Cold smoking guide for beginners

Cold smoking is a brilliant way to flavour to food without actually cooking it.

With very little effort you can totally transform food with smoke. Strictly speaking, the smoke adds aroma rather than flavour: we smell it rather than taste it with our tastebuds.

A great way to make what you cook truly, deeply delicious.

To note! As cold smoking doesn't cook the food, it's important to pay careful attention to food safety to avoid the growth of harmful bacteria.

Here are our top tips for beginners to cold-smoking:

Start with lovely, clean, fresh ingredients: it's vital to use fresh, high-quality ingredients when cold smoking, as the smoke can amplify any "off" flavours or spoilage. Thoroughly clean and dry the food before smoking.
Use a "cold smoking ring" inside the Charlie Oven: this is a separate device that is designed specifically for cold smoking. It allows smoke to circulate around the food without cooking it. We use a ProQ Smoke ring.
Choose the right wood for your cold smoking ring: different woods produce different aromas when used for smoking. Some common choices for cold smoking are fruit woods (like apple or cherry), as well as hickory, and oak. Never use softwoods (like pine or cedar), which can contain harmful chemicals.
Keep the temperature low: The temperature should be between 20-30°C to prevent cooking the food. You can do this by placing ice in the the Charlie Oven chamber. The chamber is really well insulated, so even if the external air temperature is too high, ice in a bowl inside the oven will help maintain a low temperature.
Monitor the smoke: the smoke should be thin and wispy, not thick and billowy. Too much smoke can overpower the flavour of the food and make it bitter. Always light the wood chips from below and ensure that it is tightly packed into the smoke ring to make sure it burns slowly.
Smoke your food for the right amount of time: the length of time the food needs to be smoked will depend on the type of food - and your personal preference. Some foods, like cheese, may only need to be smoked for 1-2 hours, while others, like bacon, may require 12-24 hours.

What can go wrong when cold smoking:

Excess temperature: if the temperature gets too high, the food may start to cook and develop a tough texture.
Excess smoke intensity: too much smoke can overwhelm the flavour of the food and make it bitter.
Poor food safety: cold smoking is not a method of preserving food and does not kill bacteria or parasites. Correct food handling and storage are essential to prevent the growth of harmful bacteria.
Incorrect wood selection: using the wrong type of wood (or wood that has been treated with chemicals) can introduce harmful compounds into the food.

Brining food for cold smoking

Brining is a popular technique, used in conjunction with cold smoking, to add flavour and moisture to the food. Brining involves soaking the food in a salt water solution, or a dry brine, before smoking, which helps to break down the muscle fibres and allows the smoke to penetrate more effectively.

Here are our top tips for brining food for cold smoking:

Use a brine that is 5-10% salt: the concentration is important for both flavour and food safety. A concentration of 5-10% salt is generally recommended.
Add flavourings to the brine: you can add other flavourings to the brine such as herbs, spices, sugar, or citrus to enhance the flavour of the food.
Brine for the right amount of time: the length of time the food should be brined will depend on the type of food and the concentration of the brine. As a rule of thumb, fish and poultry can be brined for 1-2 hours, while red meat can be brined for up to 24 hours.
After brining, be sure to rinse the food thoroughly with cold water to remove any excess salt.
Pat the food dry with kitchen paper to remove any excess moisture.

Dry-brining or water-brining for cold smoking?

Both dry-brining and water-brining are great methods for preparing food for cold smoking, and the choice between the two will depend on your personal preference and the type of food being smoked.

Dry-brining involves rubbing salt and other seasonings directly onto the surface of the food; and then allowing it to rest in the fridge for a period of time. As the salt draws moisture out of the food, it dissolves and is reabsorbed, creating a flavourful and moist end product. Dry-brining works brilliantly for meats like beef, pork and chicken.

Water-brining involves submerging the food in a salt water solution, together with other flavourings like sugar, herbs, and spices. The food is allowed to rest in the brine for a period of time before being removed and smoked. Water-brining is a great choice for fish and seafood, as it helps to firm-up the flesh and prevent it from falling apart during smoking.

The benefit of dry-brining is that it can create a more concentrated flavour and a crispier crust on the surface of the food. And it requires less time and effort than water-brining, as the food can be rubbed with the dry-brine and immediately placed in the fridge.

The benefit of water-brining is that it can help to evenly distribute the salt and other flavourings throughout the food. And help to add moisture to lean meats like poultry and to fish.

