Comments for Smoky Jo's Food Smoking Blog

Comment on The Cold Smoke Generator by Smoky Jo

Smoky Jo — Wed, 12 Dec 2012 23:16:27 +0000

Hi Allan,

I have found that providing you do not fill the CSG too full it does not jump. I make sure that the dust stays in the track and does not spill over across the divide – if that makes sense. That way the dust just burns slowly right around the track and lasts for 8-10 hours – generating smoke with almost no heat.
It is easily started with a tea light at the beginning which ingeniously fits into a small bracket. Once the dust has ‘caught’ just take the candle out.

The CSG comes with a starter pack do fine dust and a tea light.

Hope that helps

Comment on The Cold Smoke Generator by Allan Dollie

Allan Dollie — Wed, 12 Dec 2012 17:51:52 +0000

Hi, I have just started to take an interest in cold smoking, but can see that the process hinges on the reliable supply of smoke.
I have looked at the photo of your Cold Smoke generator, and assume that you light the wood dust at one end and if all goes well it smolders until all the dust is burnt. I notice that the scroll which holds the dust is made of mesh,does the heat/combustion not ‘jump’ through the mesh so burning takes place on both sides of the mesh at the same time, or does the mesh hold back combustion, so it follows the scroll path ( I hope you understand what I mean)
Secondly, how do you light the dust, do you use a blow torch or some electrical device.

I would be very grateful if you can answer these(probably to you) simple questions.

Thanks,

Allan

Comment on Cold Smoke Generator gets a thumbs up… by Smoky Jo

Smoky Jo — Sun, 25 Nov 2012 17:29:43 +0000

Hi Simon,

I suggest that you need some sort of vent/hole at the bottom to ensure that there is sufficient oxygen to keep the cold smoke generator alight. the ProQ Eco smoker has a flap at the bottom where you put the CSG in and it sits on a metal plate at the base of the cardboard box. (I know this is obvious but it has happened – make sure that you never put the CSG in the cardbaord box with the candle still alight in it)
The smoke tends to seep out a bit of the eco smoker but that really doesnt matter.
Hpe that helps – get back to us if we can assist further. Happy Smoking!

Comment on Cold Smoke Generator gets a thumbs up… by Simon

Simon — Sun, 25 Nov 2012 16:31:38 +0000

Quick question, if I may: we’re completely new to home smoking and recently bought the ProQ cold smoke generator (which arrived with your book). I’ve been building a cardboard box smoker along the lines of the one sold by the makers. I’ve made the box as airtight as possible except for the outlet hole at the top. What I’m unsure about is whether I should make a hole near the bottom of the box as well, or if the outlet hole will provide enough oxygen to keep the wood dust smouldering. What do you advise?

Comment on Freebies! Tabasco, Tabasco and Tabasco! by Smoky Jo

Smoky Jo — Sun, 17 Jun 2012 07:18:23 +0000

Hi Oli! Elaine on our two day course this week has put some in her sausages. Some will be smoked today, others she will take home to cook so it will be interesting to see how “smoky” they all taste.
Are you still smoking?

Comment on Freebies! Tabasco, Tabasco and Tabasco! by oli

oli — Sat, 16 Jun 2012 16:58:48 +0000

The smoked Tabasco is one of the best things in my kitchen, it goes into everything

Comment on Smoky Jo’s Food Smoking Courses by Rachel Williams

Rachel Williams — Mon, 07 May 2012 21:13:59 +0000

Rob and I both had a fantastic time on our Saturday smoking course. we were going to try and keep in touch with some of the others to share smoking experiences but alas I am a techno numpty and don’t tweet or facebook. You mentioned about contacting the others and I wondered if any of them have contacted you. have not had a chance to try smoking yet but go to sleep dreaming of ideas! Rachel

Comment on A weekend course to be remembered… by Smoky Jo

Smoky Jo — Thu, 19 Apr 2012 13:39:00 +0000

Good to hear your smoking news! Chef at the Wild Boar makes a wonderful sauce – he uses smoked damsons and cumin. Perfect with cold meats…

Comment on A weekend course to be remembered… by Claire

Claire — Wed, 18 Apr 2012 23:00:09 +0000

Don’t speak too soon! Adam may claim to have no interest in pastry for now, but once he’s conquered home-made sauces and pasta I strongly suspect pastry will be next on the hit-list….
The smoked cauliflower was indeed fabulous as a puree with sea bream. Since getting home we’ve had our first go at making our own smoked salmon and it was excellent – we were very impressed with our first effort! We especially like it served thickly sliced – it’s like having smoked sashimi – wonderful! We’ve also made smoked asparagus (but this time, cold smoked then cooked), and smoked red peppers which were turned into an excellent pasta sauce. Adam’s planning on cold-smoking onions then slow cooking them and making a smoked onion tart. The smoked bone marrow is also on my wishlist. If we manage to make that successfully, I’ll send you a picture!

Comment on A very special smoking engagement… by Stuart

Stuart — Tue, 29 Nov 2011 13:39:17 +0000

Thanks again for a fantastic weekend Smoky Jo’s! Needless to say it was very special for Ruth and I!

Stuart