Text 17905, 91 rader
Skriven 2011-11-18 23:36:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: Smoke generator
===========================
 -=> On 11-18-11  06:46,  Dave Sacerdote <=-
 -=> spoke to Dale Shipp about Re: Smoke generator <=-

 DSh> Do you have pictures of your smokehouse? 

 DSac> Not yet. It won't be built until Saturday. :)
 
 DSh> Have you seen or heard of the smoke generator that I use for cold
 DSh> smoking of cheese, etc.?  It burns sawdust.

 DSac> Yes, you actually used it the last time I was there. It was pretty
 DSac> impressive, but it makes too much heat as it burns for my druthers.

I know that I used my Masterbuilt smoker during the picnic, and perhaps
when you were here another time -- but don't recall doing a cold smoke
with the sawdust burner.  The most recent smoke I did with it was last
month.  Outside temps were in the 55-70 degree range.  I had the sawdust
tray at the bottom and cheese at the top.  Temperature inside the box
stayed at less than 80.  I did once have a problem when cheese oil
dripped into the sawdust and made it flare up -- temps got up to 150
before I caught it.  Now I make sure that the sawdust box is shielded
from any chance of cheese oil dropping onto it.

 DSac> The canister generator I built makes smoke outside of the actual
 DSac> smokehouse and pipes it in. By the time the smoke goes into the
 DSac> food chamber, it's ambient temperature - with no fire inside the
 DSac> smokehouse to raise the temperature at all. I'm going to make some
 DSac> dry-aged bacon after Thanksgiving; it has to hang at 50 F or so for
 DSac> a couple of days and at least one of those days is going to be in
 DSac> smoke. Even a small burner like yours in the smokehouse would raise
 DSac> the temp over the course of a day.

They claim it to raise no more than 5-10 degree.  As I said above,
things can happen that make it go hotter than that.

What you are building sounds more like the smoke daddy type of thing
that Stephen Haffly bought and adapted to fit with his Masterbuilt
smoker.  His is an outside tube that burns anything, aided by an air
source.  You might try talking with him for any suggestions from his
experience.
 
 DSh> they say that you should buy the sawdust or pellets from them,
 DSh> because of purity concerns.  

 DSac> That's the other thing I don't really care for.

Understand -- but one does need to be careful what is used in production
and handling of food.  I have seen you work, and know that you are very
careful about that sort of thing.

 DSac> One of the great things about the canister is I can smolder
 DSac> anything in it - sawdust, pellets (now that I have the proper
 DSac> airflow) or chips. And no more soaking! So, if someone has food-grade
 DSac> sawdust I want to try, I can use it. But I can also use the citrus
 DSac> chips I bought at that estate sale, or the home-made apple chips
 DSac> I chopped from Roger's apple tree last year, or the bag of hickory
 DSac> chips I picked up at Home Depot.

Do you know what goes into the wood pellets you use for your stove?  I
don't know.  A quick web search made it sound like they would be ok --
but it would be worth checking the specific pellets just to make sure.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Mock Ham Spread
 Categories: Main dish, Sandwich, Sthrn/livng
      Yield: 2 1/2 cups
 
      2 c  Bologna, ground
      2 tb Pickle relish, sweet
           (or more to taste)
    1/2 ts Mustard, prepared; to 1 ts.
    1/4 c  Mayonnaise
 
  Combine all ingredients; mix well.  Use as a sandwich spread on rye
  bread.
  
  SOURCE: Southern Living Magazine, September 1977.
  Typos by Nancy Coleman.
  From: Nancy Coleman                   Date: 08-10-94
 
MMMMM
 


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