Too cold for cheese?

[gbritten_nh]

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

[pensrock]

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.

[Jim O]

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

[ArnieM]

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.

[gbritten_nh]

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



and ready for smoking



And in the smoker



and after smoking



We shall see, if they are smoke too lightly they can improved!

[bears fan]

Looks good to me.  What is that filter for on top of the smokestack for?

[OU812]

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.

[KyNola]

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!

[squirtthecat]

Fram or Purolator?   ;D

[gbritten_nh]

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.

[ArnieM]

This is mine  :D

[gbritten_nh]

Is the adjuster for the vent avaiable down inside, oir do you just have it pegged at 100%?

[Quarlow]

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.

[gbritten_nh]

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!

[ArnieM]

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.