How about hot smoking in the Charlie Oven?

The Charlie Charcoal Oven works brilliantly as a cold smoker or hot smoker.

Charlie Charcoal Oven can work for both, as its closed, insulated chamber allows for precise temperature control and smoke retention. The ability to both cold smoke and hot smoke in the same chamber is a great advantage, and the insulation helps to maintain a consistent temperature, regardless of the weather outside.

In hot weather, the insulation in the chamber helps to prevent the temperature from rising too high, ensuring that the food is smoked at the desired temperature.

When cold smoking, it's important to remember that the temperature should remain below 32°C to prevent the growth of harmful bacteria. Using an insulated chamber like the Charlie Charcoal Oven can help to maintain a low temperature over an extended period of time, which is necessary for successful cold smoking.

Overall, the Charlie Charcoal Oven is an incredibly versatile tool that can be used for a huge variety of cooking techniques - with an upper operating temperature of 400°C. Pizza, anyone?

A few of our favourite smoked food recipes

Smoking Cheese

Smoking cheese is a fantastic way to add a smoky flavour to cheese. Here's how to do it:

Choose the right cheese: not all cheeses are suitable for smoking, as some can become too soft or melt when exposed to heat. Hard, semi-hard, and firm cheeses like comte, pecorino, cheddar or gouda are great choices for smoking.
Chill the cheese first: it's crucial to start with cold cheese to prevent it from melting during smoking. Place the cheese in the fridge for 30 minutes to an hour before smoking.
Prepare the Charlie Oven: set up your oven for cold smoking, as the temperature should be kept below 32°C. Use a fruit wood like apple or cherry for the smoke.
Place the cheese in the oven: place the cheese on the racks, leaving some space between each piece for smoke circulation.
Smoke the cheese: smoke the cheese for 2 to 3 hours, or until it has developed the desired level of smokiness. The longer the cheese is smoked, the stronger the smoky flavour will be.
Rest and store the cheese: after smoking, allow the cheese to rest at room temperature for half an hour before wrapping and storing it in the fridge. The cheese can be stored for up to a week, and the flavour will continue to develop over time.

Smoked Butter

Smoked butter is a fantastic way to add a smoky flavour to your cooking, and the Charlie Charcoal Oven is a great tool for achieving this. Here's how to smoke butter using the Charlie Charcoal Oven:

Choose the right butter: use a high-quality, unsalted butter for smoking, as it will absorb the smoke flavour much better.
Pre-soften the butter: allow the butter to soften at room temperature for half an hour to an hour before smoking.
Prepare the Charlie Oven: set up your Charlie Charcoal Oven for cold smoking. Use a mild, fruit wood like apple or cherry for the smoke.
Place the butter on a tray on the racks: cut the butter into small chunks and arrange them on the tray, leaving some space between each piece for smoke circulation.
Smoke the butter: smoke the butter for 2 to 3 hours, or until it has developed the right level of smokiness. The longer the butter is smoked, the stronger the smoky flavour will be.
Rest and store the butter: after smoking, allow the butter to rest at room temperature for half an hour before wrapping it in clingfilm or wax paper and storing it in the fridge. The butter can be stored for up to a week, and the flavour will continue to develop over time.

Cold smoked bacon

Cold smoking bacon in the Charlie Charcoal Oven is a great way to achieve that delicious smoky flavour without cooking the bacon through. Here's how to do it:

Prepare the bacon: start by curing the bacon in a dry brine or wet brine for a few days. Rinse the bacon thoroughly and pat dry before smoking.
Pre-chill the bacon: place the bacon in the fridge for at least an hour before smoking to ensure it is cold and firm.
Prepare the Charlie Oven: set up your Charlie Charcoal Oven for cold smoking. Use a mild wood like apple or cherry for the smoke.
Hang the bacon: hang the bacon by hooks in the oven, leaving some space between each piece for smoke circulation.
Smoke the bacon: smoke the bacon for 4 to 6 hours, or until it has developed the right level of smokiness. The longer you smoke the bacon, the stronger the smoky flavour will be.
Rest and store the bacon: after smoking, allow the bacon to rest at room temperature for half an hour before wrapping it in clingfilm and storing it in the fridge. The bacon can be stored for up to a week and should be cooked before eating.

What are our favourite dry brine recipes for meat?

