Author Topic: Cold smoke of more than one  (Read 2706 times)

Offline Cndngrl

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Cold smoke of more than one
« on: April 13, 2017, 04:53:41 pm »
I'm still extremely new to smoking, so please bear with what is about to be a dumb question for most of you. I have planned to smoke some cheese tomorrow. My son just asked that if I'm cold smoking cheese, could I cold smoke some back bacon for him at the same time.  Is this something I can do at the same time as the cheese, or should I do it after the cheese? I don't know if this matters, but I have a 4 rack. The cheese can fit on 2 racks.

Offline GusRobin

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Re: Cold smoke of more than one
« Reply #1 on: April 13, 2017, 06:06:59 pm »
you should be able to do it, I'd put the meat on the bottom racks.

Also, don't worry - no matter how "stupid" the question may seem, most of us probably have asked it before or wish someone would ask it. So if you need info, just ask.
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Offline Cndngrl

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Re: Cold smoke of more than one
« Reply #2 on: April 14, 2017, 08:41:13 am »
Thanks Gus.

Offline cherrybergher

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Re: Cold smoke of more than one
« Reply #3 on: April 16, 2017, 01:22:21 pm »
Welcome to the forum
BDS 4 Rack
"Improving the flavour of our lives one smokey day at a time"

Offline pwabrahams

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Different temperatures
« Reply #4 on: April 17, 2017, 03:09:38 pm »
I'd think that a temperature high enough to do a good job on the bacon would likely melt the cheese.  But that's only a speculation.

Offline Salmonsmoker

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Re: Cold smoke of more than one
« Reply #5 on: April 18, 2017, 07:36:44 am »
You need to keep the temperature below 90F when smoking cheese otherwise it starts to droop through the grates. Personally, I think 60-70F is the best temp. for smoke adhering to cheese. The danger zone for meat is 40F-140F. The temp would be fine for cold smoking BB but it has to be properly cured.
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