smoking Cold vs. hot

when smoking salmon I prefer the cold smoked but I don't know of any place close to Santa Rosa that does it. any intel and recommendations for having it done ?

did you try Willowside  meats on G-ville Road ?

not to throw any stones but I don't use Willowside any longer and to the best of my knowledge they only do Hot Smoke

not to throw any stones but I don't use Willowside any longer and to the best of my knowledge they only do Hot Smoke

understand.yeah things changed there...Im going to PM you a name

I'm definitely with you on preferring cold-smoked salmon. I gave up on trying to figure out how to do my own cold smoking and tried salt curing (aka lox) instead. I was really happy with the results. You can use smoked salt if you want a smoky flavor. Maybe not at all what you are after, but I thought I'd share.

thanks for the p.m. Vic texted him this morning said he doesn't do a cold smoke. KPD will investigate your method but what I'm really searching for someone to smoke me and a handful of buddies limits

Wasn't sure if he did , worth a shot ..hope it works out for you

Lox is my everyday breakfast for many years, I have couple of recipes, it's a great compromise / addition to cold smoked salmon.

Recently I started playing with cold smoking, hard way, using firebox attached to my grill. Results are very good, but in summer you have to do it at night, when ambient temperature is lower.

I heard there are some electric smokers which can go low enough to do cold smoking, but have not tried them (yet)

For safety/liability reasons, you may have a tough time finding someone who will cold smoke your catch. Cold smoking doesn't kill parasites, and they would have no way of knowing how your catch was handled or stored before you bring it in. I doubt they want to risk their reputation by sending out a product that could've you sick. (As unlikely as it may be...).

I've been meaning to buy the cold smoking kit for my Bradley smoker and give it a shot myself...

I actually like hot smoked better, personally. I like the texture  and the smokey/crispy/sweet carmalized bits around the edges. Like candy.... Mmmm...


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You can cold smoke safely, if you freeze the salmon for a long time. Then defrost and smoke it.

You can cold smoke safely, if you freeze the salmon for a long time. Then defrost and smoke it.

Not what I read. And even after you brine it you still must keep it below 80F. FWIW.

That's to stop the parasite, cold smoking is done around that temp or lower.  As long as the protein in the meat is not being cook at a temp of 130.  It's going to have the same texture. I used amazing smoker that's a pretty cook product.  It burns pellets, I use it in my akorn smoker.  Then I put a large chunk of ice keeps the temp around 60 degrees.  I don't like a deep Smokey flavor.  Also like to smoke at night.

I use a Brinkman charcoal smoker, 52 briquettes and a handful of wood chips your choice on wood. Brine your fish 12 to 24 hours rinse off and place on racks let air dry while you get the fire ready.  Soak your wood chips while you're laying out your fish and starting the fire. Like I said 52 briquettes when fire is ready wood chips on,  place water pan with a beer and a little bit of brine in and load the racks lid on adjust air vent to about half. Let go until morning. I start mine when I get home from work usually around 7 and take it off in the morning about 5. If you need a recipe for brine let me know. Nothing like smoking your own Indian Gold !!!

You can cold smoke safely, if you freeze the salmon for a long time. Then defrost and smoke it.

This is debatable. Most home freezers don't get cold enough ("officially", anyway).

I think -10 degrees F is the target, and most home freezers don't get there straight out of the box, let alone however many years later.

Not saying you shouldn't keep doing what you're doing. Just sayin...