Emilie Meyer
Cold smoking is a technique that uses smoke to flavour food without cooking it. It is done at temperatures no higher than 100 degrees Fahrenheit, and more often between 65 and 85 degrees Fahrenheit. The smoking time can vary from a few minutes to several days, weeks, or even months. Cold smoking can be done outdoors and indoors, and there are several ways to smoke at lower temperatures, some of which involve burning wood or fuel at a distance from the food and channeling the smoke through a tube, pipe, or underground trench. One way to cold smoke at home is to use a deep hotel pan with a perforated hotel pan and some foil. Wood chips or sawdust are burned in the pan, and food is placed in the perforated pan, which is then covered with foil. This technique can be used to smoke salmon, scallops, tomatoes, mushrooms, herbs, and mayonnaise.
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What You'll Learn
Cold smoking temperature control
Cold smoking is a technique that uses smoke to flavour food without cooking it. It is typically done at temperatures below 100°F, and often between 65°F and 85°F.
To cold smoke using a perforated pan, you can follow these general steps:
- Soak wood chips in water and place them in a deep metal pan. Cover the pan with foil.
- Heat the wood chips on the stove top until smoke forms.
- Place a perforated, ice-filled pan over the smoking wood chips.
- Place the food on a rack or in a perforated pan on top of the ice-filled pan.
- Cover the setup with a lid or foil to contain the smoke.
- Monitor the temperature of the top pan with an instant-read thermometer. If the temperature approaches 100°F, add more ice or remove the pan from the heat and let the food sit in the residual smoke.
- Curing or brining the food with salt before cold smoking can extend its shelf life, especially for highly perishable items.
- For a lighter smoky flavour, smoke the food for a shorter time, such as 15 minutes.
- Bottles of frozen water can be used to keep the setup cooler.
- If using an oven, ensure it is completely cold before placing the food inside.
- Use a torch to ignite the wood chips, as a lighter may not generate enough heat.
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Wood smoke and ice
To cold smoke using a perforated pan, you will need a deep metal pan, foil, ice, wood chips, and a perforated hotel pan. First, soak the wood chips in water, then place them in the deep metal pan and cover with foil. Heat the pan on a stovetop until smoke forms, then carefully remove the foil. Place a perforated, ice-filled pan over the smoking wood chips, and add a perforated pan with the food on top. Reduce the heat and allow the food to smoke, checking the temperature periodically with an instant-read thermometer. If the temperature approaches 100 degrees Fahrenheit, add more ice or remove the pan from the heat and let the food sit in the residual smoke.
There are variations on this method. One involves lighting a chunk of woodsmoke log with a torch and placing it on foil in a pan. The food is then placed in a perforated pan, and the flame is extinguished before dropping the perforated pan into place. Another method involves placing charcoals and wood chips in a pan, with a perforated hotel pan at the top. A sheet tray can be placed between the coals and the food to deflect radiant heat.
Cold smoking can be done indoors or outdoors, with indoor methods providing more temperature control. Commercial cold smokers are available, but it is also possible to repurpose old refrigerators or filing cabinets for this purpose.
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Using a blowtorch
Firstly, you will need to prepare your equipment. Gather a deep metal pan, preferably stainless steel, and fill it with soaked wood chips. You can use hardwood pellets or sawdust, ensuring it is packed tightly into the pan. Place the pan on your stovetop and cover it with aluminium foil.
Next, you will need to generate smoke. Turn on your stovetop to heat the pan. The foil will help contain the heat and smoke. Once you see smoke forming, carefully remove the foil with oven mitts or tongs. Be cautious, as the pan and foil will be hot.
Now it's time to set up your perforated pan. Place a perforated, ice-filled pan directly over the smoking wood chips. The ice will help regulate the temperature and keep it cool for cold smoking. Then, place another perforated pan on top of the ice-filled pan. This top perforated pan will hold your food, such as meat, fish, or vegetables.
Before lighting the smoke with your blowtorch, ensure your work area is well-ventilated. Open windows or set up fans to direct the smoke outdoors. Once your ventilation is prepared, use your blowtorch to ignite the wood chips. You may need to blow on the wood chips to encourage the flame. Alternatively, you can use a small torch to light the hardwood pellets or sawdust directly.
After lighting the wood chips, quickly place a lid or foil over the pan to contain the smoke. If using foil, ensure it is tightly sealed. This will help trap the smoke and infuse your food with flavour.
Finally, allow your food to smoke. Depending on the recipe and desired flavour intensity, smoking times can vary from 15 minutes to up to four hours. Periodically check the temperature of the top perforated pan with an instant-read thermometer. If the temperature exceeds 38°C (100°F), add more ice or remove the pan from the heat and let the food sit in the residual smoke.
