Smoked Salmon and Trout by Thomas
We did some cold smoking with the Z-Smoker again. It was outstanding.
In the grill (shut off) at mid 60 F outside temperature on a sunny day in Florida. We used the Z-Smoker with Oak Pellets and smoked Salmon and Steelhead Trout. The Salmon/Trout was cured prior(salt/sugar) in the fridge. Also, we smoked Salt, various Cheeses and Garlic cloves. Since it was colder outside we smoked it about 2 hours for the Salt, Cheeses and Garlic cloves and about 2 1/2 hours for the salmon/trout.
The result! Excellent! A few thoughts:
1. Check the Z-Smoker to see if the pellets are still well packed. If they shift there is a chance that there is too much oxygen and there will be a flame. A quick repack and blowing out the flame is an easy correction.
2. Outside temperature has to be right for cold smoking and the grill warms up on a sunny day.