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-   -   Cold Smoking in a UDS (http://www.bbq-brethren.com/forum/showthread.php?t=159234)

Fishin4bass723 04-21-2013 09:50 PM

Cold Smoking in a UDS
 
New to cold smoking and I just built an UDS. I have some maple wood and another Brethren suggested smoking some Cheddar, but I have no idea how to do it. Any help would be most appreciated

flyingbassman5 04-21-2013 10:34 PM

I usually leave everything (sausage) top rack and place a chunk of wood directly on top of 3-4 semi-lit coals; lit enough to keep burning but not enough to put off any significant heat.

Give that a shot. If you are worried about rising temps, place the cheese over a bowl of ice and it will help keep them from melting.

MS2SB 04-21-2013 10:37 PM

If you have 2 racks in there I would suggest an Amaze 'N Smoker. They have one which burns pellets or sawdust. Put it on the lower rack and the cheese on the top rack. All the smoke you need without any heat.

I use mine in my kettles all the time.

SmokyWoodturner 04-22-2013 06:07 AM

I second the Amaze N" Smoker. It is great for cold smoking. I note-Follow the instructions about the proper way to light it. Love my smoked cheeses.

IamMadMan 04-22-2013 06:26 AM

^ +1.... I also Use the A-Maze-N (pellet) smoker, works great. I get almost a 10 hour burn in it when I do sausage, hams, and bacon before applying any heat to bring the meat to a finish temperature.

Pellets can be purchased locally or ordered with free shipping directly from Traeger.

CarlWayne 04-22-2013 07:49 AM

I just use a tin can with holes drilled in it full of wood chips and a soldering iron. But I'm cheap! :]


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