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Author Topic: PBC as a cold smoker  (Read 57501 times)

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Offline joe2tro

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PBC as a cold smoker
« Reply #-1 on: February 19, 2015, 05:31:33 PM »
It was predicted to be cool and overcast this morning, so I went to Costco and got some Atlantic salmon yesterday.  Dry brined it overnight.
This morning, I lit the Amazin Smoker Tube stuffed with cherry pellets and placed it in the coal basket.  After a pellicle had formed, I placed the Salmon pieces on the Pamed grill, covered the barrel and two of the holes and let it smoke for two hours.  After two hours, I put the salmon ( still on the grate ) on a foil lined rimmed cookie sheet and placed in a 210 F oven for two hours to get the internal temp up to 150 for 30 min.
Quite tasty.  Anybody tried this with coals in the basket and if so how many?  I don't want to over cook the fish - just enough to be safe.
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Offline Las Vegan Cajun

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Re: PBC as a cold smoker
« on: February 19, 2015, 08:07:35 PM »
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Offline joe2tro

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Re: PBC as a cold smoker
« Reply #1 on: February 19, 2015, 08:41:20 PM »
Good point.
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Offline muebe

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Re: PBC as a cold smoker
« Reply #2 on: February 20, 2015, 12:26:09 AM »
Sounds good! :P
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Offline joe2tro

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Re: PBC as a cold smoker
« Reply #3 on: February 20, 2015, 12:36:39 PM »
Came across a comment from Meathead that it is not a good idea to cook salmon in the PBC as the fish oils will contaminate the drum and once that happens you can't get rid of the odor.  The recommendation was to use a dedicated smoker for fish.  Makes sense to me, so I will stay with my method of smoking only and not cooking fish in the PBC.  It does work fantastic as a cold smoker for cheese, etc.  The increase in internal drum temperature was about 20 F above ambient.  Hope this helps anyone considering the PBC as a cold smoker.
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Offline tlg4942

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Re: PBC as a cold smoker
« Reply #4 on: February 27, 2015, 04:11:48 PM »
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Offline smokeasaurus

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Re: PBC as a cold smoker
« Reply #5 on: February 27, 2015, 09:58:50 PM »
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