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Unread 01-21-2013, 02:41 PM   #1
CarlWayne
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Default Cold smoking cheese (pron)

Well I started the thread how I wanted to learn to cold smoke cheese so I gathered info and I'm hoping for the best. Just bought some cheap cheddar and pepper jack blocks of cheese. Put 2 on as a practice round. Everything went good so I put 2 more on. Smoking with oak chips tin can and soldering iron.
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Unread 01-21-2013, 02:59 PM   #2
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Looks good let us know how it turns out and if you were able to keep the temps down with your setup!
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Unread 01-21-2013, 03:13 PM   #3
CarlWayne
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Haven't had any problem with the temperature yet. Mainly just keeping an eye on the cheese making sure it isn't sweating or anything. It's about 50 here and I placed the grill in the shade. Things seem to be going good.
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Unread 01-21-2013, 11:35 PM   #4
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Yep keep it under 80 and you should be just fine,
I use my Wine barrel smoker with the AMPS and do amazing cold smoking
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Unread 01-21-2013, 11:46 PM   #5
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Quote:
Originally Posted by funman1 View Post
Yep keep it under 80 and you should be just fine,
I use my Wine barrel smoker with the AMPS and do amazing cold smoking

under 80 and the cheese won't sweat ?
Need to do this again.
cheers.
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Unread 01-21-2013, 11:51 PM   #6
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smoking cheese is the one thing I need to try
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Unread 01-22-2013, 06:40 AM   #7
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Welcome to the Wonderful World of Cold Smoking!

Just a word of caution.....your cheese bills will now go through the roof as will the urge to make bacon on a weekly basis!!!

I wasn't overly impressed with the tin can / soldering iron set up (could be because I used a cheapo plastic handled iron) but the handle started to melt slightly.

The Pro Q cold smoke generator is awesome though...12hrs plus of thin blue smoke.

I'm thinking about getting an Amaz'n tube sent over and check it out.
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