cold smoke temp

Brian B · December 12, 2009, 07:26:03 AM

i was wondering if it is ever to cold out to cold smoke. its 26 degree celcius. thanks in advance

squirtthecat · December 12, 2009, 07:31:35 AM

Quote from: Brian B on December 12, 2009, 07:26:03 AM
i was wondering if it is ever to cold out to cold smoke. its 26 degree celcius. thanks in advance

That sounds awfully warm to me!

Brian B · December 12, 2009, 07:32:40 AM

i hope your kidding :o

Brian B · December 12, 2009, 07:45:07 AM

ya i messed up 26f myfault sorry

squirtthecat · December 12, 2009, 07:48:43 AM

I think the temperature from just the smoke generator would keep it warm enough in your BS to keep cheese/whatever from freezing.

Easy test: Just go out and turn on the smoke gen. Leave the cabinet off. See how warm it gets in 45 minutes or so.

KyNola · December 12, 2009, 07:52:32 AM

Go for it Brian, the SG will warm the box sufficently.

KyNola

Ka Honu · December 12, 2009, 07:54:55 AM

Just curious (and have no intent of ever experiencing this) but does the smoke itself freeze at temperatures that low? If so, we can start a whole new product line selling smoke ice. It should be good in soups, stews, and certain cocktails.

KyNola · December 12, 2009, 07:57:06 AM

KH,
I think I remember that NePaS already has the patent on the process and is working on trademarking it.

KyNola

Ka Honu · December 12, 2009, 08:04:03 AM

I shoulda known. Someone must have given him a nitrogen bath that he had to figure out what to do with.

squirtthecat · December 12, 2009, 08:09:42 AM

I did it the hard way, but wasn't able to harvest the smoke-cicles in time:

Slamdunk · December 12, 2009, 12:10:42 PM

External temperature 2 degrees Farenheit - a few snowflakes falling - Smoke Generator only - internal temp (cabinet thermometer) 80 degrees. So, I'd say go for it!!

Just finished smoking some Gouda, Colby, Swiss and Cheddar - 8 pounds in all. First time smoking Gouda and Colby so am interested in how they turn out. Used apple and smoked for 2 1/2 hours. Pulled the Swiss out after 2 hours - following Pensrock's recommendation on the Swiss as he feels it smokes the fastest of the cheeses.

Also smoked 4 pounds of almonds for 2 1/2 hours. Divided them and then put them in two types of sauces. Two pounds covered with one cup Louisiana Hot Sauce combined with 1/4 Tabasco sauce. The other two pounds -- one cup Bulls-eye Garlic and Honey BBQ sauce. Ground pepper on both of them and into the preheated 300 degree oven they went.

Will leave em there for about 1/2 hour then take them out, mix em up and back in the oven for another 1/2 hour.

Just as with smoked cheese, I think smoked nuts get better with time, so will leave both cheese and nuts for two weeks.

cold smoke temp

squirtthecat

squirtthecat

squirtthecat