Temp Reasons?

bluto

Meat Mopper

Original poster

Feb 3, 2012

200

18

Colorado Springs, CO

• Feb 10, 2012

• #1

I just ordered my AMNPS today with a variety of pellets, and am looking forward to my first cold smoke. My question is about temperature. The temps here in CO right now are consistently below 40-50 degrees, is there any advantage to the warmer temps (80'ish) besides adding color to the cheese?

 

duanes

Smoke Blower

SMF Premier Member

Mar 27, 2011

126

13

Raleigh, NC

• Feb 10, 2012

• #2

I try to keep the temperature as cold as possible with cheese - at least under 60 degrees.  If it gets too high, the fat from the cheese starts to sweat and the edges get dry.

 

scarbelly

Gone but not forgotten. RIP

OTBS Member

Jul 26, 2009

14,315

73

• Feb 11, 2012

• #3

I like mine in the mid 70's to the low 80's. The cheese poars open up and take on more smoke and color. 

 

jno51

Smoking Fanatic

Nov 7, 2011

385

15

Wichita Falls, TX

• Feb 11, 2012

• #4

I smoked 8 lb today it was in the low 30's all day. I have an AMZNPS also. I do not use any heat at all only smoke. This is what it looked like after six hours. You get over the 80 and your cheese will start to melt as well. I only burn it from one end also.

 

venture

Smoking Guru

OTBS Member

Aug 1, 2008

6,948

73

Central California

• Feb 11, 2012

• #5

I use this time of year a lot for cheese smokes.

In my climate, summer smokes have to be late at night and there is a lot of ice involved.

Good luck and good smoking.

 

vision

Smoke Blower

Apr 29, 2011

131

11

Baltimore, Maryland

• Feb 14, 2012

• #6

Cold temps make it harder to burn IMO.

 

smokinhusker

Legendary Pitmaster

Oct 20, 2010

8,179

77

Mountains west of Colorado Springs, CO

• Feb 14, 2012

• #7

Bluto - I live in Woodland Park and it's a bit cooler up here as you know. I've done it with cooler temps (40*-50*) and at warmer temps (65*-70* by heating the smoker at 100* then turning it off and letting it cool). The cheese I did at the cooler temps didn't have nearly the color or the smoke flavor as the cheese done at the warmer temps. Just my $.02.

 

SmokinAl

SMF Hall of Fame Pitmaster

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Jun 22, 2009

51,390

12,228

Central Florida (Sebring)

• Feb 15, 2012

• #8

I really don't get the chance to cold smoke at real low temps, but from what others say the cheese will not have the same color or smoke penetration at temps 40-50 degrees or lower. Here in Florida we have to put a big pan of ice in the smoker to keep the temps in the 70-80 degree range.