first ever cold smoke questions,,,,,,where and how do I start

[laserdoc]

I have had my Bradley for about two years but never have cold smoked anything. So please don't slam me for first timer stupid questions. I have the basic Bradley with the slide control temp. Not the fancey digital model. Would like to cold smoke bacon down the line,but first things first. Cheese I guess is the first thing. Do I just load my wood punks for about 2 hours or 12 pucks and use only the puck burner for any needed heat and not even adjust my slide temp control at all?  Can I  load all 4 racks or do I not use the lowest rack as that is the closest to the puck burner,,don't want to melt that first lrack of cheese.. What is the best wood to use. At the moment all I have is alder ( need to order some more). Do I pull my water pan every hour to dump the spent pucks as 12 would not fit in it after they burned.
Need some training here on how to cold smoke.
Sorry for the stupid questions

[ragweed]

I have had my Bradley for about two years but never have cold smoked anything. So please don't slam me for first timer stupid questions. I have the basic Bradley with the slide control temp. Not the fancey digital model. Would like to cold smoke bacon down the line,but first things first. Cheese I guess is the first thing. Do I just load my wood punks for about 2 hours or 12 pucks and use only the puck burner for any needed heat and not even adjust my slide temp control at all?  Can I  load all 4 racks or do I not use the lowest rack as that is the closest to the puck burner,,don't want to melt that first lrack of cheese.. What is the best wood to use. At the moment all I have is alder ( need to order some more). Do I pull my water pan every hour to dump the spent pucks as 12 would not fit in it after they burned.
Need some training here on how to cold smoke.
Sorry for the stupid questions

No such thing as a stupid question.  Besides, you answered them yourself!  Yes, use just the puck burner.  Don't even power up the main element.   Two hours of smoke is what I use.  I use apple, but alder should be fine as it's a mild wood.  I would leave the bottom rack empty in case you need to add some ice or polar packs to keep the temp below 100 F.  Cheese melts at 104 F in Lincoln, NE.   Don't ask how I know  ;) ;)  Yes, dump the spent pucks when the pan gets full so they will be completely extinguished.  When you're done, let the cheese bloom on the counter for an hour or so.  Then wrap in plastic or vac seal for at least a month before tasting.  Go for it and let us see your results.

[laserdoc]

Thanks man ! I figure if I smoke tomorrow they will be ready come Xmas. I'm in Atlanta and it is going to be cold tomorrow morning,,in the low 30"s So I think I maybe good on the temp inside the cabinet. What temp should I look for or am I just concern about not going over 100 degrees

[Saber 4]

Thanks man ! I figure if I smoke tomorrow they will be ready come Xmas. I'm in Atlanta and it is going to be cold tomorrow morning,,in the low 30"s So I think I maybe good on the temp inside the cabinet. What temp should I look for or am I just concern about not going over 100 degrees

I try and keep mine under 85 if possible, you can use ice in a bag or polar packs like ragweed suggested, if you try a soft cheese like Velveeta anything over 75 is what I've been warned about. I am eventually going to get a cold smoke adapter so I can smoke year round here in Texas. Don't be tempted to taste it out of the smoker, the only one who will be happy about that is TenPoint5, of course as he says if you taste it now the month wait won't be so hard to take.  ;)

[Habanero Smoker]

You can also offset the generator by making a cold smoke adapter, or you can purchase one from Bradley.

The below link has the instructions for building one out of a cardboard box. Note: the link to John Watkin's Cold Smoke Adapter no longer works.
Cold Smoke Adapter

This link contains photos of a home build one out of plywood. If you search the forum you will find other variations.
Cold Smoke Adapter

[laserdoc]

I have some Wisc cheddar and some Munster that my neighbor brings down from Wisc. He usually brings down a 40 pound block and cuts it up and sells to people at work and to me. Going to fire this project up in a few hours !! Sounds way so easy even a caveman could do it  :). Is 2 hours the magic number or should I go 3. I don't want the cheese to be so smoky that the wife won't eat it
May have to run up to Kroger and get some grocery store cheese to add to it. Any other suggestions to the two I already have?

[tailfeathers]

I like a good hot habanero or ghost pepper cheese, and horseradish cheese is really good smoked. I think a good extra sharp cheddar is still the best though.


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[Saber 4]

Stick with 2 hours for your first batch and if your wife says it needs more smoke in a month then go to 3 hours, IMO :)

[laserdoc]

Ok I have two shelves loaded
Wisc cheddar some Mozzarella Wisc pepper jack and some Wisc munster

[laserdoc]

Here they are. 2 hours 15 min of alder wood and I let them sit in the cabinet for an hour at about 67 degrees. Cold smoke temp was 79 to 83 for the whole time. Now to vacuum seal and toss in the frig. I will open Xmas morning !! :D





Thanks for everyones comments and help here. Next stop will be bacon!!

[ragweed]

Congratulations!  Cheese is nice, but once you do bacon, you'll be hooked forever!

[Saber 4]

Congratulations!  Cheese is nice, but once you do bacon, you'll be hooked forever!

What he said! It won't be long before you are turning your nose up at store bought bacon. ;D