Released in 2010 it is now used by top chefs, fishermen, hunters and “foodies” around the world to add a wonderful smoky flavour to foods such as fish (Salmon, Haddock, Kippers, etc), bacon, hams, eggs, cheeses, beef, venison, salami, butter, salt and nuts. There are several smokers in the market I tried, but not all of them were great. At Browne, from the preparation to the final packaging, our smoked salmon varieties take days to make per batch. A cold smoker is generally used to fulfill this purpose. Choose your cold smoker wisely. Smoking cold salmon requires low temperature. The Smokehouse Products Big Chief and Little Chief smokers operate at around 160F, and they're not adjustable…that's way too hot for cold smoking salmon. Cold smoking is a convenient way of flavoring and preserving food. The brine adds flavor to the fish, keeps it moist during cooking, and prevents it from breaking apart during the smoking process so it’s vital no matter how to choose to prepare it.. Can You Cold Smoke Fish? It consists of the traditional stages; preparing the fish, curing, smoking, and slicing and packaging. I love cold salmon; hence I had to research on the best cold smoker for salmon. Our patented ProQ® Cold Smoke Generator is a great little gadget that makes cold smoking easy to do and affordable. Cold smoking salmon, fundamentally, is a simple – albeit time-consuming – process. The purpose of brining fish before smoking it is threefold. Depending on your electric smoker, it may be possible to cold smoke fish, but the process takes a lot longer. The main objective of cold smoking is to infuse the raw meat, fish, or eggs with an exquisite smoky flavor and transform it into delicious treats for a party. Not all smokers can work well in smoking cold salmon. The right smoker for cold salmon should operate at low temperature. 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