Since it's only about 35 degrees out today I decided to cold smoke some cheese. I dropped two 1/2 pound bricks of sharp cheddar, two 1/2 pound bricks of pepper jack, a pound of muenster, a pound of mozzarella and a bunch of string sticks on Lil' Piggy about 30 mins ago. Got a single ember of lump that's keeping a small chunk of hickory and a small chunk of apple smoldering. Got thin blue coming out the stack and she's been rocking dead nuts on 55 degrees for a half hour.
Cold smokin time
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Well I'm about 2 1/2 hours in and all is going well. I've had to start a few more chunks with a torch and then put them in the firebox after they burnt down some. So far I've been able to maintain a good thin blue which I am happy about. The highest temp I've observed so far has been 64 degrees.
I've cold smoked cheeses a number of times before with my Brinkmaan vertical with a homemade smoke daddy rig, also done the sawdust method but have never been happy with the type of smoke I got; always thick and white. This is my first try at cold smoking in my reverse flow and am thrilled at the performance so far.
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Prolly won't even be needing poles. the fish will just jump in lookin' to grab a bite.
"You win, I give up. Can I have a little bit of that cheese?"