I’ve smoked pinto beans, that I later made into refried beans. AMAZING! I like heavy smoke. I only smoked them for about two hours, tossing the beans about every 20 minutes. Boiling the beans afterwards didn’t lose any smoke flavor.
I've been doing this here in Maine with steaks and some other meats. It seems like the fattier the smoker so keep that in mind. A rib eye and a strip are going to be different. Just pop the smoke tube in the offset chamber and the food in the main part of the smoker. Then cook the way you would normally grill it. I have not tried cheese or butter but I want to. Summer time doesn't work so well but fall, winter and early springtime is great for this method. Thanks for posting.
Just stumbled on your channel, this video taught me something about the generator that I've been having trouble with. Gonna try your way. Thanks for sharing.
Dude, you just inspired me, to go further, with smoking.. Been at it for 3 week's.. And enjoying the shit out of it.. Thank you for the video.. I hope others out there, get to experience, what you've been doing smoking, and further the challenge.. Fricken love it... Rock on!!! Thanks again brother.. Appreciate it!!! 😉
Mega thanks is for all the great knowledge. I just wannna hang out at your smoker have a beer. I’m all ready to go. The basket idea is really good. Sockeye Salmon going on! Cheers
Hi. Great video. Got one question: can you smoke cure beef this way? I'm trying to find a way to make Suho meso (bosnian dry cured smoked beef) without having to build a smokehouse.
Some time ago, I purchased a bottle of smoked maple syrup. It was very good, but expensive. Smoking maple syrup is on my list of things to smoke. I'm planning on using a 9 x 13 glass casserole dish and smoke it for an hour.
I just did jalapeños havarty,jalapeños monterrey jack, white and yellow old cheddar, and baby bell guda's but it was 15°c out and in a Bradley smoker so had to use a ice bath with the flew wide open turned out amazing my first cheez smoke the friggin guda is to die for ill definitely try a ton more other things and love the vid I'll be doing so.e of this and building a better rig or build on to my ugly drum that should be super simple thanks for the good video
Have you ever tried smoking chicken parts or chicken wings with this cold smoke method? As long as everything stays above freezing and below 40° you should be good to go for a few hours, right? Once you are done smoking it you can cook it any way you like. I would take some precautions with chicken so it doesn't get all over the smoker or grill while it sat there in refrigerator temps smoking away. Sorry for the reply a year later. v LOL.
Yeah, it works fine as long as your temperature stays in the safe zone. I did a whole duck for New Years in the cold smoke then cooked in the oven in a dutch oven, came out great.
@@rickbergolla4055 Hi my friend, I strongly recommend you check out Gavin Webber's RUclips channel, what Gavin doesn't know about making cheese isn't worth knowing in my opinion! Everything I have learned about making cheese over the last 5 years has been down to following Gavin's easy recipes! Here is a link to his fantastic Cheddar video, which was the first one I ever watched, then you can follow all the other MANY fantastic videos! Here is the link below, hope this helps my friend! 👍😊 ruclips.net/video/xEnifYNnDCA/видео.html
@@alchemykitchen777 Hi my friend, over the last 5 years I have made cheddar, Gloucester, sage Darby, Cotswold, chilli Cheddar and even a Stilton style cheese. I started off making soft cheese like ricotta, cottage cheese and roule' herb, but unfortunately they don't keep very long! Over the last couple of years I have got into making my own sausages, salami and other air cured meats like jerky. I tried hot smoking, and found it very successful indeed, but I plan to make myself a cold smoker in the better weather!
Def gonna try this on Saturday. I'm going to do cheese I think (first attempt) with about 15 pounds of ice underneath the cheese. The cheese imma try are: mozzarella, gouda and red leister. Thank you for taking the time to make this content
Good idea with basket.I love smoked foods,so I cold smoked an entire pot roast with veggies. carrots, onions, potatoes. In just 2 1/2 hrs or so it was almost too much smoke penetration..Put it in lasagna pan with beef broth and onion soup mix and cooked for another couple hours.Was good but crazy smokey.
Great music, great info. It's cool seeing you experiment and have fun with a variety of stuff. A lot of people just recycle info they got from someone else, appreciate you sharing the stuff you've learned from your own experiences. Awesome video!
Thanks, much appreciated! Though I am focusing more on videos for forging/blacksmithing etc, I will get back to cooking videos once the weather is a bit better as I prefer to cook outdoors for those.
Hey man great video, I love cold smoking brisket and sous vide cooking it, kinda makes it fool proof. Also where did you get that hoodie its mad I want one! 😄
Thanks, I have still yet to try sous vide. Hoodie is from our band's merchandise, I think I have one or two left (have to check which sizes), but might have a link to where you can find them.
