www.sausagemaking.org

I'm keen to try out smoking, but despite delving in here and there, I'm not sure where to begin.

Is there a FAQ for this kind of thing, please?

Thanks

Tim

I don't think that there is one. Was it hot or cold smoking that you were after?

Phil

Not sure, Phil, tbh.

Mind you, since I put this post up, I have been reading around the subject a bit elsewhere (a supplier's site), so I'm a bit more up to date with info, thanks.

I'll continue to read this forum for info.

Cheers

Tim

Cold smoking's a great starting point, particularly with a csg:

http://www.macsbbq.co.uk/Coldsmoking%20Shop.html

This bit of kit is superb, I just love it. I know I sound OTT, but as someone who tried cold smoking for long periods on a small scale, before this was available - spending hours sat outside 'freezing my bits off' with iffy smokers, I can assure you that it's £30 well spent - as no doubt can many other members.

What I call 'roast smoking' is also easy. You can buy kit to do this:
http://www.hotsmoked.co.uk/http-//www-h ... cat_6.html

...but it's easy to make your own from a couple of cheap roasting tins, or a lidded wok.

What I think of as true hot smoking needs a bit more kit (or ingenuity) - you need to be able to maintain very low cooking temps over fairly long periods. This enables sausages, luncheon meats etc to be smoke-cooked without the fat running. It ain't rocket science though! It's just a box with a heat source!

...and then, of course, there's the whole world of US BBQ. I leave that to those better qualified to speak about it than I am.

Phil

There is now:

http://www.localfoodheroes.co.uk/?e=715#body-anchor

Great post on your blog. You've done an excellent job breaking down the temperature ranges for the different types of smoking and giving links to the various ways people can look to get there. It should also help with our common language problem.

Thanks Paul, your 'thumbs up' means a lot.

Phil

Rhulman & Polcyn have a pretty good primer on hot- and cold-smoking in their book Charcuterie. I don't agree with all the temperatures they reference but conceptually it's a nice overview.

The number of combinations of techniques and ingredients and smoke woods is infinite so it's hard to write a FAQ.

If you have a specific project in mind ask and I'm sure someone here will have the answer for you (or we can argue about the answer and you may learn something).

Have just purchased a the cold smoke generator wheels spoke about from macks bbq fantastic value and easy to run