BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Cold Smoking => Topic started by: Cndngrl on April 13, 2017, 04:53:41 pm

Title: Cold smoke of more than one
Post by: Cndngrl on April 13, 2017, 04:53:41 pm
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.
Title: Re: Cold smoke of more than one
Post by: GusRobin on April 13, 2017, 06:06:59 pm
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.
Title: Re: Cold smoke of more than one
Post by: Cndngrl on April 14, 2017, 08:41:13 am
Thanks Gus.
Title: Re: Cold smoke of more than one
Post by: cherrybergher on April 16, 2017, 01:22:21 pm
Welcome to the forum
Title: Different temperatures
Post by: pwabrahams on April 17, 2017, 03:09:38 pm
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.
Title: Re: Cold smoke of more than one
Post by: Salmonsmoker on April 18, 2017, 07:36:44 am
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.