AMAZING VIDEO, Thanks for the tips, spent the past two days smoking shallots to make into pickled onions. Could i ask how were the potatoes smoked?? As you say endless possibilities. Once again excellent many thanks.
Got some smoke tubes ,did some cheese for first time,so now I can see I can do alot , more different stuff, thanks especially for the spices,salt unlimited,best info yet👌I like oak that's what is plenty here in Texas I like the smoke with some pecan
Yeah unfortunately I don't know where to find pecan here, but all depends on what I am smoking to what wood I prefer. One guidline I remember hearing for cheese, is the stronger/sharper the cheese the milder wood/smoke to use, but it's all personal preference and worth experimenting with. I should get a stick welder soon, and then I will try to make some new cold smoke generator designs. Maybe will do a tutorial/build video in the future after I get some practice welding
@@alchemykitchen777 excellent,thank you got 1 sharp,mild,pepperjack just to experience for 1st time, used competition pellets ,thanks for your help here in Houston we are getting closer to warm weather 70 tomorrow
@redbone7040 🤠Howdy from Friendswood. Looking at how to cold smoke some cheese during this cold spell and saw you're a neighbor 🤘 (How about our Texans ❤)
yes, since they are only cold smoked, they are still raw... if you do them on a grill, coat in olive oil, salt and pepper, wrap in aluminum foil and grill until internal temerature reaches 150 fahrenheit.... actually uploading a video on that new that will be live in about 20 minutes.
Yes, though I would be careful about the temperature, so it's in the safe range. The smoke flavor takes within the first 30 minutes, longer just makes it stronger.
haha man, drinking the perlenbachers. funny stuff. that's like the cheapest beer there is in germany. never even tried it though i think haha. i am not german, but in australia we drink oettinger, which is one of the other super cheap beers here, so i found that pretty funny. anyway, nice video.
@@alchemykitchen777 I was going to put a rack straight from the fridge to the grill to smoke for a couple of hours then into the oven.. I have a pellet tube I put on my little grill.. Hopefully it works
Help, I've got a premade (it seems), it says cold smoked artic char from the market and I don't know how to safely prepare and consume it. I've for now stuck it in the freezer where it's been for about 4 hrs now. Do I just take it out and it's ready to eat or do I need to cook do other things to it?
So, you smoke then eat and then grill it, right? I noticed you didn’t mention chicken. Is there a reason why? Can you smoke the chicken and then grill it?
You can cold smoke chicken or other meat before cooking or grilling it, you just have to be sure it is cold enough to not reach the danger zone of getting you sick
thanks, never thought of pizza dough, just started a batch of cheese, so will give it a try. I did wild boar neck and ribs for chili last week and it turned out great.
@@alchemykitchen777 I didn't cold smoke them, heat smoke with more cherry wood while smoking a pork loin. I cold smoked a salmon for the first time yesterday. I hope I didn't overpower the smoke.
Dude you covered more stuff than the last 10 videos I've just watched thanks you got a like and a subscribe from me
Thanks, I have an updated video I'm finishing up I'll have posted in a few days
Top man. 👍
Same here.
Smoking my own seasonings that's great thanks for the idea
I’ve smoked pinto beans, that I later made into refried beans.
AMAZING!
I like heavy smoke. I only smoked them for about two hours, tossing the beans about every 20 minutes. Boiling the beans afterwards didn’t lose any smoke flavor.
Another one on the to do list! Lot of possibilities or cold smoking, so always very cool to hear new ideas.
new one to try out I learned, smoked peppercorns ;)
Sounds like smoked beans would be good in chili. Hmmm...
Could you possibly post the exact way you smoked those? I'd love to try that myself man
Thanks for sharing. Great content and information!! Rock on 🤘🏻 🤘🏻
I've been doing this here in Maine with steaks and some other meats. It seems like the fattier the smoker so keep that in mind. A rib eye and a strip are going to be different. Just pop the smoke tube in the offset chamber and the food in the main part of the smoker. Then cook the way you would normally grill it. I have not tried cheese or butter but I want to. Summer time doesn't work so well but fall, winter and early springtime is great for this method. Thanks for posting.
not quite understanding what you mean.
Great video! Thanks for making it.
Just stumbled on your channel, this video taught me something about the generator that I've been having trouble with. Gonna try your way. Thanks for sharing.
