I have a question about a light smoke . I have some recipe's that call for a light smoke , and smoking at about 75-85 dergrees , whats this all about , Thanks for all your help !! Tim
Cold smoking is the 75 -85*. Just use the smoke generator and not the heating element. Depending upon the ambient temp you may have to do one or more of the following:
1) put in a pan of ice
2) Crack the door open
3) Use a cold smoke set up. Bradley sells one, or you can easily make your own for less money.
Perhaps if you tell us what you are trying to smoke we might be able to help out a bit more...
Tim,
smoking at a temp of 75-85 degrees is cold smoking. although the temp ranges vary a little depending on the food being smoked.
I like to cold smoke my cheeses at a lower temp, 35-50 degree range to reduce the risk of sweating or melting.
The light smoke can be accomplished with different types of wood. Alder, Apple and cherry are a few examples.
Or if you are using a hardwood such as oak, messy wood or hickory you can accomplish a lighter smoke by using shorter smoke times.
I have only touched on a couple of things here.
There are many more people with more experience that will be along soon with even more information for you.
If you tuck yourself under their wing (as i have) you will gain a world of knowledge.
And Welcome to the forum.
Quote from: slamdunk on December 28, 2010, 11:00:26 AM
Perhaps if you tell us what you are trying to smoke we might be able to help out a bit more...
Good call slamdunk
I was thinking that we could all help with our expertise of selections of beverages to accompany the smoke.
For me, a nice white wine when I'm doing cheeses. A caberlet goes well when doing jerky. etc etc ;D ;D
Thanks for all your help .......I'm trying to smoke cheese and nuts , Thanks again Tim
Tim, what is the ambient temp?
I try to do a colder smoke on my cheese. I usually use about 40 minutes to an hour of apple or cherry wood.
if the temperature is in the 30's you can unplug the cook cabinet and just use the smoke generator to smoke.
I use a full open vent, and sometimes will crack the door open about the width of one puck if i think it is getting too warm. (it will start to sweat if too warm)
you can also place a pan of ice inside to help keep the temp down.
then i vac seal the cheese,date it and drop it in the bottom of the fridge for about three to four weeks.
open one and taste, if too smokey reseal and let it age more..it only gets better.
Sorry i can be no help on the nuts, i have not done any yet.