Dry brining is a great way to infuse flavour and moisture into meat before cooking or smoking. Here are three dry brine recipes that work well with different types of meat:

Basic Dry Brine:

8 tablespoons fine sea salt
2 tablespoons brown sugar
1 tablespoon black pepper
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder

Mix all the ingredients together in a bowl. Rub the mixture all over the meat, making sure to get into all the crevices. Place the meat in a plastic bag or wrap it in clingfilm and refrigerate for between 12 hours and 24 hours before cooking or smoking.

Herb Dry Brine:

4 tablespoons of fine sea salt
2 tablespoons brown sugar
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 tablespoon dried sage
1 tablespoon dried oregano

Chinese Dry Brine:

4 tablespoons of fine sea salt
2 tablespoons brown sugar
1 tablespoon five-spice powder
1 tablespoon garlic powder
1 tablespoon ginger powder

What are our favourite wet brines recipes for cold smoking?

Wet brining is a great method for preparing meats before cold smoking, as it helps to keep the meat moist and delicious throughout the smoking process. Here are three wet brine recipes that work well for cold smoking:

Basic Wet Brine:

4.5 litres water
4 tablespoons of fine sea salt
4 tablespoon brown sugar
2 tablespoons black peppercorns
2 bay leaves
4 cloves garlic, smashed

In a large pot, heat the water, salt, brown sugar, black peppercorns, bay leaves, and garlic over medium heat until the salt and sugar dissolve. Remove the pot from heat and let the brine cool to room temperature. Submerge the meat in the brine, making sure it is completely covered, and refrigerate for 12 to 24 hours before smoking.

Apple Cider Brine:

4.5 litres apple cider
200g of fine sea salt
4 tablespoons brown sugar
1 tablespoon black peppercorns
2 bay leaves
4 cloves garlic, smashed

In a large pot, heat the apple cider, salt, brown sugar, black peppercorns, bay leaves, and garlic over medium heat until the salt and sugar dissolve. Remove the pot from heat and let the brine cool to room temperature. Submerge the meat in the brine, making sure it is completely covered, and refrigerate for 12 to 24 hours before smoking.

Citrus Brine:

4.5 litres water
200g fine sea salt
1/2 cup brown sugar
2 oranges, sliced
2 lemons, sliced
1 tablespoon black peppercorns
2 bay leaves

In a large pot, heat the water, salt, brown sugar, oranges, lemons, black peppercorns, and bay leaves over medium heat until the salt and sugar dissolve. Remove the pot from heat and let the brine cool to room temperature. Submerge the meat in the brine, making sure it is completely covered, and refrigerate for 12 to 24 hours before smoking.

These wet brine recipes work well with pretty much any meat, such as chicken, pork, beef, or even fish. Just adjust the amount of the wet brine recipe according to the weight of the meat you're using. The longer you leave the meat in the wet brine, the more flavourful and moist it will become. So, try out these wet brine recipes and take your cold smoking game to the next level!

What is the difference between hot smoking and cold smoking? Which is better? The Charlie Charcoal Oven can do both types of smoking with ease.

Hot smoking and cold smoking are two different methods of smoking food. The main difference between the two is the temperature at which the food is smoked.

Hot smoking involves smoking food at temperatures between 100°C and 120°C. The heat of the smoke partially or fully cooks the food, while also infusing it with smoky flavour. Hot smoking is a popular method for smoking meats, such as ribs, brisket, and chicken, as well as fish and vegetables.

Cold smoking, on the other hand, involves smoking food at temperatures below 32°C. The goal of cold smoking is to add smoky flavour to the food without cooking it. Cold smoking is a popular method for smoking cheese, fish, and cured meats, such as bacon or ham.

Both hot smoking and cold smoking have their own unique benefits and can produce delicious results. Hot smoking can fully cook meats, making them tender and juicy, while cold smoking can add a subtle smoky flavour to delicate foods like cheese or fish.

As for which method is better, it really depends on personal preference and what you're smoking. If you want to fully cook meat while adding smoky flavour, then hot smoking is the way to go. If you want to add a subtle smoky flavour to foods without cooking them, then cold smoking is the way to go.

The Charlie Charcoal Oven is a versatile smoker that can do both types of smoking with ease. Its insulated chamber allows for precise temperature control, making it perfect for hot smoking, while the addition of a smoke ring allows you to do cold smoking. So, no matter what type of smoking you want to do, the Charlie Charcoal Oven has you covered.

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