Cold smoke of more than one

Started by Cndngrl, April 13, 2017, 04:53:41 PM

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Cndngrl

I'm still extremely new to smoking, so please bear with what is about to be a dumb question for most of you. I have planned to smoke some cheese tomorrow. My son just asked that if I'm cold smoking cheese, could I cold smoke some back bacon for him at the same time.  Is this something I can do at the same time as the cheese, or should I do it after the cheese? I don't know if this matters, but I have a 4 rack. The cheese can fit on 2 racks.

GusRobin

you should be able to do it, I'd put the meat on the bottom racks.

Also, don't worry - no matter how "stupid" the question may seem, most of us probably have asked it before or wish someone would ask it. So if you need info, just ask.
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cherrybergher

BDS 4 Rack
"Improving the flavour of our lives one smokey day at a time"

pwabrahams

I'd think that a temperature high enough to do a good job on the bacon would likely melt the cheese.  But that's only a speculation.

Salmonsmoker

You need to keep the temperature below 90F when smoking cheese otherwise it starts to droop through the grates. Personally, I think 60-70F is the best temp. for smoke adhering to cheese. The danger zone for meat is 40F-140F. The temp would be fine for cold smoking BB but it has to be properly cured.
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