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Creating a makeshift smoker
Step 1: Choose a Container
Select a suitable container to serve as the base of your smoker. Common options include a terracotta pot, a galvanized steel trash can, or a 55-gallon oil drum. You can also opt for a more unconventional choice, such as an unpainted filing cabinet, to add a unique touch to your smoker.
Step 2: Prepare the Container
Drill holes in your chosen container to allow for proper ventilation and smoke circulation. The number and placement of holes will depend on the type of container you've selected. For a terracotta pot, you might place a single hole at the bottom for the hot plate cord. In contrast, a steel trash can or oil drum may require multiple holes for ventilation and the hot plate cord.
Step 3: Create a Heat Source
Place a hot plate at the bottom of your container. This will serve as your heat source. Ensure that the hot plate is centred and stable by positioning it on bricks or other sturdy materials. If using a trash can or drum, you may need to snake the hot plate cord through the drilled hole.
Step 4: Add a Metal Pie Pan
Place a metal pie pan on top of the hot plate. Choose a pie pan that sits snugly atop the burner but is small enough to allow maximum heat and smoke escape. Fill the pie pan with damp or dry wood chips, which will generate smoke when heated.
Step 5: Include a Grill Grate
Place a grill grate above the metal pie pan. This will hold your food during the smoking process. Ensure that the grill grate is securely positioned and large enough to accommodate the food you plan to smoke.
Step 6: Optional Enhancements
You can further customize your smoker with additional features:
- Chimney Vent: Install an aluminium chimney vent at the top of your smoker to allow smoke to escape.
- Thermometer: Drill a hole in the door or a convenient location and screw in a thermometer to monitor the temperature inside your smoker.
- Insulation: Add insulation around the door jamb or critical areas to minimize heat and smoke escape, improving smoking efficiency.
Additional Tips:
- Always use heat-proof gloves when handling any part of the DIY smoker to prevent burns.
- Monitor your wood chips, adding more as they burn down to maintain smoke levels.
- Be creative and adapt the design to your needs and available materials.
- If you're smoking indoors, ensure proper ventilation to avoid smoke buildup.
By following these steps and tips, you can create a functional and inexpensive makeshift smoker, allowing you to enjoy the delicious flavours of smoked meats, cheeses, vegetables, and more!
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Cold-smoking techniques
Cold smoking is a process that adds flavour and preserves food, particularly meat, fish, and tea. It is done at temperatures no higher than 100°C, and more often between 65°C and 85°C. The smoking time can vary from a few minutes to several days, weeks, or even months.
There are several ways to smoke at lower temperatures. One way is to burn the wood or other fuel at a distance from the food, channelling the smoke via a tube, pipe, or underground trench. For example, you can use a kettle grill with a small wood-enhanced fire connected to a second unlit grill with dryer ducting to direct the smoke to the food. Another method is to use an external firebox that pumps smoke into the smoking chamber through pipes. As the smoke travels through the pipes, it cools. The smoking chamber can be a simple plastic cooler or an old wooden barrel.
Cold-smoking chambers are typically built with long tubes and pipes that allow the hot smoke from the heated wood chips to be cooled before reaching the food. This can be achieved inexpensively at home by placing soaked wood chips in a deep metal pan, covering it with foil, and heating it on the stove top until smoke forms. Then, carefully remove the foil and place a perforated, ice-filled pan over the smoking wood chips, followed by a perforated pan with the food in it. Reduce the heat to low and allow the food to smoke for up to four hours. Periodically check the heat of the top pan with an instant-read thermometer. If the temperature approaches 100°F, add more ice or remove the pan from the heat and allow the food to sit in the residual smoke.
It is important to note that cold smoking carries some health risks, especially when working with highly perishable foods. Therefore, it is recommended to start with low-risk foods like cheese and leave more complex products like salami to professionals.
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Frequently asked questions
Cold smoking uses smoke to flavour food but not cook it. It is done at temperatures no higher than 100°F, and more often between 65°F and 85°F.
Cold smoking adds a rich smoky flavour to your dishes. It can also help repel pests such as flies and mosquitoes.
Yes, you can. Place a perforated, ice-filled pan over smoking wood chips, followed by a perforated pan with the food in it.
Many types of food can be cold-smoked, including meat, cheese, vegetables, herbs, mushrooms, mayonnaise, and other condiments.
You will need a deep metal pan, foil, wood chips, ice, a stove, and a perforated pan.