Dude, you just inspired me, to go further, with smoking.. Been at it for 3 week's.. And enjoying the shit out of it.. Thank you for the video.. I hope others out there, get to experience, what you've been doing smoking, and further the challenge.. Fricken love it... Rock on!!! Thanks again brother.. Appreciate it!!! 😉
Thank you so much for your presentation . Looks like anything can be smoked.
Thanks, I have a more recent video up showing some other cold smoking ideas
I can just imagine smoking some peach slices and adding it to a nice lamb curry simmering away.
Circular pellet burner is pure genius! Gonna replace my hexagonal tube. Thank you.
American accent and Mediterranean taste buds, green olives smoked red peppers and olive oil! you've got my like and sub.
Thanks for the sub!
Mega thanks is for all the great knowledge. I just wannna hang out at your smoker have a beer. I’m all ready to go. The basket idea is really good. Sockeye Salmon going on! Cheers
sounds good, about time to run a batch of various things here too, I will probably do a follow up video soon of some other ideas of what to cold smoke
I just smoked Italian prune plums. Halved them up and smoked for an hour or so. Delicious
Hi. Great video. Got one question: can you smoke cure beef this way? I'm trying to find a way to make Suho meso (bosnian dry cured smoked beef) without having to build a smokehouse.
@@alam5719 yes, but I would cure it first, Really depend LS on how thick and how long you plan to store it
@@alchemykitchen777 thank you. Will definitely cure first. 🙏
Wow! Great video... I'll be smoking next week!! Thanks man!
Just getting the right weather here to do it again
2 words. BRIL LIANT.
Everything genius is simple. You are a genius. Thank you ❤️
thank you!
Some time ago, I purchased a bottle of smoked maple syrup. It was very good, but expensive. Smoking maple syrup is on my list of things to smoke. I'm planning on using a 9 x 13 glass casserole dish and smoke it for an hour.
let me know how it turns out, but yeah a large dish should work, so it exposes as much as possible of the surface to catch the smoke
I just did jalapeños havarty,jalapeños monterrey jack, white and yellow old cheddar, and baby bell guda's but it was 15°c out and in a Bradley smoker so had to use a ice bath with the flew wide open turned out amazing my first cheez smoke the friggin guda is to die for ill definitely try a ton more other things and love the vid I'll be doing so.e of this and building a better rig or build on to my ugly drum that should be super simple thanks for the good video
Have you ever tried smoking chicken parts or chicken wings with this cold smoke method? As long as everything stays above freezing and below 40° you should be good to go for a few hours, right? Once you are done smoking it you can cook it any way you like. I would take some precautions with chicken so it doesn't get all over the smoker or grill while it sat there in refrigerator temps smoking away. Sorry for the reply a year later. v LOL.
Yeah, it works fine as long as your temperature stays in the safe zone. I did a whole duck for New Years in the cold smoke then cooked in the oven in a dutch oven, came out great.
Thank you.
I have been making cheese for years now, and this is something I really want to do this year, thanks for the inspiration!
Question to you from a non cheese Maker, any sites or areas you recommend checking out if you wanna start cheese making
@@rickbergolla4055
Hi my friend, I strongly recommend you check out Gavin Webber's RUclips channel, what Gavin doesn't know about making cheese isn't worth knowing in my opinion!
Everything I have learned about making cheese over the last 5 years has been down to following Gavin's easy recipes!
Here is a link to his fantastic Cheddar video, which was the first one I ever watched, then you can follow all the other MANY fantastic videos!
Here is the link below, hope this helps my friend! 👍😊
ruclips.net/video/xEnifYNnDCA/видео.html
@@MrNed09 Cool, subbed, only made cheese once, simple method with goat cheese, but was worth doing.
@@alchemykitchen777
Hi my friend, over the last 5 years I have made cheddar, Gloucester, sage Darby, Cotswold, chilli Cheddar and even a Stilton style cheese.
I started off making soft cheese like ricotta, cottage cheese and roule' herb, but unfortunately they don't keep very long!
Over the last couple of years I have got into making my own sausages, salami and other air cured meats like jerky. I tried hot smoking, and found it very successful indeed, but I plan to make myself a cold smoker in the better weather!
So far, I’ve just smoked cheese and almonds but you’ve taken it to a whole new level. Thanks for the video. Hmmm. I’m think’n of trying pickles.
Def gonna try this on Saturday. I'm going to do cheese I think (first attempt) with about 15 pounds of ice underneath the cheese. The cheese imma try are: mozzarella, gouda and red leister. Thank you for taking the time to make this content
Great video! I've been looking for a great way to get a good smoke on my jerky before I dehydrate it.
done this on Jerky several times and it works great
Too bad the season for this kind of smoking is limited in North East Texas. Runs frin about late January to early March!!!
