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How to Combine Sous Vide and Cold Smoking? - Ask Jason

I get a lot of great questions from my readers. In order to help out everyone else I'm answering some of the most popular ones here on the blog. Have something you need help with? You can ask me on Facebook, contact me directly, or view all of the Ask Jason questions!

Thoughts on cold smoking?

- Cody Lee

Note: The following article is an edited transcription from the video.

I assume this question is combining it with the sous vide process.

I haven't done any real cold smoking with sous vide. I've used the smoking gun some but it is different. The smoking gun normally doesn't contribute as much smoke flavor as real cold smoking would do.

Polyscience smoking gun manhattan

I have used the smoking gun on some sous vide scallops. I cooked them for 45 minutes at 130°F (54.4°C) then chilled them. I used the PolyScience Smoking Gun Pro, sliced the the scallops thin and served them in a salad. It worked really well in this case since scallops are delicate, and picked up some flavorful smoky aroma.

Sous vide smoked scallop salad smoking

Note: You can check out more smoking recipes here.

If you have access to a more heavy-duty cold smoking system, I think it would work even better. I mentioned in my article about other types of smokers, that cold smoking is a good way to ensure that the temperature of the meat is not going to rise above the sous vide cooking temperature. You can cold smoke meats for as long as you want and then sous vide them. The end result will have a much stronger and deeper smoke flavor.

If you like this you can get more than 85 inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

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All tags for this article: Ask Jason, Smoking, Smoking Gun, Sous Vide, Sous Vide Equipment, Sous Vide Smoking


Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.