I’m thinking of complimenting my sous vide steaks with cold smoking and I’m trying to pin down the best method and kit for the job.
Does anyone here smoke at home? (Not the 420 variety!)
I’m assuming cold smoking is the correct route to go down, as I don’t want to undo the precision cooking of the sous vide by further cooking the steaks during a hot smoke?
As for kit, I think I’ve narrowed my search down to a couple of options:
Smoking Gun Pro: Seems like minimal faff, easy to use indoors, no mess etc... but I have no idea how a steak smoked in a single blast of smoke, then sealed in a bowl for an hour, would compare to a “properly” smoked steak that’s been smoked for hours from a continuous smoke source.
ProQ: Again, minimal faff. Just chuck in some dust then stick it in any kind of suitable container and let it burn (up to 10 hours). This option appeals, as it feels like “proper” cold smoking, but again, I have no idea how long is best for steaks... plus I’m also assuming if you’re going to be smoking for hours, it really needs to be temperature controlled!?
Cameron Stovetop smoker: I know it’s a hot smoker, but I figure I can still use it for cold smoking (in conjunction with either the smoking gun or the ProQ above) just with the added bonus that if I did want to hot smoke, I can just shove it on the hob!
Appreciate any input from experts
Does anyone here smoke at home? (Not the 420 variety!)
I’m assuming cold smoking is the correct route to go down, as I don’t want to undo the precision cooking of the sous vide by further cooking the steaks during a hot smoke?
As for kit, I think I’ve narrowed my search down to a couple of options:
Smoking Gun Pro: Seems like minimal faff, easy to use indoors, no mess etc... but I have no idea how a steak smoked in a single blast of smoke, then sealed in a bowl for an hour, would compare to a “properly” smoked steak that’s been smoked for hours from a continuous smoke source.
ProQ: Again, minimal faff. Just chuck in some dust then stick it in any kind of suitable container and let it burn (up to 10 hours). This option appeals, as it feels like “proper” cold smoking, but again, I have no idea how long is best for steaks... plus I’m also assuming if you’re going to be smoking for hours, it really needs to be temperature controlled!?
Cameron Stovetop smoker: I know it’s a hot smoker, but I figure I can still use it for cold smoking (in conjunction with either the smoking gun or the ProQ above) just with the added bonus that if I did want to hot smoke, I can just shove it on the hob!
Appreciate any input from experts