We be smokin.....

Discussion in 'Professional Chefs' started by chefross, Oct 17, 2010.

  1. chefross

    chefross

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    [​IMG]
     
  2. boar_d_laze

    boar_d_laze

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    Cook At Home
    [​IMG]

    Well done, sir.  Well done.

    BDL
     
    Last edited: Oct 17, 2010
  3. kuan

    kuan Moderator Staff Member

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    Hah jeez no way!  That's a sweet smokehouse.

    So what's in it?
     
  4. chefross

    chefross

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    I cold smoked vodka smoked lake trout and salmon.

    Cold smoking is a 4-5 day event.

    The hard part is trying to keep the smokehouse below 80 degrees.

    I want to dry the fish, not cook it.

    I do this in the fall when the temps are low at night.

    I tried to type this in when I attached the picture, but the words didn't show up on the post.