Originally Posted by caseydog
I just completed a very successful cold smoke of cheese.
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.
yeah its like 10*F right now.. way cold. i have it wraped and resting for two weeks right now. My method looks complected but i wanted to use the small trash can and wsj for a test drive. haha. might try the soldering iron trick again.
i was told 4 hours for smoke on cheese. haha. that was somewhere else. not here. haha