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Unread 04-21-2013, 09:50 PM   #1
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Default 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
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Unread 04-21-2013, 10:34 PM   #2
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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.
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Unread 04-21-2013, 10:37 PM   #3
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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.
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Unread 04-22-2013, 06:07 AM   #4
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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.
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Unread 04-22-2013, 06:26 AM   #5
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^ +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.
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Unread 04-22-2013, 07:49 AM   #6
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I just use a tin can with holes drilled in it full of wood chips and a soldering iron. But I'm cheap! :]
My real name is Clint. Weber Kettle 22.5. UDS. Working on another UDS.
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