Cold Smoking - Everything you need to know!

[Music] [Music] this is the alchemy kitchen in this video I'm gonna show you everything you need to know to cold smoke first off let's go up I'll go over what cold smoking is now before I go into that I was just editing this video to upload and I managed to delete the first like half of the footage that I did yesterday which was awesome so I'm redoing that part now so if I do repeat myself later in the video forgive me anyway it's cold smoking what cold smoking is is you're using smoke that's not with a heat source to infuse into the food it gives the food a wonderful smoke flavor unlike traditional smoking where you're actually cooking the food with heat this is not cooking the food either just smoking it so cold smoke is best to do in cold weather it depends what you're doing you know because if any cold smoked cheese and it's hot out it's gonna melt or if you put meat and it's hot out it's at an unsafe condition or temperature so it's gonna grow bacteria so it's like about three degrees here today that's perfect it's like being out walking French I started this yesterday and most of stuff I've been running since yesterday so I'm really smoking the crap out of it which I like now what you're gonna need is a cold smoke generator woodchips I use wood pallets like the Trager ones that come in a big bag what chips work fine even I've got some of these wood desks there for like a Bradley smoker which I don't have but I Buffy's a secondhand shop or cheap and I'll just break these up and throw them there as well so then you're gonna need something to smoke it in you know you can use just a normal smoker you don't need one though because there's no heat in it so you can make one out of wood I'm probably gonna build one out of pallet wood and it'll put that video up when I do it I've seen people make them have it like a metal trash can just drill some holes in it put it great underneath a rack to put everything on it's really first you look it up there's tons of ways to make your Alma cold smoker it's and it doesn't have to be anything fancy or fireproof because we're really not using heat cold smoking is awesome for there's so many things you can make in it and I'm gonna show you I've got a large I've got this thing full it's got a lot of a variety of stuff and some stuff I'm experimenting with that I haven't smoked before anything I haven't gone over and you guys know I've put it into the comments below I'm interested to hear and try that stuff out but I've done this with like duck with wild boar with pork with beef with fish and then you just it's not cooked of course I mean if it's cured you can keep it like that but just raw like that if it's cold look outside and then you cook with it and it's very similar to having something that's been traditionally smoked it has a nice smoked flavor comes out awesome it's really good for different ingredients for cheese for spices you name it so first let's take a look at my cold smoke generator and you can buy one they run for like 25 bucks enough if you look like Amazon and stuff but honestly the homemade one I think works better than those things and it's really easy you just need what I used is a a basket from a deep fryer it's a round basket and you just kind of poke up so what I did is I just bent the insight upwards so it makes a cone and you put in the wood chips with the wood pellets whatever in a kind of like a crescent you don't want to fill it all the way in a circle you light one end and it's just gonna slowly smolder I'll get like about three or four hours of smoke out of this and usually what I do is once it's getting towards the end I just top it off with more wood and I don't de mess with lighting it again once it's lit it'll stay lit and it'll keep going I never had problems with it going out just the first initial phase you got to just check on it for the first 20 minutes and to light it the best way bring this way it's just like a butane torch and start burning one end what I actually do this put a little fire starter under there like that and it's good you can use the tea candle whatever but this'll be quicker and if it's burning let it burn for a while but don't let it keep burning you don't want to flame you want to blow that out so it smolders like that and that's just gonna smolder nice and slow so I started this yesterday around ten in the morning and just filled it up like I think maybe three times and so I finally went to sleep now smoking if it's too cold outside like freezing the smoke is not going to stick to the food so in those cases you're gonna have to put some kind of heat source into the into the chamber whether it's I don't know candles or whatever if it's a little too warm you're trying to do like cheese or something you can put ice baths underneath the stuff to help keep it cooler warm she's like if I put my hand right over it's a little bit warming by the time it passes through foods so if I put my hand over the chimney once the smart smoke starts coming out you'll feel it's cold if it's a smaller container you just try to keep the heat sources far away from things especially like cheese that's gonna melt one thing about smoke that I like to do is put stuff in plastic bag like Ziploc bags or a plastic wrap that'll kind of help that smoke absorb into the flavor absorb more it gets a bit stronger after a couple days and it's it's like that you can't eat it fresh off the grill as well they're fresh off the smoker as well if it's cooked but if you let it set a little longer - even better that's it you'll see the rest of video like I said by repeating myself that's because I was an idiot and deleted the file backs in it and the last clip I took the audio isn't on site oh I agree do this step this video just did not want to be made but did you see my other videos I use cloak cold smoking means all the time my videos like last year I get up video and showing you how to make that