Louisiana Grill Cold Smoke Cabinet
Smoke Cabinet Attachment
Use for low tempurature smoking/curing - Minimum temperature subject to ambient temperature and vent damper placement.
5 pullout shelves
Use as low temp smoke cabinet or Warming Oven
Damper at top controls air flow from main Grill
Dual Thermometre positioned High and Low allows you to monitor temps
Fits on Louisiana Grills LG Series of Pellet Grills.
Dimensions 61cm T x 50cm W x 53cm D
Great to keep your cooked meats at warming tempurature for large parties or for low temp smoking of cured fish, nuts, salt, chilies or salami etc using the smoking process on cool days or nights to cure and preserve foods (extreme care is needed to ensure bacteria is not allowed to grow on your food during this process). Avoid cross contamination and never place raw food on top racks to drip on cooked meats below.
Note Smoky Bacon is considered low risk because it will be cooked hard and at high tempurature once cured and then smoked this way.
Cold smoking preservation takes place between 50F to 85F or 10C to 29C and can take 1 to 14 days, but used to impart smoke flavour before the food is actually cooked or still raw. Foods are prepared first to remove excess moisture and to promote the absorbtion of smoke. Smoked Salmon is comonly preserved in this way as well as smoked cheese, butter, yogurt or Alcohol like Tequila.
Warm Smoking is exposing foods to tempuratures of 77F to 104F or 25C to 40C and used for prepared foods like bacon, ham or sausages that have been prior cured.Smoking salt or vegtables can be done this way as well, especially when drying out chilies.
Hot Smoking occurs at 126F to 176F or 52C to 80C and generates heat to minimally cook and smoke food simultaniously. Hot smoked fish which has been brined works well with this method.