Let's Talk BBQ
Cured Meats & Food Preservation => Cured meats & Food Preservation => COLD SMOKING! => Topic started by: ACW3 on January 08, 2016, 01:57:44 PM
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Well, I tried to use my new Red Box Smoker to cold smoke some cheese yesterday. There are NO PICTURES to document this disaster!! I am posting this for your information.
The outside temperature got up to about 53 degrees. I put some Italian Blend flavored pellets in my A-Maze-N maze smoker. Lighted it from both ends (may have been a mistake on my part). Since it was relatively cool outside, I put the maze smoker in the charcoal tray and the cheese on one of the shelves covered with a frog mat. I did not add water or ice to the water tray. Maybe another mistake on my part. The fire was out on the maze, but the smoke was rolling. After talking with Tee earlier today, I am beginning to think that the double-walled construction may have worked against me. I didn't put the cabinet probe in to monitor temperatures because I was "cold smoking". Well, I was apparently HOT SMOKING!! The cheese all melted down into the water tray. A real mess. Now you understand (I hope) why I didn't document this with pictures.
I plan to do another cold smoking test, without the cheese this time, but with the cabinet probe in place to record the temps inside the box. Any other suggestions would be appreciated.
Art
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OMG..I hate to hear that.. now for a suggestion..Put the smoking thingi on the bottom to one side. Freeze a couple gallons of water and set over the smoker thingi. It keeps the cabinet cooler, I only smoke for 2 hours and put the cheese on the opposite side from the smoker. Cheese shouldn't melt below 80 - 90º. big blocks of ice work also, like 9 x 13 baking pans work well, just sayin. Pammie .☆´¯`•.¸¸. ི♥ྀ.
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The couple of times I cold smoked cheese I did it in my Traeger with the amazin tube and used a clothes pin to have a gap in the lid at the bottom. I don't remember the temps but it came out good. I don't know if this helps or not Art, Just sayin! Next time put some Taco chips in the bottom and if it melts all won't be lost! Sorry I couldn't resist! Don
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Oh noooooooo - bet that was a pain to clean up.
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Put toast under your cheese next.... :D No I cant go there.... ::)
Sorry to hear of the disaster Art. I've had Pam's smoked cheese and I can tell you I would go with her idea here. That was some really good cheese.
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Ice ice baby 8)
Keep that cabinet temp cool with a tray of ice...
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The thing that really p*ssed me off was that I have cold smoked cheese before and had it come out great. I guess there is a learning curve for the new box.
Art
I'll let you know the results.
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Well, since I was just getting ready to PM you for some cold smoking ideas, I guess I'd better pay attention to this thread.
BD
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I suppose the other option is an external cold smoker such as a mail box mod or Smoke Daddy? That's such a sweet looking box, I'd hate to put a hole in it though.
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I suppose the other option is an external cold smoker such as a mail box mod or Smoke Daddy? That's such a sweet looking box, I'd hate to put a hole in it though.
I use the smoke daddy that I added to a cooler..ice in the bottom and smoke daddy at the top. works great but I do most of mine when it's below freezing here in Ohio. .☆´¯`•.¸¸. ི♥ྀ.
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SUCKS!!!
You will be finding cheese for months
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Sorry to hear this Art. Tough luck buddy! I think you know what you need to do. But remember....a failure can breed much success! Go get 'em Art! ;)
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I think what threw you off - is that we are used tot eh level of insulation in typical box smokers like Bradley and Masterbuilt. They use spray foam. I think the Red Box uses an industrial type of insulation ( mineral wool or similar ) and it does not take much of a heat source to create a warm cabinet.....Ice would be my guess as the fix too.
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I suppose the other option is an external cold smoker such as a mail box mod or Smoke Daddy? That's such a sweet looking box, I'd hate to put a hole in it though.
I use the smoke daddy that I added to a cooler..ice in the bottom and smoke daddy at the top. works great but I do most of mine when it's below freezing here in Ohio. .☆´¯`•.¸¸. ི♥ྀ.
That gives you at least six months for smoking cheese.
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OMG..I hate to hear that.. now for a suggestion..Put the smoking thingi on the bottom to one side. Freeze a couple gallons of water and set over the smoker thingi. It keeps the cabinet cooler, I only smoke for 2 hours and put the cheese on the opposite side from the smoker. Cheese shouldn't melt below 80 - 90º. big blocks of ice work also, like 9 x 13 baking pans work well, just sayin. Pammie .☆´¯`•.¸¸. ི♥ྀ.
This is the same thing I do.
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sorry to hear that . how long took you to clean the box ?
well it happens to all of us .
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I like Don's idea about putting tortilla chips all over the bottom ???
Hub
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I'm sorry Art that stinks! But I appreciate you posting this. I have learned alot and was wondering how this was done. So thank you so much!
Sent from my SM-S765C using Tapatalk
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I have the one that Treager introduced years ago and had the same problem with cheese. I ended up removing it. Don't need it for a warmer and cannot use the cover. And now I see that they are making them again. If the first one was a flop, why do it again?