cold smoke generator before I got a new camera Oh quality wasn't so great so I decided to redo it and go more into depth so now you're here to know everything you need to know to start cold smoking you really don't have excuse to do it unless you know it don't have a place to do that I guess like I said look up cold smoke generators you can find all these ways to build them one way is take like a plastic sieve like a strainer just like a cheap one from a dollar store there's plastic in the handle just pop that out bend the handle over because that that metals gonna be springy so when you try to push up the inside it might just go right back out so if that's case push it up bend the handle over and like put a bolt through it or something to hold that shape or you can buy one but like I said this one works I think a lot better than ones I've seen to buy and it lasts a lot longer it burns I'm getting more hours of smoke out which is what I really want I also use this sometimes when I'm just traditionally grilling you know that'll be because when the fire is hot you don't want to burn the wood you want to smoke it so this works really good just to go along with it add some smoke flavor to just grilling burgers or whatever in the summertime so wintertime when it's cold that's when I start doing a lot of cold smoking all right so as you see I left little bit of a gap that's kinda like a crescent shape with these wood discs you can use those to just pin it shred them up a little bit but lit and right under the end here you know we're starting it to burn I'm gonna just let that firestarter pretty much burn out if it's still on fire for a while just blow it out you want it to just smolder you don't want it to burn the whole way through alright so well that's uh getting ready I'm gonna go through what I have here to put on the smoker today I've got a pretty big variety of things usually if I'm gonna run the cold smoker it's like white waste the smoke let's fill the thing up there's a lot of cool things you can do with this so let's take a look over here and what I've got put on cold smoker today some things I do all the time some things that are gonna be new today so quite a few things this is gonna be new but I'm gonna try peanuts in the shell you know some of them are cracked a bit so I don't know how well the smoke is gonna penetrate that will give that a try nuts in general we're good on cold smoker got this rack just in case I run out of room I've got some hard-boiled eggs and an onion hard-boiled eggs are awesome on the cold smoker and Pratt first we have a nice pork loin rib roast bone-in some garlic and what I did is I just chopped up the face of it that's gonna go in there now it's a first for me to try full potatoes like this I have made mashed potatoes put them in a cast-iron skillet put them in the smoker the cold smoke and they came out awesome potatoes take on smoke really well so we'll see how it works both potatoes already cleaned them these eggs of course I'm gonna take them out of the actual tray here place them right on the great red peppers those always come out good nice piece of Gouda cheese cheese works awesome on a cold smoker throwing on them so I've got some paprika and some garlic powder so you can put them in like a lumen tray like this you'll have to stir it kind of frequently so the smoke penetrates at all so what I'm gonna try today is this kind of a splatter screen and just pour it over there so they can absorb the smoke hopefully I don't lose too much of it though the amount of time you're gonna leave it in is up to you depends on how smoky you like your stuff for meat like a big piece of meat like this the longer the better I go at least eight hours so I'm gonna leave this in all day probably in there since it's gonna be the longest I'll put it towards the back if I put cheese or something up with it for far away from the heat source you know if you don't like the melt it's cold enough there's not a problem but when it gets a little warmer you can know and I mean there's so much other so many other things you can throw on here salt works really good kosher salt or sea salt corn on the cob there's tons of stuff and if any of you guys know anything I'm not thinking of you could basically put anything on here just some things maybe don't why would you want to like maybe like orange or something but who knows maybe that's good to you these guys on here and like I said this is not cooking it's just getting that smoke flavor in there it's awesome way of smoking in the wintertime when it's painting the assets to really keep the temperatures up so everything except like the vegetables and spices meat I'm gonna have to cook after it's smoked but it's gonna have a really good smoke flavor I've done this with so many things duck chicken beef pork fish is excellent really have so many possibilities with this and it's different than normal smoking because normal smoking we're using smoked but we're also using heat to the food it'll slow temperature low to low temperature so this is not cooking it if you're cooking something cured like bacon then okay it's gonna be alright but for this stuff all this meat I'm putting on it's just getting the smoked flavor and then it's gonna be cooked I try to leave some you know some space in between all the foods so smoke gets in all directions whose eggs on [Music] pour on my paprika I just saved the jar to put it back into the last but not least some garlic powder everything's loaded in this is started nicely that's the first like 20-30 minutes you want to just double-check it that it's still burning so how that where it goes out in your hour later you realize that it hasn't it's not a small thing but once a smoldering like this it'll keep going don't have to worry about it good it comes out excellent also cheddar like a sharp cheddar pepper jack goat cheese comes out really good brie mozzarella you can experiment give them Jesus what kind of