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Unread 01-15-2013, 11:10 PM   #7
caseydog
somebody shut me the fark up.
 
Join Date: 07-08-10
Location: Texas
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I just completed a very successful cold smoke of cheese.

Not gloating.

Wow, that looks like a lot of work to cold smoke in Utah. I'm in Dallas, and it is 30-something degrees outside. I put my tin-can and soldering iron smoke generator full of Cherry chips in my WSM, and in 90 minutes, I had my smoked cheese ready to vacuum seal and rest for a couple of weeks.

Seriously, the tin can and soldering iron smoke generator rocks. Heat plus wood -- what else do you need? You can use it in a cardboard box, and get great results. Pure KISS.

Don't make life any harder than it needs to be.

CD
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