Yeah, I generally do it in fall and winter or if it's cold enough at night, though you can also put a tray of ice in the chamber
Awesome..!!! you have peaked my curiosity and enticed my creativity. Today I learned that anything is possible.
Kia ora from Aotearoa NZ. Haha I love your coldsmoke generator...thats how I made mine too😁
Yep, will be getting more use for it soon as the Summer weather is gone.
Love that smoke roll from the chimney! Very informative.
Thanks 👍
Good idea with basket.I love smoked foods,so I cold smoked an entire pot roast with veggies. carrots, onions, potatoes. In just 2 1/2 hrs or so it was almost too much smoke penetration..Put it in lasagna pan with beef broth and onion soup mix and cooked for another couple hours.Was good but crazy smokey.
You can try a milder smoke, like maple or applewood etc something like hickory or mesquite is gonna be a lot stronger
Great music, great info. It's cool seeing you experiment and have fun with a variety of stuff. A lot of people just recycle info they got from someone else, appreciate you sharing the stuff you've learned from your own experiences. Awesome video!
Thanks, much appreciated! Though I am focusing more on videos for forging/blacksmithing etc, I will get back to cooking videos once the weather is a bit better as I prefer to cook outdoors for those.
Experiment with different foods that's what I do love it
I'm a master at smoking 🚬
Cool video 👍
Hi for example to smoke any meat like pork and beef or even fish. Which is better cold or hot smoking ?
You can Smoke rock salt to go in your tablr grinder.
Hey man great video, I love cold smoking brisket and sous vide cooking it, kinda makes it fool proof. Also where did you get that hoodie its mad I want one! 😄
Thanks, I have still yet to try sous vide. Hoodie is from our band's merchandise, I think I have one or two left (have to check which sizes), but might have a link to where you can find them.
AMAZING VIDEO, Thanks for the tips, spent the past two days smoking shallots to make into pickled onions. Could i ask how were the potatoes smoked?? As you say endless possibilities. Once again excellent many thanks.
Which is the correct sequence: Smoke then pickle or pickle then smoke?
@@billychampy316 smoke then pickle bro
That's a bad ass hoodie dude
Salmon would be awesome
Got some smoke tubes ,did some cheese for first time,so now I can see I can do alot , more different stuff, thanks especially for the spices,salt unlimited,best info yet👌I like oak that's what is plenty here in Texas I like the smoke with some pecan
Yeah unfortunately I don't know where to find pecan here, but all depends on what I am smoking to what wood I prefer. One guidline I remember hearing for cheese, is the stronger/sharper the cheese the milder wood/smoke to use, but it's all personal preference and worth experimenting with. I should get a stick welder soon, and then I will try to make some new cold smoke generator designs. Maybe will do a tutorial/build video in the future after I get some practice welding
@@alchemykitchen777 excellent,thank you got 1 sharp,mild,pepperjack just to experience for 1st time, used competition pellets ,thanks for your help here in Houston we are getting closer to warm weather 70 tomorrow
@redbone7040 🤠Howdy from Friendswood. Looking at how to cold smoke some cheese during this cold spell and saw you're a neighbor 🤘 (How about our Texans ❤)
Great video. Been inspired. Spaghetti squash is excellent, give it a stoke! 💪👊
Thanks, will do when it comes into season here
Great vid thank you.
Nice video! Do the potatoes need to be coocked after?
yes, since they are only cold smoked, they are still raw... if you do them on a grill, coat in olive oil, salt and pepper, wrap in aluminum foil and grill until internal temerature reaches 150 fahrenheit.... actually uploading a video on that new that will be live in about 20 minutes.
Have you tried using a flat cookie tray with olive oil to maximise the spread and infusion off the smoke. Should be good for frying eggs or patties.
havent found the need for cold smoking, and it would prevent the smoke from getting to the bottom, unless you flipped whatever is on it.
Lovely stuff, shame about the lost footage but that’s a great video
Was just one of those days, but I was able o re-record the footage so nothing really lost in the end. Thanks!
Alchemy Kitchen something’s are meant to be! 👍🏻
very informative, thanks for sharing
if you want to put pork in in summertime put it in frozen before it defrosts it will have a good layer of smoke penetration.
The food is not the only thing cold smoked this day. Nomsayin.
Can you cold smoke chicken sausage that has curing salt added?and how long do you smoke it for
Yes, though I would be careful about the temperature, so it's in the safe range. The smoke flavor takes within the first 30 minutes, longer just makes it stronger.
