cold smoking v hot smoking
Printed From: The Fishing Website
Category: Saltwater Fishing
Forum Name: The Kitchen - Seafood Recipes
Forum Description: Share your favourite seafood recipes here
URL: https://www.fishing.net.nz/forum/forum_posts.asp?TID=79579
Printed Date: 10 Jun 2026 at 9:07am
Topic: cold smoking v hot smoking
Posted By: Chip'n
Subject: cold smoking v hot smoking
Date Posted: 11 Jun 2012 at 6:37pm
| I'm trying to convince the missus to buy me a cold smoker (Ventura or Smokai) instead of using our s/s box smoker on the bbq or on meths when away but need a bit of hard evidence as to why the cold smoker is better. Obviously the hot smoker is quicker ie about 20 min, but how long does the cold smoker need to smoke 2 halves of KY for instance? cheers Dale |
Replies:
Posted By: CanadianJohn
Date Posted: 11 Jun 2012 at 6:41pm
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hot smoking cooks the fish and has a very different taste. i prefer the hot smoker myself. |
Posted By: Fishful Thinking
Date Posted: 13 Jun 2012 at 3:33pm
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http://www.macsbbq.co.uk/ColdSmoking.html -
http://www.macsbbq.co.uk/ColdSmoking.html - http://www.macsbbq.co.uk/ColdSmoking.html
http://www.smoker-cooking.com/coldsmokedsalmon.html - http://www.smoker-cooking.com/coldsmokedsalmon.html
Just got a Smokai and looking forward to giving it a go. Got a few mods to do first on a Brinkman charcoal smoker. ------------- PhD: Pool Hall Diploma |
Posted By: jeff007
Date Posted: 13 Jun 2012 at 6:22pm
| Chip'n you can do both hot and/or cold simply by adding the likes of a gas ring, I use a ventura smoke generator and a gas ring for hot smoking fish and chicken etc or just the smoke for doing garlic etc, best of both worlds really. Google some recipes and try brine ....very cool fun to experiment |
Posted By: jeff007
Date Posted: 13 Jun 2012 at 6:25pm
| With the ventura I find it gives more smoke for longer by soaking half the wood chips in water or wine/whiskey for 30 mins and sawdust does'nt seem to work as well |
Posted By: Lineburningthugs
Date Posted: 13 Jun 2012 at 9:45pm
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built a cold smoker, its sick, put everything in it, beef, pork, fish, tomatoes, garlic....... and being cold smoked it lasts for ages , took a little bit to get the recipe sust as it is a classic "smokehouse" but it works mean and cost us about $50 all up, oh and a days lazy labour
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Posted By: Chip'n
Date Posted: 15 Jun 2012 at 10:47pm
| So the cold smoker only cures the fish & not actually cooks it then. So if I place a KY in a cold smoker how long is it going to take before it is ready to eat & will I have to hot smoke it for a period of time as well? Dale |
Posted By: of2fsh
Date Posted: 15 Jun 2012 at 11:01pm
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Cold smoke then increase temp to cook the fish ------------- 2009 and 2010 BERKLEY SOFTBAIT COMP CHAMPS,Runner up 2013 ( solo),winner 2013/14 longest kingfish nz fishing competition |
Posted By: mowerman
Date Posted: 16 Jun 2012 at 9:32am
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2 lines of thought here..cold smoke if you want to keep it unfrozen for a while or hot smke ,fast and tasty.. I find cold smoke things to chewy so hot smoke now and then freeze but will keep 10 days in a fridge ok anyway  Find best results in a nice hot fire of tea tree,wait until it burns out (no more smoke ) but still nice and hot 80deg plus then put fish in until it cools off but still a few red embers then add the smoke . Once its to desired colour leave hanging until cold all up takes about 4 hours ,leave hanging till next day
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Posted By: Pro Fish
Date Posted: 17 Jun 2012 at 10:23pm
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Having both new school Bradley and old School Manuka ' cold ' smoker. - when correctly prepped with nice dry manuka or pohutakawa - The oldschool wins hands down for taste and all day vibe !! Only use the Bradley for small delicates like mussels and duck etc
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