ProQ Cold Smoke Generator - Pure genius.

[Jmolinari]

yup...worked when i tried it.
Wet pellets, let them soak...they inflate and become crumbly and soft. Drain. Put in over for a couple hours to dry.
Use.

[Mike GadgetGeek Stock]

I have about 4-5 lbs of Bluefin tuna in the brine at 6:15am prepping for a cold smoke later today. 

I dried my sawdust in the toaster over at 175º for 1 1/2 hours yesterday preparatory to this smoking.
I am using my regular Weber 22" grill as my smoke chamber.
I will put about 4-5 hours of smoke on these fairly thick, fairly large chunks of wonderful smelling fish.

More later...................

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[Mike GadgetGeek Stock]

I have about 4-5 lbs of Bluefin tuna in the brine at 6:15am prepping for a cold smoke later today. 

I dried my sawdust in the toaster over at 175º for 1 1/2 hours yesterday preparatory to this smoking.
I am using my regular Weber 22" grill as my smoke chamber.
I will put about 4-5 hours of smoke on these fairly thick, fairly large chunks of wonderful smelling fish.

More later...................

......

So now the tuna is off from the smoke.. It is almost 1am and I have an hour to wait to wrap the filets in plastic wrap and give them a day to equalize. 

It has been a long patient day.

.......

[Mike GadgetGeek Stock]

I have about 4-5 lbs of Bluefin tuna in the brine at 6:15am prepping for a cold smoke later today. 

I dried my sawdust in the toaster over at 175º for 1 1/2 hours yesterday preparatory to this smoking.
I am using my regular Weber 22" grill as my smoke chamber.
I will put about 4-5 hours of smoke on these fairly thick, fairly large chunks of wonderful smelling fish.

More later...................

......

So now the tuna is off from the smoke.. It is almost 1am and I have an hour to wait to wrap the filets in plastic wrap and give them a day to equalize. 

It has been a long patient day.

.......

5:03am
Okay, okay.........    I feel back asleep on the couch, but the tuna/yellowtail is fine, it is cold outside, and NOW it is wrapped with cling-wrap and tucked away (after a tasting) for a day or so to regulate it's taste.  If the initial bite was an indication, it will be WAY good..

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[Jmolinari]

should be awesome. Did you do anything to the chunks before smoking?

[Mike GadgetGeek Stock]

should be awesome. Did you do anything to the chunks before smoking?

The standard (your) cure for 8 1/2 hours, rinsed them for 30 minutes, dried them for 4 hours,  smoked them a little bit long but it is really flavorful.  They could have done with 3 hours in the smoke rather than 5. 
I had 4 slices with some eggs for breakfast this morning, it is really tasty.   cold smoked Bluefin rocks.


Here is a sneak peek at the smallest of the fillets after smoking.




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[Mike GadgetGeek Stock]

Here is a "set" I made on Flickr of the process.  It get easier each time I do it. 

Click on this Cold Smoking some tuna pictures

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[Mike GadgetGeek Stock]

I have never done Bluefin nor Yellowtail bellies on the cold smoker, the tuna and yellowtail are in the brine, I am waiting until later tonight to brine 3 nice salmon slabs that will be on the smoker at the same time.  I am using my WSM (Weber Smoky Mountain) grill 'cause it has several levels of real estate that I will fill up with this much fish.  One of the Yellowtail bellies is HUGE, I hope I was the one that caught it last year in August. 




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[Mike GadgetGeek Stock]

 I have decided to hot smoke the tuna on the Big Green Egg, but cold smoke the salmon...  All things change..


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[Mike GadgetGeek Stock]

My recent fish smoking.

Click on this for more Smoking some fish pictures






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[Jmolinari]

beauty