I recently completed a stage in the Alsace. The Chef was using a small cold smoker inside one of the ktichens for cold smoking fish and foie gras. It was a rectangular box about two feet wide, a foot-and-a-half deep, and maybe a foot high. The smoke chamber that held the saw dust pulled out of the front like a flat drawer. There was room inside for two racks of food. He said that it had been designed by a fellow chef and the labels had worn off long ago. And this definitely did cold smoking -- not hot smoking like the stove top smoker sold in the U.S. Does anyone know where I might find a similar device in the U.S.? I need a small system I can use under a hood to smoke the occassional fillet, not a back yard system.
Join Now
Be a part of the community.
It's free, join today!
Recent Reviews
-
I love this knife and have used it daily since i got it from a friend about 3 years ago. I also have the 20 inch but im much more comfortable with this one. my only gripe is because the blade is... -
I have learned and made many delicious and delicate recipes. Any recipes here will make your man/men happy -
It is a very handy pastry book however the recipes measurement uses large quantity. This make it difficult for home cook. Nonetheless I enjoy reading and some of the professional techniques I... -
We got this as a wedding gift and used it several times of the years. I have recently been using it quite a lot and have debated replacing it with a new bigger compressor model, but may just... -
I have been waiting for years for a good, reliable and easy to use iperEspresso machine. Now I can have my favorite illy espresso every morning. I highly recommend to get 'capresso froth pro' to...
