Fumage à froid au kamado : maîtrise totale (technique PRO & saumon maison)

Hey Smoker Family, today we're going pro: I'll show you how to achieve a truly successful cold smoke in a kamado, step by step, without ever cooking your salmon. Rinsing, drying, coating, clean smoke, air management… you'll master it all like a pro. This video follows episode 18 where we salted our salmon fillet. Here, we pick up where we left off with rinsing and go all the way to the complete smoking process, with all the techniques to obtain a fine, stable, and clean cold smoke. Meta description: In this kamado tutorial, learn how to successfully cold smoke at home: temperature, generator, sawdust, coating, and ideal duration. The result: professional-quality, artisanal smoked salmon. 🔥 Detailed Summary 0.10 – Opening Credits 0.19 – Intro 1.32 – Rinsing & Drying (Skin Coating) 4.03 – Preparing for Smoking (Generator, Sawdust, Lighting) 7.05 – Starting the Smoking Process 8.42 – Tips & Mistakes to Avoid 10.28 – Carving and Tasting 11.35 – Conclusion 🧰 Equipment Used Kamado The Bastard WEBER Dry Beech Sawdust Cold Smoke Generator Feunix Lighters Grillobois Charcoal (for future use) ChefsTemp Breezo / ProTemp S1 Probes 📌 Useful Links Kamado 101 Playlist:    • KAMADO 101 - Maitriser son kamado   Instagram & TikTok: @flo_smokeur ❤️ Thanks to our partners Grillobois – premium charcoal The Bastard – kamado equipment Feunix – easy ignition 👍 Don't forget to subscribe! If you want to improve your kamado skills, subscribe for upcoming episodes: Christmas gifts for the kamado!