cheese cold smoking problem

[murrhunts]

I smoked some cheese with the 6 rack Bradley, I put ice in the unit and left it go for 2 1/2 hrs.  came out great.  I did another batch came out great, now I made a cold smoke box, ran a test run with it first to see if it worked and season the box.  I put the cheese in 2 1/2 hrs. hardly any smoke in the cheese, another 2 1/2 didn't change anything.

So I put it back in the original way, to finish it

Any idea why the cold smoke did not work??

[Keymaster]

I'm no expert but do you have some pictures of your cold smoke set up so we can see how you made it?

[murrhunts]

No I didn't take any pics, maybe tomorrow in the daylight.  I made a box drilled a hole in the side and adapted the smoke generator to it, on the back side drilled a hole and piped the smoke to the 6 rack compartment.  All the smoke gets into the smoker housing, I have no leaks, I just don't understand why I didn't get the color I did with the first 2 batches.  I am using apple wood.

[pensrock]

The hose should be on the top and the cold box under the Bradley this will allow the smoke to rise into the Bradley. If they are both the same level some smoke will still go into the Bradley but you may not have a good continuous flow of smoke. Make sure your top vent is opened at least half way. As far as getting more color on cheese I found from doing many many hundreds of pounds of cheese that a little heat in the Bradley makes a difference. I actually like to keep the tower 80-95 F depending on the kind of cheese. The kind of cheese will make a difference in color as well. Do not get too caught up in the color, there can be very little color and still have a good smoke taste. I'm sure others will give you some more advice after seeing your pictures. Keep the smoke rolling.  :)

[devo]

Yup.......80-90 F and you will have better color

[murrhunts]

I do have the hose lower than the smoke housing, I put the cheese back in with the smoke generator hook back up the normal way and got my color.  Must be that little bit of heat.  Thanks for everyones input.  Guess I will just have to do it this way, I really like the smoke color in the cheese.  I can't find my usb cord to my phone or I would post some pics.

[viper125]

Try doing it with the cold smoker and setting the Bradley to 80-90 degrees. if you have a pid it will work fine. It will keep the heat low for color but not high enough to melt.

[OU812]

Try doing it with the cold smoker and setting the Bradley to 80-90 degrees. if you have a pid it will work fine. It will keep the heat low for color but not high enough to melt.

Ditto

Also,,,,,,,,,,,,,they still sell USB cords  ;D

[Habanero Smoker]

When I smoke cheese, I try to keep the cabinet around 70°F.