Add-on box for cold smoking cheese in a digital smoker

[Magee]

We are extremely green smokers and have been purusing the forum for information on cold smoking cheese. We have a Bradley digital smoker and when attempting to attach the smoke generator to an 'add-on' cooling box as has been suggested, we get an E-1 error, which I assume is because the thermometer no longer gets feedback. Any suggestions for 'fooling' the thermometer and allowing us to circumvent it?

The first attempt at smoked cheddar tasted like it came from an old ashtray. Surely this is not the flavour that everyone raves about :-\

[Gizmo]

You will need to keep the small diameter 2 conductor cord plugged in between the smoke generator and the box.  The cord that came with the BS is too short, so you can purchase a compatible cord from Radio Shack in the US.
West Coast Kansas has a few threads on this and here is the meat of the post with the part numbers:

The following parts can be used to replace the short cord from the Digital Smoke Generator to the tower.   Radio Shack 273-1740 Power Cord with two 273-1716 Radio Shack Adaptaplugs, Type M.

[dick621]

When you smoke cheeze you want to wrap it in saran wrap and put it in the fridge for a few days before sampling.  Its amazing what a difference that makes.

[manxman]

When you smoke cheeze you want to wrap it in saran wrap and put it in the fridge for a few days before sampling.  Its amazing what a difference that makes.

I would say minimum 48 hours and preferable about a week. Plastic wrap/cling film or vacuum sealing also works well.  ;)

[Wildcat]

Welcome to the forum Magee!

[West Coast Kansan]

Welcome Magee, cold smoking is a real plus up for the bradley.  Has been a new experience for me. Enjoy  :)

[NePaSmoKer]

Welcome Magee

Great people here and great advice  ;D

nepas

[Magee]

Yikes, such a newbie, don't even know if this is how you reply, but... thanks for all the input. We did manage to get the plug adapted and smoked some cheese, nuts and salt yesterday without creating puddles of cheese and greese. As far as the taste is concerned, not impressed, but will try wrapping it and letting it mature. I've improved with age... surely the cheese will too.

The nuts, toasted salted almonds, also have a 'campfire' taste without the depth I associate with smoked foods. Maybe they too must mature.

We have been using a Big Green Egg for smoking and cooking for the last few years. The flavours are wonderfully rich, but it falls short in that you can't cold smoke anything, thus we bought the Bradley. I am sure it is just a matter of time before we can get similar results from the Bradley. At least I hope so!

Today we try hot smoking some pork chops and ribs... wish us luck!

[Malc]

These guys are right on about the cheese.  I too solicited help from the forum on cheese, but I was a glutton for punishment, and sampled the product everyday.  Ten days was exactly right for me.  Cold smoked for three hours.  Have you tried pistachios?  They turn out awesome.

Malc

[Magee]

Never tried pistachios, its hard to find fresh ones up here (in the sticks, Ontario, Canada). Do you use raw nuts, or do you toast them / salt them first?

Tried raw almonds... not my cup of tea. Toasted and salted, then smoked was much better. They too seem to be improving with age.

[IKnowWood]

Magee

I love smoked nuts.  I however never start from fresh raw material.  I try to get god sized nuts that are good quality.  But I try to get them that are not fancy with salts, flavorings and such.  I do that myself.

For Pistachios I have a couple different methods.  My favorite is a salty Citrus roast. http://www.susanminor.org/forums/forumdisplay.php?f=191

I also did Almonds and loved them.  I did a sweet almonds by tossing them in a mixture of light water (spray spritz), Sea Salt, and Turbinado Sugar.  smoked just like the pistachios.  I usually do both the Pistachios and almonds at the same time. 

I also experiemnts with a cinnimon dusted cashew.  Not so good.  I did the salty & sweet one and its better.

[LilSmoker]

Hi and welcome Magee  ;)

[Malc]

Never tried pistachios, its hard to find fresh ones up here (in the sticks, Ontario, Canada). Do you use raw nuts, or do you toast them / salt them first?

Tried raw almonds... not my cup of tea. Toasted and salted, then smoked was much better. They too seem to be improving with age.

I usually just start with a 4 lb. bag of Sunkist pistachios.  I made a basket out of hardware cloth as per this forum(can't remember who posted that, maybe IKW).  I put a couple layers of them in there, and let the cold smoke roll for about 2-3 hrs.  Stir 'em every once in a while.  You can eat them right away, preferably with a brew or six.  They work fine for me, great snack.

Malc

[hillbillysmoker]

Hi and welcome Magee. Have fun and enjoy the experience.