Norway
Good job with the video, excellent description of cold smoking. I will try this method soon.
Thanks Steve Michell! I hope you do try to coldsmoke a salmon.. Please say how it went.
Cheers!
I've never cold-smoked salmon. Thanks for sharing this one.
Thanks for stopping by.. Hope you try this if you like salmon..
Cheers
Elton, Great video!!
I had a question I hope you could answer. On your weber kettle, how did you have your vents situated during the smoke?? Open all the way top and bottom? Or some other setting, I would love to know as I will be making this recipe this weekend. Thanks!!
Nevermind, I didn't read far enough into the comments to see you had already addressed this question.
Glad to hear that you are going try this . Hope you get a great result om the coldsmoking.
Cheers!
Thanks Elton, this is a great video. I always thought about cold smoking some fish on my Weber kettle, this video definitely convinced me. Especially your initial reaction at that first bite! Also bought a 18.5" WSM a few weeks ago, doing my first big test run this saturday.
Have a good weekend, Cheers!
Well glad you got convinced Paul BBQ! The WSM is a fantastic smoker so i hope you will have a lot of good cookings on that!
Thanks for watching and good luck on your WSM!
Elton
I'm very glad to see this video. Thank you.
Thanks for watching and commenting.
Cheers
that's amazing. ill have to look for that at the store. nice video.
That Weber coldsmoke generator is not available in USA as far as i know. but there good similar generators on ebay or Amazon. Thanks for stopping by.
Cheers
Interesting…but you didn’t explain what you do after marinating the fish. Do you wash it off with fresh water? I also understand that the fish has to be dry, otherwise it doesn’t absorb the smoke….is this correct?
Yessire.. The salmon was was rinsed with freshwater, dried, developing the pellicle that the smoke sticks to..
Great question Martin!
Thanks for stopping by!
Great informative video. You inspired me to try and make one of these.
I hope you do so Phill! Thanks for watching!
Pls report back with the result if you make this!
Cheers!
Good Video Elton. New to your channel brother and am enjoying watching your videos.
Thank you for stopping by Alan. I hope you find some videos you like.
Cheers!
Hi Norway..... Nice video and I am impressed of the colour on your salmon and taste was for shure good. But, was it only one full fill of the smoke generator and it was total time of 10 hours.....right?
That is correct!
Thanks for stopping by!
Troy sent me here..so glad he did! welcome to the youtube cook crazy world my friend :) you can call me Booger :) Nice Salmon!
Anfd i'm glad he did! Welcome Booger!
Cheers from Norway
New Subbie here, Troy sent me and so glad he did. Wonderful video. You offer a lot of great tips and experience. The color of the salmon! Enjoyed. Keep the videos coming. :)
Thanks for stopping by! Yes i will produce more videos so stay tuned!
Cheers from Norway!
Awesome video! Keep it up! Salmon looked good!
Thanks for stopping by.. And glad you liked the vido!
Ser lätt ut och verkar bli gott. Hur ställer du spjällen? Nästan helt öppna eller mera stängda?
Ventilene er mera stengde.. bare en liten åpning.
Hey Bro! Very informative Vid! You need to do more! Salmon looks very flavorful and smoked to perfection! I haven't ventured into cold smoking….. but If I do… I'll be using my weber.
Rock On and Cheers….. from the Steel City!!! \m/
+Heavy Metal Bar-B-Que
Thanks for watching Bud!! Well smoked salmon is very easy to do and the taste is great (if you like fish)..
Cheers Bro!
Your fish was quite close to the generator. Did it get partially ‘cooked’ at all? I’m not sure whether or not to buy an offset or stacked smoker
It turned out just like ordinary coldsmoked Salmon. But keep te themps below 25 C.
Love your reaction after testing : "Rowww" 👍
Thanks JVB JVB!
that was an excellent video. that's something I've never tried. nice description also.
Thanks Lyle! I recomend you to try smoked salmon if you like it!
Cheers!
Did you had to relight it again or no, it burned on it's own?
The sawdust burned on it's own the whole time.
Thanks for stopping by and commenting!
I smoke my sockeye all the time. I use wood. I cover it with brown sugar. It’s pretty good.
