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Cold smoking pics

D

Dave Warden

Member
Sunset on night of smoke. 30 degrees. getting ready for smoke with cold smoker and pecan pellets. Got 1# blocks of pepperjack, xtra sharp chedder, vermont chedder, cream cheese with some onoin soup mix sprinkled on top and boiled eggs. last pic all wrapped up and ready for fridge. Have to wait a month or so to let smoke mellow out. Eggs were a killer. Ate them right away with some hot sauce.
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How is it hot enough to burns the pellets but cool enough the cheese doesn't melt? What temp is it in there?
Could you put a cast iron skillet on the gas stove until the pellets start smoking then put the skillet in an oven in the shop set to 120?
I have half a AK sockeye salmon in the freezer.They are great cold smoked.
 
Once the pellets light they just smolder. It got down to 27 that night and I never did check the temp just lit it and upstairs and wrapped em up next morn. Research and cure that salmon first. Temps for meat should be between 50 to 75 for cold smoke. There is a danger zone and botulism will grow.
 
I have been smoking a lot, havent been able to get my temps down low enough to do cheese. Finally figured out I need the little tray like you have.

First and last time I tried the cheese, I put it in the corner where it was cool. Well the smoker temp was still too hot, all the cheddar melted and ran down on a leg of lamb I was smoking.

Rick
 
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