Took a bunch of assorted sausages up to PA. Got some SS and Pepperoni (hot smoked) being sliced up now with some smoked x-sharp and muenster cheese.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/sauscheese.jpg)
Looking very good. Can you smoke cheese in a O.B.S. without the cold smoke adapter? Mine gets very hot with just the bisquit burner. About 175f and its hard to control with the vent and the door. Thks Piker
Never seen mine at 175 with just the SG. I usually set my smoker around 90 degrees and use the SG too! Keep it under 100 and never had a problem. If it does tend to go higher just keep an eye on it and open the door if it starts over 90 for a minute maybe two and close it back. I have never used ice either. But normally smoke mine when temps are below 45-50 degrees.
Quote from: Piker on December 15, 2012, 06:47:53 AM
Looking very good. Can you smoke cheese in a O.B.S. without the cold smoke adapter? Mine gets very hot with just the bisquit burner. About 175f and its hard to control with the vent and the door. Thks Piker
Use no heat from the element.
I use alternate smoke delivery for cold smoking.
Had Summer Sausage, cheese, jalapeno mustard, pickles, sliced jalapeno olives,
peperoncinis, dash of hot sauce on assorted crackers for supper last nite along
with a couple cold beers. Just doesn't get any better than that.
Use no heat from the element.
I use alternate smoke delivery for cold smoking.
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Going to try that my self now.