Do you use any salt?
Thanks for stopping by dutch971!
Can you use pellets on this one?
Can't use pellets on the Weber coldsmoke generator.. as far as i know 😉
when you could smoke fish, there's no drippings that drop? I noticed you didn't bother with a drip pan
That is correct Hidetora Toujou. Yhere is no need for a drip pan. The curing process draws moist out of the salmon.
Thanks for stopping by and commenting.
Cheers
You're my man , great job
Thank you!
can you smoke pancetta, bacon or beef under it? thanks
Nermin B
Yes you can.. Just keep in mind that this is a coldsmoke generator so that the bacon/panchetta needs to be treated with some heat.
Thanks for the question!
just subbed after watching Troys channel, was thinking about the WSM and thanks to the winter test and this cold smoking I'll be getting one, greetings from the UK, great videos, by the way I've made gravadlax before and put a weighted alder plank on the fish while curing, is it worth doing before smoking.
Thanks for subscribing David Parkes! Great tip with the alder plank.. Will be tested..
Cheers!
I'm in the US and can't find the generator or the wood dust. Do you know where I can buy this??? Thanks
Hey Richard Wilson!
I've been told that the Weber Coldsmoke generator is not for sale in the US. If you check here; www.amazon.com/Smoke-Generator-Grill-Smoker-Chips/dp/B06Y2HCB8V/ref=sr_1_2?ie=UTF8&qid=1538492755&sr=8-2&keywords=cold+smoke+generator or this www.amazon.com/MAZE-N-6X6-Sawdust-Smoker-Grilling/dp/B078Z2QWTN/ref=sr_1_12?ie=UTF8&qid=1538492755&sr=8-12&keywords=cold+smoke+generator
you will get the same result with sawdust.
Thanks for stopping by!
Cheers
Bottom vents not open?
That is correct.
Do you suggest waiting for a certain time of year? Gets very hot in the Southern United States during the summer and I worry that those temps can alter the smoking process.
When coldsmoking the themp should not be over 25c/77f.. I would suggest to try to coldsmoke during late evening and night if the outdoor temps aren't to high..
Great question btw..
Cheers!
You showed us how the smoking came out but not the GSD pup.........
I'll take a note of that..
Will do a better job with the filming next time.
Thanks for the mention!
Great video. Very interesting as I do not do fish. I still watched every second. :) I had never seen the cold smoking unit from Weber. I have wanted to cold smoke cheese and I think that may be the answer!
Thanks for watching Jim Fancher, glad you stopped by! The Weber coldsmoke generator works really well.
Cheers!
Hej! Har du testat att röka lax när det är kallare ute. Typ 5-7 grader? Och hur lång tid tog det i så fall? tack för svar. /Björn
Tja.. 5-7 grader tror jeg ville forsøkt med samme tid som i videoen.. 10-12 timer..
Lykke til!
Do they sell this in the US?
Not that i know..
Hi. what did you do about parasite worms that are quite common in salmon?
That Salmon was brined with a mix of salt/sugar for an good amount of time prior to the coldsmoking. I only but high quality Salmon fresh out of the seafood store.
Cheers!
@@eltonsbbq-pit thanks
I am going to look for one of those! I am going to cold smoke some cheese when the weather gets cooler! Rock On Elton !
Thanks for stopping by! You will not regret if you get yourself an coldsmoke generator!
Cheers from Norway!
Hi I wold like to ask the same question as another viewer. Are BOTH VENTS OPEN 100%. Would really appreciate your reply!!
Ioana Perte
Yes both vents are 100% open.
Thanks for asking!
Cheers
Hi Ioana Parte!
Yes both vents are fully open.
Cheers and thanks for stopping by!
Great video. I am going to have a go this week. Two practical questions though. First is how you have set your air inlets of your Weber BBQ. All closed or do you have some fresh air coming from the bottom or lid (or both?). My second question is about the outside temperature: It's quite chilly outside this week and since you mention temperatures around 25C. Will my BBQ reach that temperature when it's only 5C. Thanks for your help!!
Hey Edwin thanks for stopping by!
Well the temps i mention is not to let the smokingprocess go above 25C. No problem to coldsmoke in 5c, so carry on!