wood chips you uses personal preference usually for a sharper cheese you'll use a milder smoked milder cheese or use a stronger smoked that's not a rule but it's just a a lot of people recommend that I like the strong smoked flavor so I'm using the Mesquite and all this stuff is our smoke well you know the eggs are not gonna need as long as the meat the bell pepper I like has even longer potatoes they take in pretty quick I don't know about it whole like this and the spices I mean you can actually after a while just get like the cheese give it a taste the only thing is this the flavor is gonna intensify so after it's done on the cold smoker I the best thing is to wrap it up in some plastic plastic wrap and keep it in the fridge for a day or two same with the meat I'll season the meat and then wrap it up and that smoke just penetrates more into the into the meat into the flavor gets bolder and it's it's worth though it's hard wait but it's worth the wait so I'm gonna close this up and now we see we're smoking and temperature is I mean it's like outdoor temperatures right three degrees that heat is far enough away that's not gonna bring up the heat anymore inside it but maybe yet degrees I'll come back you know I come back every couple hours just to check or I just look out the window or still smoke coming out this is gonna go like I said for a good around four hours when I fill it like that I'll come back in about three hours and just top it off with the wood pellets and I'm gonna let some of the stuff go as long as I can today probably into the night but we'll come back and check on it you're gonna see it starts to take on a nice color so give this a few hours and be back so that's been on smokers been going for about seven hours now I just thought I'd take another look before the Sun Goes Down it's too dark everything started getting a nice color i refilled the smoker second time now just as it goes like halfway down or so every time I come out I'll just add more wood pellets just keeps working in a circle burning that way everything's getting a nice color to it it's cold enough outside it's like a refrigerator so I'm gonna just keep us going one thing I added actually with some olive oil I've never tried that before it's good so I just put it in a glass wide glass kind of jar and try some smoked olive oil as well the spices you can see maybe I don't know I stirred it up a little bit you see how the top areas where I didn't stir it is darker getting smoked out here yeah the meat especially I'm gonna keep it going as late as I can or overnight you come back to it tomorrow the eggs are probably fine now but I'm gonna just I like the stuff smoky so I'm gonna just keep letting it though the potatoes took on a lot of color yeah even the paprika you could feel it's sticky from the smoke so gonna let this go as long as I can tonight till I pass out and come back tomorrow and taste some of it all right so this went pretty much almost all night filling it up too late until tonight until I went to sleep and it eventually went out but it's already quite freezing by then I started it up again this morning some of the stuff I pulled off I pulled off the hard-boiled eggs the potatoes and the onion the part boil eggs which I'm not a big fan of to be honest but smoke they're awesome so I decided to throw on some more today and a couple other new things I'm trying tomatoes olives and also these little chili peppers some other things those are you supposed to be good or capers and what else was it I've done butter before as well and if it's cold enough it won't melt it'll be good yeah everything's been turned over because the smoke kind of tends to stick to the top and I'm gonna just keep letting it go today for me the longer the better you can't really overdo it unless you just not that crazy about a strong smoke flavor so I just topped this off with some more wood pellets now I'm gonna probably just let it go till about sunset and use some of this for dinner tonight release Brett first and the potatoes I mean yeah I'm the peanuts I tried him last night they didn't take on a lot of flavor because they're in the shell but you could definitely taste a smoked flavor to it it was pretty good so yeah now it's just trying to figure what to cook first but a lot of this it stores well and you know it's really good cooking ingredients but the meat is always awesome so time to close this back up and figure out what to make for dinner anyways thanks for watching hope you enjoyed please hit like please hit subscribe hit that Bell notification and leave any comments if you have any questions or if you have any suggestions on what else could be cold-smoked because even I think yesterday I was saying maybe wouldn't be good but I just really don't recall about peaches being very good cold-smoked to go with like pork or something like that so I'm gonna keep trying new things that I can think of I was even thinking of cutting a lemon in half and throwing it in there who knows but yeah this stuff is you know it's a really easy thing to do it's really a forgiving you can't really it's not like normal smoking where you got to really pay attention to the temperatures so yeah it's something I love to do and it gives you a lot of really good ingredients to cook with and like I said if it's winter time you don't have to necessarily cover that BBQ up for good alright thanks for watching until next time [Music] [Music]

Channel: Alchemy Kitchen

Views: 31,059

Rating: 4.7244258 out of 5

Keywords: smoked, smoking, cold smoked, cold smoking, smoked cheese, smoked pork, smoked meat, smoked vegetables, smoked spices, smoked eggs, smoked potatoes, smoked olive oil, smoked garlic, smoked nuts, smoked onion, mesquite, hickory, alder, apple wood, ingredients, diy, cold smoke generator, cooking, recipes, grilling, barbecue, bbq, winter food, cold weather cooking

Id: tD_yZBxB3jg

Length: 19min 48sec (1188 seconds)

Published: Sun Jan 19 2020