So i was cold smoking some bacon and decided to throw in some chese since i had the room. I put in some mozz, swiss, and colby jack. I usually do this in the colder months and didnt really think about temps but when its 90* in the shade i guess its going to get a little warm in the smoker. I didnt really have a big heat source i use the soldering iron and tin can method for cold smokes so the only heat is what comes off the soldering iron. Well i put everything in with some hickory and left it for a couple hours.
When i went to check on it this is what i saw. So i guess the temps got up there. It was just a hair over 100*
So the rest of the cheese was getting a little soft so i grabbed them out and stuck them in the freezer for about and hour to firm up. I also reformed the melted peice. Then i put them back in the smoker for a couple more hours. That did the trick and they were fine from there on out. Here are the pics of when i pulled it out.
And here is link to the bacon if you want to see it.
http://www.smokingmeatforums.com/forum/thread/108372/im-back-more-bacon
When i went to check on it this is what i saw. So i guess the temps got up there. It was just a hair over 100*
So the rest of the cheese was getting a little soft so i grabbed them out and stuck them in the freezer for about and hour to firm up. I also reformed the melted peice. Then i put them back in the smoker for a couple more hours. That did the trick and they were fine from there on out. Here are the pics of when i pulled it out.
And here is link to the bacon if you want to see it.
http://www.smokingmeatforums.com/forum/thread/108372/im-back-more-bacon