I kept all my vents open so that i got a good smokecirkulation around the salmon inside the kettlegrill.
Good luck with the coldsmoking and let me know how it went!
Cheers!
Heisann,
Takk for denne videoen. Par spørsmål. Hvor kjøpte du denne? Når jeg googler får jeg den ikke opp, vil de på ebay fungere på samme måte mon tro? Hvorfor må ventilene være åpen? Ok da, flere spørsmål. Kan man gjøre dette på vinterstid også? Kan man røke for eksempel ris eller olje på denne måten? På forhånd takk for svar!
Hei!
Sjekk her på forhandlere i Norge; www.webergrill.no/grilltilbehoer/tilbehoer/roeking-po78/weber-kaldroekingsform-17636-s8.aspx
Jeg kjøpte min på Jernia. og ja, de på ebay fungerer også på samme måte.
Årsaken til at jeg har ventilene mine åpne er for å forhindre at den slukker.. (tror jeg)
Jeg er ganske sikker på at både ris og olje kan kalrøykes.
Gode spørsmål Gazelle!
Elton's BBQ-pit
Oooh supert! Nå har jeg bestilt via ebay, og gleder meg som en unge til å heve nivået på kjøkkenet! tusen hjertelig takk for svar!
You can always tell if your smoked salmon is good when everyone goes to bed with stinky fingers.😅
Yes indeed john king! 👍
Thank You very much, a very good video / george
Thanks George!
I''m really glad you took time to stop on by!
Cheers!
Hi!
Did you rins or socked the fish after it was marinated?
Thanks
Yes i rinsed of the salmon after the brining process.
Elton my friend, was that Weber originally blue?
SteenSmokeHouse
Yessire thats an original blue weber kettle.
Cheers
Do you have to use sawdust or can you also use pellets or wood chips?
I've only used sawdust on this one..
Great question!
Cheers
is that a Technivorm coffeemaker you have there? Nice... I have a big green egg.... what is the best way to cold smoke on the egg?
Yep, it's a Technivorm coffeemaker i have.. :-)
Just about the same way i do in my WSM if you have a coldsmokegenerator i guess..
Cheers!
I was wondering the bottom and top vent of your kettle. Both 100% opened?
Yes i had both vents fully open.
Which wood was that saw dust?
Now I noticed it was beech. Have you tried other types of wood?
@@JorgeTakeshita
No i've only tried beechwood sawdust on this generator so far.
Nice one, I love cold smoking, and still discovering new things to be cold smoked... olive oil among iothers is definitely worth doing. I just did a video on several ideas of things to cold smoke if you want to check it out.
Thanks for the comment!
I will go to your channel and check it..
Cheers from Norway
Bra video! :)
Takker!
hvordan vet du hvor lenge den skal ligge i salt? Vanner du den ut etter salting ?
Fulgt oppskrift gitt til meg av erfarne røykere.. Etter salting/sukring skylles fileten under rennende vann. Deretter tørkes av og så stå et par timer på benken før kaldrøykingen.
I wonder why Weber doesn't sell that in the US ?
That is a good question PsychopaticBob1.. There should be a good market for coldsmoking in the US as i see it..
Cheers
It might be a food safety issue..
Nice one - you have good fish supplies up there.
Lots of good tips.
Only thing I noticed was you didn't make any comment on what to do with the fillet when you take it out of the fridge / before you actually start smoking it. (-- wash off cure under a cold tap and then dry well in a clean tea towel is what I think you should do, right?).
By the way - - the search term 'cold smoke generator' is good for anyone looking for one of these sort of setups.
That s correct Tom, rinse the cure off and tap dry.. Let it rest a couple hrs to develop a pellicle layer and then coldsmoke.
Thanks for stopping by and commenting!
Cheers
How long did the fish stay in the fridge with the salt and suggar on?
I had the the fish in the fridge overnight, about 12 hrs.
Thanks for watching and subscribing Zack!
Where did you pick up this exact smoke generator? Not available in the USA any suggestions?
