Anybody know if it is possible to cold smoke cheese too cold?
I rigged up a cold smoke adapter that allowed my smoker to run at 46 F in 34 F ambient, I smoked for 2 hours, and the color was not hardly noticeable, so I decided to extend the smoke and I kicked the temp up to 85 with the element, so far it has coasted on up to 91 but seems to be holding. I will smoke for 15 minutes (2:45 total), then shut down and let the cheese cool if it has not already done so.
My only previous experience was with the OBS before I rigged up the cold smoke adapter, or had a maverick for accurate temperature tracking, and I did not log it, but the temp went up to near 100 on the Bradley thermo, and was pretty successful if early samples of the product give any indication:
http://forum.bradleysmoker.com/index.php?topic=21463.0
I run my heat doing cheese if it real cold outside. I always felt I got more color if the tmp in the smoker was 80-90 degrees F. I think its more of a looks thing than a taste issue. Not positive about that though.
I smoke cheese at outside temps down to -10C and mt cheese always turns out great. I usually smoke for 2 hrs, and find the SG raises the oven temp to about 60-70* in spite of the outside temp.
For the summer months I'll rig up a cold smoke adapter.
Jim O
I use the cabinet heater to push up the heat when really cold outside (SG directly attached to the cabinet). I turn off the cabinet heater once I hit 75-80. The SG will usually push it up to 85-90 or so and keep it there.
I like the color that comes from using higher temps but agree in that I don't really know if it does anything for the taste or not.
Well, whether it was too cold or not I smoked some, the good thing is, if they are too lightly smoked, I can correct this by smoking it for an hour more.
Anyway, the cheese as purchased
(http://i1229.photobucket.com/albums/ee480/gbritten_NH/DSC01121.jpg)
and ready for smoking
(http://i1229.photobucket.com/albums/ee480/gbritten_NH/DSC01122.jpg)
And in the smoker
(http://i1229.photobucket.com/albums/ee480/gbritten_NH/DSC01124.jpg)
and after smoking
(http://i1229.photobucket.com/albums/ee480/gbritten_NH/DSC01132.jpg)
We shall see, if they are smoke too lightly they can improved!
Looks good to me. What is that filter for on top of the smokestack for?
Quote from: bears fan on March 28, 2011, 07:56:21 PM
Looks good to me. What is that filter for on top of the smokestack for?
I believe he is using the filter as a wind break.
Quote from: OU812 on March 29, 2011, 07:01:05 AM
Quote from: bears fan on March 28, 2011, 07:56:21 PM
Looks good to me. What is that filter for on top of the smokestack for?
I believe he is using the filter as a wind break.
Yep, good idea too!
Fram or Purolator? ;D
Actually, no idea on the brand, has been out of it's wrapper and sitting in the garage for a while. But it makes a pretty good windbreak, I smoked 3 things this weekend and it has been windy all weekend, and that continues into today. I plan on using a collar to adapt a dryer hose as a better long-term windbreak, but forgot to get an extra one when buying the supplies for the cold smoke adapter.
And, to everyone, I knew I really did not need the adapter yet, but I had to try it. Anybody think it is a bad idea, if after I let the cheese age for another day or 2, and try it, it seems too light, to smoke it some more. I know there are a lot of assumptions there, but it is really light in color, and I think I understand well enough what is going on to believe color and smoke flavor do pretty much correlate.
This is mine :D
(http://i738.photobucket.com/albums/xx21/ArnieMauer/Garage/Garage6.jpg)
Is the adjuster for the vent avaiable down inside, oir do you just have it pegged at 100%?
Yeah sure try your cheese in a day or 2 if you are partial to licking ashtrays. :D :D :D You really will not like it. And as for your color, I think you got real good color. Way more color than I got my first time. And I am going to smoke my next batch at 80 to 90 degrees for 2 hrs. of hickory. We like smokey cheese alot so stronger is better.
I just smelled it and it smelled like creosote, so I will not taste it right away. I guess if it smells like that, it must be smoked enough, so I just have to wait....... waiting is hard, even if I have a prior batch to fall back on!
Quote from: gbritten_nh on March 29, 2011, 03:09:11 PM
Is the adjuster for the vent avaiable down inside, oir do you just have it pegged at 100%?
I left the vent adjuster and bent the handle to fit. I always leave it wide open anyway so I could just as well have removed it.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/Garage/Garage7.jpg)
Just like Tom Petty says "the waiting is the hardest Part" wait atleast 2- 3 weeks . It will be worth the wait. I smoke my cheese for a min of 2hrs with my internal temps between 75-90 degrees and when i am done i let the cheese rest for a bit then wipe them off and then vac them up.