Who does cold smoking?

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halfafish

halfafish

Damn those rabbits, and their holes!
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I know @inkjunkie does this, but who else is into cold smoking? I fabbed this setup with a Brinkmann fire box, 4" rigid dryer vent for the plumbing, and made the smoke box of cedar.

The sizing was such that I can use full sheet cake pans inside. The bottom pan is solid to catch drips, the other two are perforated to allow the smoke to pass through. I have three sets of crossbars I can use to hang sausages from when I get to that step.

Right now I'm using the A-Maze-N pellet smoker for my generator, but I'm going to try stick wood in the not too distant future to see how this goes. So far it's been very cool for the smoke temps, only raising the smoke box temp by about 10 degrees over ambient.

The maiden voyage was a few weeks ago, I did a little cheese and some bacon - both came out great.

Today is the second run, it's two pounds each of Tillamook cheese (white cheddar, monterey jack, and colby) along with five pounds of brie from Costco. I tossed some nuts in there too for some smoke flavor for the holidays.

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And we're off to the races! Cheese galore and it's a-smokin like crazy.

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halfafish said:
I know @inkjunkie does this, but who else is into cold smoking? I fabbed this setup with a Brinkmann fire box, 4" rigid dryer vent for the plumbing, and made the smoke box of cedar.

The sizing was such that I can use full sheet cake pans inside. The bottom pan is solid to catch drips, the other two are perforated to allow the smoke to pass through. I have three sets of crossbars I can use to hang sausages from when I get to that step.

Right now I'm using the A-Maze-N pellet smoker for my generator, but I'm going to try stick wood in the not too distant future to see how this goes. So far it's been very cool for the smoke temps, only raising the smoke box temp by about 10 degrees over ambient.

The maiden voyage was a few weeks ago, I did a little cheese and some bacon - both came out great.

Today is the second run, it's two pounds each of Tillamook cheese (white cheddar, monterey jack, and colby) along with five pounds of brie from Costco. I tossed some nuts in there too for some smoke flavor for the holidays.

View attachment 1715653877
View attachment 1715653878
View attachment 1715653882


And we're off to the races! Cheese galore and it's a-smokin like crazy.

View attachment 1715653881
Click to expand...
Haven't tried cold smoking. I am pretty into conventional low and slow smoking down here in Mississippi. This sounds pretty interesting though and your setup is impressive for a homebuilt unit. I may just have to give this a try! Keep us posted on your "experiments".
 
I use a smoke tube in my Pit Boss in cooler weather/ It works good.
 
I haven’t the room for a cold smoker, but I do slow smoking. I just tried a new recipe for ‘Eskimo Candy’ with some fresh sockeye salmon. I may have to try smoking some cheese. Your setup looks very interesting.
 
halfafish said:
I know @inkjunkie does this, but who else is into cold smoking? I fabbed this setup with a Brinkmann fire box, 4" rigid dryer vent for the plumbing, and made the smoke box of cedar.

The sizing was such that I can use full sheet cake pans inside. The bottom pan is solid to catch drips, the other two are perforated to allow the smoke to pass through. I have three sets of crossbars I can use to hang sausages from when I get to that step.

Right now I'm using the A-Maze-N pellet smoker for my generator, but I'm going to try stick wood in the not too distant future to see how this goes. So far it's been very cool for the smoke temps, only raising the smoke box temp by about 10 degrees over ambient.

The maiden voyage was a few weeks ago, I did a little cheese and some bacon - both came out great.

Today is the second run, it's two pounds each of Tillamook cheese (white cheddar, monterey jack, and colby) along with five pounds of brie from Costco. I tossed some nuts in there too for some smoke flavor for the holidays.

View attachment 1715653877
View attachment 1715653878
View attachment 1715653882


And we're off to the races! Cheese galore and it's a-smokin like crazy.

View attachment 1715653881
Click to expand...

Very nice set up! Here in TX, we do a lot of smoking but I've always appreciated the finesse required to do a cold smoke (where heat regulation is key). Stick with pellets for cold smoking, wood temps vary too much. At first the wood burns bringing temps up, then the embers smolder bringing temps down. Easier to control with pellets.
You may or may not know about this, but I'll share it anyway. To really enjoy that cheese, go grab a box of Ritz crackers (saltines also work), brush both sides with melted butter and line that top rack with them. You've never had anything quite like a smoked Ritz.
Also, if you enjoy chili, toss your chili meat in a foil pan and smoke it for 60-90 mins. Then make your chili like normal with it. It's a whole new flavor profile for chili.
 
Last year we butchered a cow and I made a bunch of beef snak sticks (similar to slim jim). Smoked them with hickory and man they were awesome.
Butchering another cow in a couple weeks and this time im make a boat load of the snak sticks.
If you love the smoke flavor but dont have time to smoke, try some smoke powder. Mix a little in your burger meat and BAAAM!
https://www.pghspice.com/product-page/hickory-smoke-powder

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I ,too, use a stainless perforated tube from Amazon or other sources, and fill it with high quality apple wood pellets. It generates practically no heat, but lots of smoke. Great in the winter here in the pacific northwest. Other pellet woods are availible, and it works great in conjunction with a Traeger or other pellet grill.
 
jonn6464 said:
To really enjoy that cheese, go grab a box of Ritz crackers (saltines also work), brush both sides with melted butter and line that top rack with them. You've never had anything quite like a smoked Ritz.
Click to expand...

Yowza, now that's a hell of an idea. I'll give that a shot right away. My sweetie is a fiend for cheese and crackers, maybe she'll let me stick around if I feed her right. I never met a Ritz I didn't like.

Tinmannz said:
I haven’t the room for a cold smoker, but I do slow smoking. I may have to try smoking some cheese.
Click to expand...

You can smoke cheese in a regular (hot) smoker, using a moat of ice around the cheese. I've done it this way and it turns out just fine. Cold smoking is easier for cheese, but the ice trick works.

MoparMike1974 said:
Last year we butchered a cow and I made a bunch of beef snak sticks (similar to slim jim). Smoked them with hickory and man they were awesome.
Click to expand...

@MoparMike1974 care to share a recipe? Snak Sticks and smoked sausage are next on my agenda.

For tonight, I pulled off the Brie at 6 hours of smoke at 50 degrees. I let the harder cheese go longer, it will get a total of 10 hours or so at the same temp.
 
I love smoking meat... :poke:

But seriously.. just picked up a 20lb brisket.. I dont really like cheese though. But I'd be happy with one of those cool smoker things you just built...

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70dart340 said:
I ,too, use a stainless perforated tube from Amazon or other sources, and fill it with high quality apple wood pellets. It generates practically no heat, but lots of smoke. Great in the winter here in the pacific northwest. Other pellet woods are availible, and it works great in conjunction with a Traeger or other pellet grill.
Click to expand...
I use the same pellet tube, works great!
 
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