Somebody mention cold smoking?

[squirtthecat]

(Re-post from the 'wood' smoker section, we're trying in vain to move the original post)

Some old pictures I dug up...   This is my Bradley, rigged for cold smoking.   The only heat source is the puck burner, and ice added to keep the cabinet temps down.


Doing some Pecan smoked salt, and ketchup. (yes, ketchup)




I do the salt on commercial Bunn coffee filters, I get better smoke penetration that way.




After about 3 hours of Pecan.





Say cheese!  (this was in December, so no ice was necessary)



I also threw a log of summer sausage on there.      The temperature probe hanging is from my Auber PID.  I find that a cabinet temp of around 80° makes for better smoke penetration in the cheese.


Vac-packed up and ready for the long long wait..




I tried smoking some Paprika and Black Peppercorns once.  And a bag of peanuts from Busch Stadium.   

[Pam Gould]

Squirt..very nice..I just love cold smoking and am getting ready for another batch...I need more smoked salt, about out and can't have that..need cheese too. How was the peanuts? I did pistachios and they were great.
 Pam   ☆´¯`•.¸¸. ི♥ྀ.

[squirtthecat]

Peanuts were a waste of time.  Once you cracked them open, none of the smoke got inside.      That's Ok, it was a leftover bag and I had the extra rack..