Cold Smoking in a UDS

Fishin4bass723 · 04-21-2013, 09:50 PM

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.

ClintHTX · 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! :]

04-21-2013, 09:50 PM	#1
Fishin4bass723 Full Fledged Farker Join Date: 03-12-13 Location: Ravenna, NE Name/Nickname : Joe	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

04-21-2013, 10:34 PM	#2
flyingbassman5 is one Smokin' Farker Join Date: 11-26-12 Location: Saint Louis MO	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. __________________ 18" OTS, 22" OTG, SJ Silver, Cimarron Offset, Coleman Bullet, PBC, UDS, QMaster ATC

04-21-2013, 10:37 PM	#3
MS2SB is One Chatty Farker Join Date: 06-28-10 Location: Bothell, WA	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. __________________ Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space

04-22-2013, 07:49 AM	#6
ClintHTX is One Chatty Farker Join Date: 10-24-11 Location: Granbury, Texas	I just use a tin can with holes drilled in it full of wood chips and a soldering iron. But I'm cheap! :] __________________ Stick burner.

04-22-2013, 06:07 AM	#4
SmokyWoodturner On the road to being a farker Join Date: 04-25-12 Location: Pikeville, Tennessee	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.

04-22-2013, 06:26 AM	#5
IamMadMan somebody shut me the fark up. Join Date: 07-30-11 Location: Pemberton, New Jersey	^ +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.