@@alchemykitchen777 thank you
haha man, drinking the perlenbachers. funny stuff. that's like the cheapest beer there is in germany. never even tried it though i think haha. i am not german, but in australia we drink oettinger, which is one of the other super cheap beers here, so i found that pretty funny. anyway, nice video.
Yep Perlenbacher is Lidl brand beer, Oettinger is also very cheap, but blows away most beers I have had in other countries.
Did you remove the shells from the eggs before smoking?
Yes.
My best flavour comes from Hickory and oak with a bit of cherry and some apple
I like apple wood for a lot of things, and often blend it with hickory or mesquite.
Have you cold smoked salmon lox?
Yes and entire salmon fillets, comes out great with birch syrup
Good Info wish you well :)
I like this video you are an average Joe just like most of. This is what I was looking for 👍
Have you smoked beef marrow bones for dogs?
I havent tried that
I wonder if I freeze a rack of ribs and cold smoke for three hours and put it in the oven to cook will it come out good?
They will take the smoke flavor, but not sure if it will work while they are frozen, worth a try though
@@alchemykitchen777 I was going to put a rack straight from the fridge to the grill to smoke for a couple of hours then into the oven.. I have a pellet tube I put on my little grill.. Hopefully it works
@@jorgecarrejo should work fine, let me know how it turns out!
@@alchemykitchen777 didn't work.. Barely got a hint of smoke on the ribs.. Miss my Oklahoma Joe's smoker!
@@jorgecarrejo Sorry to hear, I have done it with meat and had good results, maybe needed longer or stronger wood like hickory or mesquite.
Help, I've got a premade (it seems), it says cold smoked artic char from the market and I don't know how to safely prepare and consume it. I've for now stuck it in the freezer where it's been for about 4 hrs now.
Do I just take it out and it's ready to eat or do I need to cook do other things to it?
Has it been cured?
@@alchemykitchen777 I don't know. Though the market got back to me and said it is good to eat as is. Thank you. :)
@@zakimerxero3771 would have been my guess, but don't want to be responsible for getting you sick.
@@alchemykitchen777 Understandable. :)
Hi
I want make smoked black pepper can you explain if you have time?
Thanks
same process as how I did the garlic powder and paprika in the video.
What kind of smoke should I use the peaches
Depends on your preference, I'd try something milder myself like apple wood
So, you smoke then eat and then grill it, right? I noticed you didn’t mention chicken. Is there a reason why? Can you smoke the chicken and then grill it?
You can cold smoke chicken or other meat before cooking or grilling it, you just have to be sure it is cold enough to not reach the danger zone of getting you sick
Wicked vid! Love the music too! I like smoking pizza dough, give it a try if you haven’t already. Thanks for uploading, have a sub 🖤
thanks, never thought of pizza dough, just started a batch of cheese, so will give it a try. I did wild boar neck and ribs for chili last week and it turned out great.
@@alchemykitchen777 that sounds amazing!
I would of never thought of smoking eggs or potatoes.
Totally worth it.
@@alchemykitchen777 i am building my 1st smoker and im looking for ideas 💡. I am going to definitely try it.
Bing cherries are good smoked!
Interesting, that I will have to try next harvest... had more cherries than I knew what to do with last year.
@@alchemykitchen777 I didn't cold smoke them, heat smoke with more cherry wood while smoking a pork loin. I cold smoked a salmon for the first time yesterday. I hope I didn't overpower the smoke.
Try some garlic 🧄 cloves
I have, also works good if they are peeled first
Like your videos but find music distracting.
Have you tried smoking cigarettes or cigars?
That I haven't tried on cold smoke, but have heard of doing whiskey and beer
Beer out loud hey, what the hell?!
Chocolate?
I haven't tried it myself, but a few people mentioned they have with good results
@@alchemykitchen777 funnily enough i was inspired to try smoking food and am in the process of smoking some now!
Salmon, make some kippers venison
Just got 6 deer shoulders, will use some for jerky
Have you preserved meat this way? Ever heard of pemmican?
yeah, I have cold smoked beef jerky before, butthen I dehydrate it with a bit more heat or in the oven
Alton brown uses a cardboard box lol
as long as the smoke is cool enough, any chamber would work more or less.
It's like watching a political debate all talk and no action
Your choice of title is demeaning. What if we 'Want' to know more. Are you up to the challenge?
Why would you leave the plastic on or around the item, how is the smoke suppose to get into what you are smoking, you are not to bright
@@adriandelaat2905 *too
No plastic was in the smoker
Thank you.