Thomas Card
Check if you can get a similar coldsmoke generator at Amazon.com or Ebay. Hope you get one... Cheers
troy sent me, love smoked salmon, never cold smoke it before
Thanks for stopping by! Well try the coldsmoke generator, it's easy..
Cheers from Norway!
Troy sent us here.... subbed.
Thanks for stopping by and sub'ing!
Cheers from Norway
Hey have to try that my friend!
And you should, coz it's really good!
Cheers
Nice vid man i subbed as well
Thank you TheMayhem!
Cheers!
Really liked your video!
Not too much time talking nonsense about stuff that's not important.
I especially like the tasting part.
Could you do smoked oysters or scallops ?
Thanks for stopping by and the feedback sevenbelow1! Sometimes it's hard to keep the videos short enough due to the amount of info i'd like to present..
Yes, i'll see what i can come up with regarding scallop and/or oysters..
Cheers
So now how long does this fish stay good? Nice instructional video.
If you put it in a vacumbag it holds quite long in the fridge. You can also store the coldsmoked salmon in the freezer for quite long. Thanks for watching!
Cheers from Norway
Thanks Subbed
You have a lovely backyard :)
Mini Tran
Thanks for stopping by and commenting.
Cheers
On the side, you vacuum packed the salmon, his long would that last in the fridge, whole salmon is a lot to eat in one go
Yes indeed!
Thanks for stopping by!
Hei! fin video. Skal også kjøpe Weber kaldrøyk spiralen og røyke laks. Har du prøvd den med fliser forresten?
Hei og takk for kommentaren!
Jeg har funnet ut at weber smokedust er det som fungerer best i denne spiralen. Har ikke prøvd med trefliser. Kun grovere spon med dårlig resultat.
Okey, så spon er tingen da. Såg berre at Weber har godt utvalg av fliser (chips), og heller dårlig utvalg og tilgjenglighet av spon i nettbutikker. Utvikler den noke varme av betydning? (skal røyke i en kamado og lurer på om varmen evt. kan bli for høy for kaldrøyking) Takk for svar! :)
Varmen vil nok ikke være noe problem i en Kamado skulle jeg tro.
I just subbed up , T-Roy Cooks sent Me.
Welcome Donald King! Glad you stopped by and sub'ed!
Cheers from Norway
where did you purchased the cold smoke thing
I bought that Weber coldsmokegenerator at my local Weber supplier store.. I've heard from other toutubers that it can be hard to get outside Europe.. But there are similar products available on ebay or Amazon.
It looks simple, why US people don't made it?
I'm not sure on why.. Maybe it is food-safety issues?
Hi What flavour of smoking dust did you use
I used beechwood sawdust in that smoke generator.
Cheers
Okay Thanks for that Elton
Thank you Sir. I can't find that smoker at the Weber site. How do I get one? Great video!
You are welcome Johnny McG! Well i bought the coldsmoke generator in my local weber retailer here in Norway. You could ask in your loacl BBQ store or check Amazon or ebay. There are alot of similar products out there.
Thanks for stopping by and good luck getting that smoke generator!
Cheers from Norway!
I called, Euro market only. Too bad for me.
But Thanks from Ohio.
schöner Hund den du da hast :-)
Vielen Dank!
thats a fuckin salmon from the supermarket at the end
Nope, this is homemade coldsmoked salmon. :-)
Cheers
I emailed Weber, and asked the same question, and their reply was..... No Plans to release in the US :( Do you have a part number or a usp bar code number?
PsychopathicBob1
I'll check..
wood pellets work and wood chips.
Thats true..
Огонь и как норм?
Спасибо за ваш комментарий
С уважением, из Норвегии
liked :)
Thaks for stopping by!
Thanks, and I am happy to boost you to 666 likes 😊
Thank you for stopping by!
Cheers from Norway
lol. your dog is going to town with that toy
Haha.. indeed.. It just went bananas..
God film,
Thank you Patrick! Glad you stopped on by.
Cheers!
You lost me in the first five minutes
Sorry to hear that.. But thanks for stopping by!
Cheers!
Do not waste money on this smoker!.
Really?
Why not? Works like a charm for me.. :-)
Cheers
Can i cook meat with cold smoke
No i would not do that. In the coldsmoking process the temp never goes over 25c.