Optimal temperature for cold smoking

chazbot

Newbie

Original poster

May 17, 2010

11

10

Greenville, Michigan

• Dec 6, 2012

• #1

I am wondering what the lowest and highest internal temp of a cold smoker is for optimal smoke penetration. I've noticed that when the temp is warmer the cheese seems to have a smokier smell coming off the smoker than cheese I've done at lower temp. Using apple wood for 3 hours each,  

 

daveomak

SMF Hall of Fame Pitmaster

OTBS Member

★ Lifetime Premier ★

Nov 12, 2010

27,123

4,980

Omak,Washington,U.S.A.

• Dec 6, 2012

• #2

chaz, evening...  I try to warm the cheese to room temp before it goes in the smoke.... No condensation on the cheese when I do that...Then I try to smoke 55-70 deg...  

Dave

 

diggingdogfarm

Master of the Pit

Jun 23, 2011

4,648

177

Southern Tier of New York State

• Dec 6, 2012

• #3

70 or lower is best, certainly no more than 85.



~Martin

 

chazbot

Newbie

Original poster

Thread starter

May 17, 2010

11

10

Greenville, Michigan

• Dec 6, 2012

• #4

Thanks for the come back! So much to learn yet.