First cold smoke in the Bradley with the AMZN-PS

[Saber 4]

I took the recommendations of several of you guys and ordered the AMZN-PS with some Oak, Pecan and Apple. I got it in this week and picked up some cheeses at Sam's for it's inaugural run, 2 gouda, 2 provolone, 1 Sharp Cheddar, 1 Jarlsberg, 1 Wenslydale Cheese w/rum soaked raisins. I split the gouda, cheddar, and Jarlsberg so they would get more smoke.



Then into the smoker for 2 hours of pecan.



I started all this a 7 AM when it was only 82 with a RH 69% and after 40 minutes the temp below the cheese was 96 and climbing and the temp above the cheese was 90 and climbing, So I had to add a tray of ice to keep from having a meltdown. With ice at an hour and forty five minutes outside temp was up to 88 with a RH 56%, the temp below the ice was 89 and above the cheese it was 84. I pulled it all at 2 hours, I think I will either have to build a cold smoke setup, use ice or wait until we get cooler here in TX.





And here it all is vacuum bagged and ready for it's month in the fridge before sampling.

[MoHuka]

Great looking cheese..good job.  I use the Bradley cold smoke adapter and the temperature never exceeds 100 degrees, even on a warm day (on covered deck in the shade that is)....

[KyNola]

Ain't NOTHING wrong with that cheese!  Look at the color it took on.  Only thing I might recommend is next time place the ice in the tower before you light the pellets so the air will be cooler.  The other thing is to place the ice to one side as the cold air may impede the warmer smoke from rising.  If I use ice, I put it in a gallon ziplock bag and place it to the far right in the tower.

That cheese is going to be good! 

[Snoopy]

looks good, you didn't end up with cheesicles so i would say you did just fine. i did a real small batch to attempt, gonna go bigger next time.

[Saber 4]

Ain't NOTHING wrong with that cheese!  Look at the color it took on.  Only thing I might recommend is next time place the ice in the tower before you light the pellets so the air will be cooler.  The other thing is to place the ice to one side as the cold air may impede the warmer smoke from rising.  If I use ice, I put it in a gallon ziplock bag and place it to the far right in the tower.

That cheese is going to be good!

Thanks for the tip, I will do that next time. I think we're going to be doing a bunch of cheese to give to family at Christmas time along with some other smoked goodies so I will probably have to start before it gets really cool here in TX, when using the AMZN-PS do you think I should put the smoker to the far right instead of center and put the ice on the left above the SG, or leave the smoker in the center and ice on the far right as you describe?

looks good, you didn't end up with cheesicles so i would say you did just fine. i did a real small batch to attempt, gonna go bigger next time.

I did a small batch for the first time also with the Bradley smoke generator only, then I got the AMZN-PS and figured I better get started on some bigger batch's so I don't have to keep waiting a month or more after each small batch get's eaten. ;D

[ragweed]

Good job, Robert!  It'll be great!  Might as well figure out a way to make a batch once a month or so.  In any weather. 

[pensrock]

Cheese looks good. Was the smoker sitting out in the sun when you were smoking or in the shade? Direct hot sun will also raise the temp inside. maybe you can get it started as the sun is going down for the evening? You got great color on the cheese, from my experience I get more color if i keep the temps higher. Not sure if the taste is any different but it sure looks good. You are sure the Bradley was off? I do not think the smoldering pellets would raise the temp as much as you seen. Did you prop the Bradley generator away from the side of the smoker a little to allow air to get in? Look at some of Ricks posts to see how he does it with the pellet smoker.

[Saber 4]

Cheese looks good. Was the smoker sitting out in the sun when you were smoking or in the shade? Direct hot sun will also raise the temp inside. maybe you can get it started as the sun is going down for the evening? You got great color on the cheese, from my experience I get more color if i keep the temps higher. Not sure if the taste is any different but it sure looks good. You are sure the Bradley was off? I do not think the smoldering pellets would raise the temp as much as you seen. Did you prop the Bradley generator away from the side of the smoker a little to allow air to get in? Look at some of Ricks posts to see how he does it with the pellet smoker.

I like the look of it also, the smoker was on the porch in the shade, the porch faces due south and I have a large oak tree to the east so the porch never has direct sunlight on it in the summer. If I waited until the sun is going down the ambient temp would be 100-104, the only chance I have is early morning before things begin to heat up. I did move the SG away like Rick shows and I never even plugged in the Bradley so unless it's got capabilities beyond physics as I understand it, it wasn't on. :) I think I'm going to have to start maybe 2 hours before sunup and probably use Kynola's trick of putting the ice in a sealed bag so it doesn't cause a bunch of evaporation problems. The bigger problem is going to be figuring out where I'm going to put a second fridge to hold all the cheese and smoked meat.

[pensrock]

OK sounds good. I'm a little surprised the temp went up a good ten degrees just using the smoldering pellets but it is what it is. You may need to use some ice during the summer then. But it will still be worth it.