- Barbecook Smoker
- Barbecook Smoke Dust Hickory
- Barbecook Cold Smoke Generator
- Mixed peppercorns
- Juniper berries
- Coarse salt
- Salmon fillet
- Peated whiskey
- Method 2 days (preparation + smoking)
Colder temperatures are no longer an excuse to avoid using your Barbecook. You can barbecue all year round. Whether you prefer gas or charcoal, winter barbecues are here to stay! Temperatures under 10°C are perfect for experimenting with cold smoked dishes in the smoker. Cold smoking goes back to an ancient tradition in which fish or meat was smoked so it would keep longer. Now it’s mostly a fun gimmick - you don’t have to keep delicious, smoked dishes, you can enjoy them right away.
Let’s get cracking with the Barbecook Smoker and the cold smoke generator! The ideal dish to start with is a classic: cold-smoked salmon. To make it even more attractive, we also use peated whiskey. Good for the salmon and for the grill master. After all, it’s cold outside!
- Crush a handful of peppercorns and juniper berries in a mortar.
- Rub a dash of peated whiskey into the salmon fillet then sprinkle the crushed pepper & juniper berries on top. (The whiskey provides a peated flavour - a wonderful addition to the smoked flavour. If you prefer pure flavours, skip the whiskey).
- Fill a dish with salt, place the salmon fillet on top then cover with coarse salt. The salmon must be completely covered with salt. The salt will dehydrate the salmon. This technique is called “dry curing”. Cover the dish and place the fish in the refrigerator to rest for approx. 5 hours.
- Remove the salmon from the refrigerator and rinse off the salt. Pat it dry. Now put it back in the refrigerator - uncovered - overnight so it dries further. This enables the salmon to absorb the smoky flavour even better.
SMOKING THE FISH
- Fill the cold smoke generator with smoke dust. We chose hickory because it gives your dish a softer flavour.
- Place the candle in the smoke generator. When the smoke dust above the candle begins to smoulder, blow out the candle. The smouldering smoke dust will burn gradually.
- Place the salmon on the top rack of the Barbecook Smoker, then close the lid.
- Check the temperature regularly; it must not be higher than 25°C. With wintry temperatures outside, this shouldn’t be a problem.
- After 7 to 8 hours, all the smoke dust will be gone and your salmon will be infused with a delicious, smoky flavour.
- Cut the salmon into small cubes or thin slices. Serve with a glass of peated whiskey; it’s the perfect combo!